“…Germinating white sorghum for 24 and 36 hr resulted into a decrease in carbohydrates and increase in simple sugars (Obizoba & Atii, 1991). Both germination and malting increased activity of α‐amylase (Traore, Mouquet, Icard‐Verniere, Traore, & Treche, 2004) and consequently increased the digestibility of starch, making it a good method in the preparation of complementary and infant foods (Desai, Kulkarni, Sahoo, Ranveer, & Dandge, 2010; Svanberg & Lorri, 1997). Another study on in vitro digestibility of green gram, cowpea, lentil, and chickpea reported increased digestibility of starch by 53%–82% after germination for 24 hr (Ghavidel & Prakash, 2007).…”