Changes in chemical composition, available carbohydrates and amino acids content during soaking and germination of Saudi sorghum cultivars

Abstract EN

Three sorghum varieties Hamra, Shahla and Baida were soaked and germinated for 5 days.

Changes in chemical composition, total soluble sugars, starch content and amino acid composition were studied.

Investigation showed that over-night soaking at room temperature was found to cause no change in protein, fat, ash, and total carbohydrates of the three cultivars except for slight decreases in soluble sugars and starch., On the other hand, germination was found to cause a significant increase in protein and ash contents of sorghum with a parallel decrease in fat and total carbohydrates.

Germination significantly increased the total soluble sugars, reducing and non-reducing sugar contents of sorghum varieties that coincide with decrease in starch content.

Amino acid analysis revealed slight decrease in most of essential amino acids with an exception of lysine, which was markedly increased during germination.