Effect Of Germination (Sprouting) On The Nutrient Content And Functional Properties Of Sorghum.

ABSTRACT

This study was conducted to know the effect of germination on the nutrient content of functional properties of sorghum. The sorghum sample was soaked at different periods 12, 18, 24, 36, 48, and 72 and was replicated twice. The result of the proximate composition showed that the Moisture Content (MC) in all the treatment were not significantly different from each other and the decrease showed that the germination periods affected the seed due to long soaking periods. There was an increase in the carbohydrate which can promote the filling of being full. In the functional properties result showed that the Water Absorption Capacity (WAC) were not significantly different but the 36h, was different form other values, the decrease in the water absorption capacity (WAC) was as a result of the seeds absorbing more water than the should. The oil absorption capacity showed a decrease due to too much oil was absorbed during the analysis.