ArticleMolecules (Basel, Switzerland)2025
Exploring Germination to Unlock the Nutritional Potential of Sorghum (
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu.Food chemistry: X · 2026Article
- Germination as a Strategy to Enhance the Bioactivity of Whole Grains: Phytochemical Remodeling and Health Implications.Comprehensive reviews in food science and food safety · 2026Review
- Germination-Driven Modulation of Phenolic Compounds in Sorghum: Bioactivity and Gene Expression.Foods (Basel, Switzerland) · 2026Review
- The Germination Paradox in Sorghum: A Review.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
8 authors.
Funding
Abstract
Thanks to its tolerance to drought, sorghum is a cereal crop that is extensively cultivated in the sub-Saharan region. Its good nutritional value makes it an interesting raw material for the food industry, although several anti-nutritional features pose a challenge to exploiting its full potential. In this study, we evaluated whether the process of germination may represent a way of improving the macro- and micro-molecular profile of sorghum, lowering the content of anti-nutritional factors, and promoting the synthesis of bioactive compounds. Germination for 48 and especially 72 h promoted the hydrolysis of starch and proteins, enhanced antioxidant activity, increased the content of polyphenols, mainly flavonols and flavanones, and promoted the conversion of γ- to α-isomers of tocopherols. At the same time, it significantly reduced the concentration of phytates and linoleic acid, enhancing pepsin activity and contributing to the inaugural examination of the impact of sprouted sorghum on digestive protease activity. These findings could help to promote the utilization of sprouted sorghum as a premium ingredient for food products, providing significant nutritional advantages.
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Registered trials
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