GT-biplot analysis of some biochemical characteristics and mineral composition of different sorghum (Sorghum bicolor L.) sprouts


KARAMAN K., Kardes Y. M. , Doran T., AKÇURA M., KAPLAN M.

CEREAL CHEMISTRY, 2022 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2022
  • Doi Number: 10.1002/cche.10590
  • Journal Name: CEREAL CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Scopus, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Keywords: bioactivity, classification, nutritional value, sorghum, sprout, ANTIOXIDANT ACTIVITY, RESISTANT STARCH, VIGNA-RADIATA, GERMINATION, COOKING, DIGESTIBILITY, FERMENTATION, CULTIVARS, SOAKING, FLOUR

Abstract

Background and Objectives The nutritional value of the sprouts has gained interest in recent years because of supplying to fiber, vitamins, minerals, and bioactive compounds such as antioxidants into the diet. The aim of the present study was to reveal the nutritional characteristics of the different sorghum genotypes exposed to sprouting process. For this purpose, some biochemical characteristics and basic mineral profiles of the sorghum sprouts were investigated. Findings According to the results, protein content ranged between 12.17% and 32.24% while the lowest total starch content was determined as to be 3.37% and the highest was 32.71%. Besides, dietary fiber content was in the range of 30.27%-46.42%. Total phenolic content and antiradical activity values of the sprouts were determined as in the range of 3.61-8.42 mg GAE/g and 11.63%-19.51%, respectively. Conclusion The results showed that the sprouting process improved the nutritional quality of sorghum compared to grains and also significant variation was observed among the genotypes in terms of examined properties. Significance and Novelty The results showed that the nutritional parameters especially phytic acid levels of the sorghum grains could be decreased by sprouting process.