Alvarez Venegas R, Castellanos Molina R, Martínez Bustos F, Cruz Mondragón C
Centro de Investigación y Estudios Avanzados del Instituto Politécnico Nacional, Departamento de Biotecnología y Bioingeniería. México.
Arch Latinoam Nutr. 1997 Jun;47(2):136-40.
The purpose of this work was to evaluate the effects of germination on the nutritional quality of two commercial varieties of low tannin content Sorghum: brown sorghum without testa (ICSY-CM89513) and white sorghum (ISIAP Dorado). After 24 hours of germination the condensed tannin concentration (catechin equivalent) was reduced 60% and 40% for brown and white sorghum respectively. However, tannin levels increased up 100% at 96 h germination. Phytic acid concentration decreased about 90% in 96 hours for both varieties. The lysine concentration increased up 110% (72 h germination) and 129% (48 h) for white and brown sorghum respectively. The thiamine, niacin and riboflavin contents increased 73, 200 and 353% respectively for brown sorghum in 72 h and 15, 44 and 93% respectively for white sorghum in 48 h. The "in vitro" enzymatic digestibility was increased 39.3% (72 h) for brown sorghum and 100% for white sorghum. The albumin concentration increased 80% and 74% (72 h) for brown and white sorghum respectively. The Calculated Protein Efficiency Ratio indicated nutritional improvements with germination. The sprouting was a practical and simple process for providing better nutritional properties in sorghum seeds to be used as human food.
无种皮褐色高粱（ICSY-CM89513）和白色高粱（ISIAP多拉多）。发芽24小时后，褐色和白色高粱的缩合单宁浓度（儿茶素当量）分别降低了60%和40%。然而，在发芽96小时时，单宁水平增加了100%。两种品种的植酸浓度在96小时内均下降了约90%。白色和褐色高粱的赖氨酸浓度分别在发芽72小时和48小时时增加了110%和129%。褐色高粱在72小时内硫胺素、烟酸和核黄素含量分别增加了73%、200%和353%，白色高粱在48小时内分别增加了15%、44%和93%。褐色高粱的“体外”酶消化率在72小时时提高了39.3%，白色高粱提高了100%。褐色和白色高粱的白蛋白浓度在72小时时分别增加了80%和74%。计算得出的蛋白质效率比表明发芽改善了营养。发芽是一个实用且简单的过程，可为用作人类食物的高粱种子提供更好的营养特性。
