Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

dc.authorwosidKHE-2302-2024
dc.contributor.authorKayışoğlu, Çağla
dc.contributor.authorAltıkardeş, Ebrar
dc.contributor.authorGüzel, Nihal
dc.contributor.authorUzel, Seçil
dc.date.accessioned2024-04-29T11:12:26Z
dc.date.available2024-04-29T11:12:26Z
dc.date.issued2024en_US
dc.departmentHitit Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractAbstract: This study explored the effects of the germination of red and white sorghum grains (Sorghum bicolor [Moench (L.)]) for up to seven days on various properties of the grain. Germination enriched sorghum’s nutritional and sensory qualities while mitigating existing anti-nutritional factors. The study employed Fourier-transformed infrared spectroscopy (FT-IR) and scanning electron microscopy techniques to support its findings. Germination increased protein and lipid content but decreased starch content. White sorghum grains showed elevated calcium and magnesium but decreased iron, potassium, and zinc. Red sorghum grains showed a consistent decrease in mineral content during germination. Germination also increased fiber and lignin values in both sorghum varieties. The results of the FT-IR analysis demonstrate that germination induced significant changes in the molecular structure of white sorghum samples after 24 h, whereas this transformation was observed in red sorghum samples at four days. Total phenolic content (TPC) in red sorghum ranged from 136.64 ± 3.76 mg GAE/100 g to 379.5 ± 6.92 mg GAE/100 g. After 72 h of germination, the germinated seeds showed a threefold increase in TPC when compared to ungerminated seeds. Similarly, the TPC of white sorghum significantly increased (p < 0.05) from 52.84 ± 3.31 mg GAE/100 g to 151.76 mg GAE/100 g. Overall, during the 7-day germination period, all parameters showed an increase, and the germination process positively impacted the functional properties that contributed to the health benefits of white and red sorghum samples.
dc.description.provenanceSubmitted by Zeynep Umut NARİN (umutarslan@hitit.edu.tr) on 2024-04-29T11:11:21Z No. of bitstreams: 1 cagla-kayisoglu2024.pdf: 3003120 bytes, checksum: 9c8e98aca3c834c2910f03cf085d4c72 (MD5)en
dc.description.provenanceApproved for entry into archive by Zeynep Umut NARİN (umutarslan@hitit.edu.tr) on 2024-04-29T11:12:26Z (GMT) No. of bitstreams: 1 cagla-kayisoglu2024.pdf: 3003120 bytes, checksum: 9c8e98aca3c834c2910f03cf085d4c72 (MD5)en
dc.description.provenanceMade available in DSpace on 2024-04-29T11:12:26Z (GMT). No. of bitstreams: 1 cagla-kayisoglu2024.pdf: 3003120 bytes, checksum: 9c8e98aca3c834c2910f03cf085d4c72 (MD5) Previous issue date: 2024en
dc.identifier.citationKayisoglu, C., Altikardes, E., Guzel, N., & Uzel, S. (2024). Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White-and Red-Colored Sorghum Grains. Foods, 13(5), 662.
dc.identifier.doi10.3390/foods13050662
dc.identifier.issn2304-8158
dc.identifier.pmid38472774
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/foods13050662
dc.identifier.urihttps://hdl.handle.net/11491/8812
dc.identifier.wosWOS:001183333700001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorKayışoğlu, Çağla
dc.institutionauthorAltıkardeş, Ebrar
dc.institutionauthorGüzel, Nihal
dc.institutionauthorUzel, Seçil
dc.language.isoen
dc.publisherMDPI
dc.relation.ispartofFOODS
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectgerminationen_US
dc.subjectsorghum bicoloren_US
dc.subjectFT-IRen_US
dc.subjectSEMen_US
dc.subjectbioactive compoundsen_US
dc.titleGermination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains
dc.typeArticle

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