Some physicochemical properties of flour from germinated sorghum grain

A Sudanese sorghum cultivar (Fetarita) was germinated for 3 days. Stability and clarity of sorghum pastes, freeze-thaw stability, gel consistency, and swelling power were measured every 24 h. There is no substantial difference in stability and clarity between flour samples from germinated and ungerminated sorghum, but a different behavior was observed between samples stored at room temperature and at 4 °C. Cooked paste derived from germinated sorghum flour presented higher syneresis than that derived from ungerminated sorghum flour over the first three cycles but when the cycle number increased, both flours showed zero syneresis value. For the gel consistency the flours derived from germinated sorghum produced thinnest gels. The neutral and acid gel consistency increased when the germination time increased. Germination had not much effect on the swelling power of sorghum flour.