Effect of Soaking, Cooking, Germination and Fermentation Processing on Proximate Analysis and Mineral Content of Three White Sorghum Varieties (Sorghum bicolor L. Moench)

The changes in chemical composition, amylose and minerals content after soaking, cooking, germination and fermentation of three white sorghum varieties, named ‘Dorado’, ‘Shandaweel-6’, and ‘Giza-15’ were investigated. The chemical composition concluded including crude protein, oils, crude fiber and ash. Crude protein content ranged from 10.62 to 12.46% in raw sorghum. ‘Shandaweel-6’ was the highest variety in crude protein content (12.46%). ‘Dorado’ was the highest variety in oils and ash (3.91 and 1.45%). ‘Shandaweel-6’ was the highest variety in crude fiber (1.85%). Amylose content ranged from 18.30 to 20.18% in raw sorghum. Amylose was higher in ‘Giza-15’ than other varieties. Minerals content i.e., Zn, Fe, Ca, K, Na, Mg, Mn and Cu were investigated. Results indicated that raw ‘Dorado’ was the highest variety in K, Mg, Ca, Fe and Mn (264.53, 137.14, 33.09, 7.65 and 1.98 mg/100 g). While, ‘Shandaweel-6’ was the highest variety in Zn and Cu (5.02 and 0.84 mg/100 g). Finally ‘Giza-15’ was the highest variety in P and Na (381.37 and 119.29 mg/100 g). After treatments chemical composition, amylose and minerals were decreased. Processing techniques reduce the levels of antinutritional organic factors, which including phytates, phenols, tannins and enzyme inhibitors by releasing exogenous and endogenous enzymes such as phytase enzyme formed during processing

Protein Solubility, Digestibility and Fractionation after Germination of Sorghum Varieties

The changes in crude protein, free amino acids, amino acid composition, protein solubility, protein fractionation and protein digestibility after germination of sorghum were investigated. Sorghum varieties (Dorado, Shandaweel-6, Giza-15) were soaked for 20 h followed by germination for 72 h; the results revealed that crude protein and free amino acids in raw sorghum varieties ranged from 10.62 to 12.46% and 0.66 to 1.03 mg/g, respectively. Shandaweel-6 was the highest variety in crude protein and free amino acids content. After germination, crude protein was decreased and free amino acids were increased. There was an increase in content of valine and phenylalanine amino acids after germination. On the other hand, there was a decrease in most of amino acids after germination. After germination protein solubility was significantly increased. Regarding protein fractions, there was an increase in albumin, globulin and kafirin proteins and a decrease in cross linked kafirin and cross linked glutelin after germination

Bioavailability of Iron, Zinc, Phytate and Phytase Activity during Soaking and Germination of White Sorghum Varieties

The changes in phytate, phytase activity and in vitro bioavailability of iron and zinc during soaking and germination of three white sorghum varieties (Sorghum bicolor L. Moench), named Dorado, Shandweel-6, and Giza-15 were investigated. Sorghum varieties were soaked for 20 h and germinated for 72 h after soaking for 20 h to reduce phytate content and increase iron and zinc in vitro bioavailability. The results revealed that iron and zinc content was significantly reduced from 28.16 to 32.16% and 13.78 to 26.69% for soaking treatment and 38.43 to 39.18% and 21.80 to 31.27% for germination treatments, respectively. Phytate content was significantly reduced from 23.59 to 32.40% for soaking treatment and 24.92 to 35.27% for germination treatments, respectively. Phytase enzymes will be activated during drying in equal form in all varieties. The results proved that the main distinct point is the change of phytase activity as well as specific activity during different treatment which showed no significant differences between the varieties used. The in vitro bioavailability of iron and zinc were significantly improved as a result of soaking and germination treatments

Effect of Soaking, Cooking, Germination and Fermentation Processing on Physical Properties and Sensory Evaluation of Sorghum Biscuits

