| Autor: |
Saithalavi, K. M., Bhasin, Aparajita, Yaqoob, Mudasir |
| Předmět: |
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| Zdroj: |
Journal of Food Measurement & Characterization; Oct2021, Vol. 15 Issue 5, p4190-4204, 15p |
| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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