Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential

Sorghum's biological potential can be exploited to formulate healthy foods. The objective of this work was to optimize the germination process of sorghum to maximize the content of free phenolic compounds and antioxidant activity. According to the response surface methodology, the maximum content of total phenols and ferulic acid was obtained at 35 degrees C and 28 h of germination, while the optimal antioxidant activity was obtained at 33.6 degrees C and 28 h and 27.4 degrees C 28 h measured as DPPH and TEAC respectively. The porridges obtained from germinated sorghum flours showed a higher content of total phenols and antioxidant activity compared to non-germinated ones. Porridges formulated with germinated sorghum flour showed an increase of 12% as compared with porridge formulated with flour non-germinated sorghum. Ferulic acid showed a significant reduction in both evaluated porridges.

Automated summary

By optimizing the germination process of sorghum, this study aimed to maximize the content of phenolic compounds and antioxidant activity in porridges. Porridges made from germinated sorghum flour showed higher content of phenolic compounds and antioxidant activity compared to those made from non-germinated flour.