Organic chemistry

Steeping

Sorghum bicolor

Agronomy

Biology

Germination

Raw material

Chemistry

Sorghum

Food science

Open journal of analytical chemistry research

Background-Sorghum bicolor is known under a variety of names: great millet and guinea corn in West Africa. More than 95 % of total food use of sorghum occurs in countries of Africa and Asia. Materials and methods-The raw (0.5 kg) was not specially treated but only dried to constant weight. Portion for germination (0.5 kg) was soaked in water for 24 h at room temperature, grains spread on damp fabric until 5.04 cm sprouts developed and sun dried for 3 days, and sprouts removed. Steeped portion (0.5 kg) was a left in the laboratory at ambient temperature (30.9 oC)at 0.41 Im2/ft light intensity for 4 days. Fatty acid methyl esters were analysed. Phytosterolanalysis was carried out using concentrated hexane layer in gas chromatograph. Results-Most concentrated SFA was in raw grains (22.3 %), MUFA was highest in steeped grains (32.2 %); and the follow- ings were highest in germinated grains: MUFA + PUFA, n-6 +n-3 PUFA, PUFA/SFA, MUFA/SFAand 2n-6/3n-3. Phospholip- ids level was better enhanced during germination than in steeping. Phytosterols level was generally low but best enhanced in germinated grains. Conclusions-In fatty acids, germination was better in 84.2 % and steeped better in 68.4 % than raw; in SFA, MUFA, DUFA and TUFA: germination was better in 66.7 % and steeped better in 50.0 %; in phospholipids: germination was better in 60.0 % and steeped in 40.0 %; in phytosterols: germination was better in 66.7 % and steeped in 33.3 %. Keywords - Processed Guinea Corn Grains, Lipid Quality

Enhanchement of Lipid Quality of Raw Guinea Corn (Sorghum Bicolor) Grains Through Germination and Steeping