Abstract
Abstract Background and Objectives The nutritional value of the sprouts has gained interest in recent years because of supplying to fiber, vitamins, minerals, and bioactive compounds such as antioxidants into the diet. The aim of the present study was to reveal the nutritional characteristics of the different sorghum genotypes exposed to sprouting process. For this purpose, some biochemical characteristics and basic mineral profiles of the sorghum sprouts were investigated. Findings According to the results, protein content ranged between 12.17% and 32.24% while the lowest total starch content was determined as to be 3.37% and the highest was 32.71%. Besides, dietary fiber content was in the range of 30.27%–46.42%. Total phenolic content and antiradical activity values of the sprouts were determined as in the range of 3.61–8.42 mg GAE/g and 11.63%–19.51%, respectively. Conclusion The results showed that the sprouting process improved the nutritional quality of sorghum compared to grains and also significant variation was observed among the genotypes in terms of examined properties. Significance and Novelty The results showed that the nutritional parameters especially phytic acid levels of the sorghum grains could be decreased by sprouting process.
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Claims 8
Claim · model-written summary
Sorghum sprout protein content ranged from 12.17% to 32.24%.
SorghumOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“protein content ranged between 12.17% and 32.24%”
e1“sorghum sprouts”
Claim · model-written summary
Sorghum sprout starch content ranged from 3.37% to 32.71%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the lowest total starch content was determined as to be 3.37% and the highest was 32.71%”
e1“sorghum sprouts”
Claim · model-written summary
Sorghum sprout dietary fiber content ranged from 30.27% to 46.42%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“dietary fiber content was in the range of 30.27%–46.42%”
e1“sorghum sprouts”
Claim · model-written summary
Sorghum sprout total phenolic content ranged from 3.61 to 8.42 mg GAE/g.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolic content and antiradical activity values of the sprouts were determined as in the range of 3.61–8.42 mg GAE/g and 11.63%–19.51%, respectively.”
e1“sorghum sprouts”
Claim · model-written summary
Sorghum sprout antiradical activity ranged from 11.63% to 19.51%.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Total phenolic content and antiradical activity values of the sprouts were determined as in the range of 3.61–8.42 mg GAE/g and 11.63%–19.51%, respectively.”
e1“sorghum sprouts”
Claim · model-written summary
Sprouting improved sorghum nutritional quality relative to grains.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the sprouting process improved the nutritional quality of sorghum compared to grains”
e1“sorghum sprouts”
Claim · model-written summary
Examined nutritional properties varied significantly among sorghum genotypes.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“significant variation was observed among the genotypes in terms of examined properties.”
e1“sorghum sprouts”
Claim · model-written summary
Sprouting decreased phytic acid levels of sorghum grains.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“phytic acid levels of the sorghum grains could be decreased by sprouting process.”
e1“sorghum sprouts”
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