EFFECTS OF SOAKING, GERMINATION AND POPPING ON NUTRITIONAL AND ANTI-NUTRITIONAL FACTORS IN SORGHUM (Sorghum bicolor L. Moench) SEEDS

Abstract

The main aim of the present research was to determine the effect of processing techniques on the nutritional and anti- nutritional factors of sorghum seeds (Sorghum bicolor L. Moench). The impact of different treatments—soaking for 12, 24, 36, and 48 h; germination for 24, 48, and 72 h; and popping at 200 to 240 °C for 1-2 min on protein content, DPPH radical scavenging activity, and anti- nutrients (oxalate, phytate, flavonoid, polyphenol, and tannin) in raw sorghum seeds was studied. The mean values for protein, polyphenol, DPPH scavenging activity, tannin, phytate, flavonoid, and oxalate in raw sorghum seeds were found to be 12.42%, 698.11 mg GAE/100 g, 50.11%, 348.92 mg TAE/100 g, 127.53 mg/100 g, 58.22 mg QE/100 g, and 115.58 mg/100 g, respectively, on a dry basis. Among the three different treatments, germination showed a significant increase in protein, TPC, DPPH scavenging activity, and flavonoid content, followed by popping methods, while soaking showed a decrease. Phytate, tannin, and oxalate levels were significantly reduced by germination, followed by soaking and popping. The maximum increases in protein (28.65%), phenol content (49.85%), DPPH radical scavenging activity (69.36%), and flavonoid content (52.61%), as well as the reductions in phytate (51.38%), tannin (48.37%), and oxalate (58.58%), were observed when sorghum seeds were germinated for 72 hours. Overall, soaking, germination, and popping methods significantly (p<0.05) reduced the anti-nutrients in sorghum seeds and improved their functional and nutritional attributes.