The Germination Paradox in Sorghum: A Review.

Area of Science:

• Agricultural Science
• Food Science
• Nutritional Biochemistry

Background:

• Sorghum (Sorghum bicolor) is a climate-resilient cereal with high functional food potential due to its unique polyphenols, including 3-deoxyanthocyanidins (3-DXAs).
• Utilization is hindered by low protein digestibility and anti-nutrients like tannins and phytates.

Purpose of the Study:

• To review germination as a bioprocessing method to enhance sorghum's nutritional value and polyphenol bioactivity.
• To explore how germination impacts anti-nutrient reduction and phytochemical profiles.

Main Methods:

• Literature review consolidating evidence on sorghum germination.
• Analysis of germination's effects on enzyme activation, phenolic compound changes, and bioavailability.
• Examination of genotype- and process-dependent optimization.

Main Results:

• Germination activates enzymes (phytases, esterases) and upregulates pathways (phenylpropanoid) enhancing phenolic acid release and flavonoid synthesis.
• A "germination paradox" shows increased bioaccessibility and efficacy of lower-molecular-weight phenolics.
• Germination impacts digestive release, transport, and microbial transformation of phenolics.

Conclusions:

• Germination is an effective strategy to improve sorghum's functional food properties by enhancing polyphenol bioactivity and digestibility.
• Optimal germination windows (48-72h) balance anti-nutrient reduction with phytochemical retention.
• Germinated sorghum offers a basis for developing novel functional foods and nutraceuticals.