Impact of sprouting on physicochemical and nutritional properties of sorghum: a review

Sorghum is a cereal with significant genetic erraticism. Germination and fermentation are the traditional processing techniques used to enhance its nutritional efficiency and digestibility. Germinated whole grains contain higher levels of essential amino acids responsible for protein production in the human body. Sprouting partially digests the components of starch and protein, decreases anti-nutritional factors, increases the supply of food materials with minerals and vitamins. Germination also provides desirable flavor and taste. This review sheds a light on the process of germination, physio-chemical changes during sorghum sprouting, the effect of sprouting on macronutrients, the effect of sprouting on anti-nutritional factors, the effect of sprouting on bioactive compounds, along with health benefits. It also discusses the production scenario of sorghum and the consumption scenario of sorghum.

Automated summary

Sorghum, a cereal with significant genetic erraticism, can be processed using traditional techniques such as germination and fermentation to enhance its nutritional efficiency. Germination increases levels of essential amino acids, reduces anti-nutritional factors, and improves flavor and taste. Additionally, sprouting leads to changes in macronutrients, anti-nutritional factors, and bioactive compounds, ultimately providing health benefits. The production and consumption scenarios for sorghum are also discussed in this review.