Three white sorghum varieties (named </span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">‘Dorado’</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt">,</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">‘</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt">Shandaweel-6</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">’</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt"> and </span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">‘</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt">Giza-15</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">’</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt">) were investigated for grain characteristics and processed whole meal flour (<i>via</i> soaking, cooked, germinated and fermented sorghum). ‘Giza-15’ variety was the highest one in 1,000 kernel weight and hectolitre, followed by </span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">‘Dorado’ </span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt">and </span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">‘</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt">Shandaweel-6</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">’</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt"> that were significant lower. Sorghum varieties were non-significant different in L scales. ‘Giza-15’ was the highest variety in a and b scales. Sorghum varieties were significant different in c scales and non-significant different in h scales. Shandaweel-6 recorded the highest value in water holding capacity (WHC).</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">‘</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt">Giza-15</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Garamond Premr Pro',serif; letter-spacing: -.2pt">’</span><span lang="EN-GB" style="font-size: 10.0pt; font-family: 'Times New Roman',serif; letter-spacing: -.2pt">recorded the highest variety in oil holding capacity (OHC). The most significant increase in WHO was after fermentation treatment, followed by cooking treatment. Regarding OHC, the most significant increase was after germination treatment. Biscuits prepared from 50% whole meal flour of raw, soaked, cooked, germinated and fermented sorghum were evaluated for sensory and physical characteristics. The sensory results showed that 50% sorghum whole meal flour could be incorporated to prepare acceptable quality biscuits. The diameter of sorghum biscuits increased, while the diameter of wheat biscuits decreased. Hardness of sorghum biscuits was significant decreased in all treatments compared with wheat biscuits. Hardness of germinated sorghum biscuits was close to wheat biscuits values

Oil and Fatty Acid Contents of White Sorghum Varieties under Soaking, Cooking, Germination and Fermentation Processing for Improving Cereal Quality

The changes in lipid and fatty acid contents after soaking, cooking, germination and fermentation of three white sorghum varietieswere studied to improve cereal quality. The results revealed that oil in raw sorghum varieties ranged from 3.58 to 3.91%, respectively and‘Dorado’ represents the highest variety in oil content. As general trend after germination, oil content was decreased. Fatty acid contents ofraw sorghum contains palmitic (12.10 to 13.41%), palmitoleic (0.47 to 1.31%), stearic (1.13 to 1.36%), oleic (33.64 to 40.35%), linoleic(42.33 to 49.94%), linolenic (1.53 to 1.72%), arachidic (0.10 to 0.18%) and eicosenoic acid (0.24 to 0.39% of total lipid). ‘Dorado’ wasthe highest variety in oleic acid while ‘Shandaweel-6’ was the highest variety in palmitic, stearic, linolenic, arachidic, eicosenoic acid andtotal saturated fatty acids. ‘Giza-15’ was the highest variety in palmitoleic, linoleic, total unsaturated fatty acids and ratio of unsaturatedto saturated fatty acids. Fatty acids relative percentage changed after soaking, cooking, germination and fermentation

Effect of soaking and germination of whole seeds on <i>in vitro</i> iron and zinc bioavailability^*.

<p>*Values are mean of three replicates ±SD, number in the same column followed by the same letter are not significantly different at p<0.05.</p

Protein fractions of sorghum after germination (Alb: Albumin; Glo: Globulin; Kaf: Kafirin; Glu L Pro: Glutelins like protein; CL Kaf: Cross linked kafirins; CL Glu: Cross linked glutelins).

<p>Treatments: (RD: Raw Dorado; RS: Raw Shandweel-6; RG: Raw Giza-15; GD: Germinated Dorado; GS: Germinated Shandaweel-6; GG: Germinated Giza-15).</p

Crude protein and free amino acids content of sorghum after germination.

<p>*mg/g DW = mg per gram dry weight.</p><p>Values are mean of three replicates ±SD, number in the same column followed by the same letter are not significantly different at <i>p</i><0.05 level.</p

Non essential amino acids content of sorghum after germination (g/100 g protein).

<p>Values are mean of three replicates ±SD, number in the same column followed by the same letter are not significantly different at <i>p</i><0.05 level.</p

Protein solubility of sorghum after germination (g/100 g DW)^*.

<p>*mg/g DW = mg per gram dry weight.</p><p>Values are mean of three replicates ±SD, number in the same column followed by the same letter are not significantly different at <i>p</i><0.05 level.</p