Chemical changes and diastatic activity in grains of sorghum (Sorghum bicolor) cultivars during germination uri icon

abstract

  • Grain samples from 9 sorghum cultivars were germinated for 16, 48, 96 and 144 h, and changes in their diastatic activity, protein, starch, soluble sugars, tannin and total phenols contents were studied. The diastatic activity increased up to 96 h of germination and decreased at 144 h. Diastatic activity showed significant variation among cultivars, which ranged from 10.0 to 88.3 units at 48 h and from 20.0 to 150.4 units at 96 h germination. In general, starch content decreased while soluble sugars increased during germination. Variation in protein content during germination was appreciable among the cultivars

publication date

  • 1992
  • 1992