Phytochemical characterization of ultrasound-processed sorghum sprouts for the use in functional foods

Abstract

In the recent years, application of ultrasound has been taken into consideration to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical components. Profile of phytochemicals in sorghum seeds was amended by optimizing ultrasound application for their use as sprouts. In this study, overall impact on various phytochemical constituents (alkaloids, phytates, saponins, and sterols), radical scavenging activity (2,2-diphenyl-1-picrylhydrazyl assay, ferric reducing antioxidant power assay, and oxygen radical absorbance capacity assay assay), phenolic profile (total phenolics content, total flavonoids content, ferulic acid, gallic acid, catechin, quercetin, and tannin) along with in vitro protein digestibility (IVPD %) influenced through germination was evaluated in ultrasonically processed sorghum sprouts. Among different treatment levels, sonication at 40% amplitude for 5 min showed the significant outcomes. After germination, the ultrasound-treated sorghum sprouts showed superior profile of phytochemicals that can serve as valuable raw material for producing high-protein functional/weaning foods with low cost.

Keywords

• sorghum
• sonication
• germination
• phenolic profile
• protein digestibility