Narsih, Yunianta, Harijono
Sorghum is rarely used as a raw material in the food industry as it contained anti-nutritive compounds, which lead to some negative effects in the human digestive system. Germination is a common practice in sorghum production. The results obtained in this study shows that the time of soaking and germination improves the nutritional value of sorghum. Soaking for 24 and germination for 36 h produced sorghum with higher nutritional values having characteristics such as protein digestibility (85.18%), non-protein nitrogen (0.28%), protein content (8.03%), fat content (1.64%), fiber (1.45%) and ash (2.24%). The results of this study indicated that soaking time and germination improved the nutritional properties of sorghum and this may leads to designing new foods using germinated sorghum. © All Rights Reserved.
Department Agricultural Technology, Pontianak State Polytechnic, Pontianak, Kalimantan Barat 78124, Jalan Ahmad Yani, Indonesia; Department Food Technology, Faculty of Agricultural Technology, Brawijaya University, Jawa Timur 65145, Jalan Veteran Malang, Indonesia
