The Effects of Germination of Low - Tannin Sorghum Grains on its Nutrient Contents and Broiler Chicks Performance

Abbas, Talha E.; Musharaf, N.A.

doi:10.3923/pjn.2008.470.474

Cited by 11 publications

(6 citation statements)

References 9 publications

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“…Germination increased protein contents of sorghum flour (Tables 2 and 3). Similar observations were made during germination of low-tannin sorghum grains [22] and preparation of instant fura from germinated pearl millet flours [12]. The observed increase in protein content of sorghum flour resulting from germination might be due to dry matter loss during germination as evidenced by decreased ash content (Tables 2 and 3).…”

Section: Discussionsupporting

confidence: 77%

Improvement of energy and nutrient density of sorghumbased complementary foods using germination

Tizazu¹,

Urga²,

Abuye³

et al. 2010

African Journal of Food, Agriculture, Nutrition and Development

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In Ethiopia, commercially made complementary foods are not available and affordable for the majority of the poor. Complementary foods prepared traditionally from locally available raw materials (such as cereals) have high viscosity when reconstituted. This limits the total food intake by infants. The main objective of this study was to investigate the effect of germination on energy and nutrient density of sorghum-based complementary foods. Two varieties of sorghum (Sorghum bicolor) (L.) Moench) grains (varieties 76T1#23 and Meko) were collected, cleaned, soaked for 22 hours at room temperature (22±2 0 C); germinated for 48 hours at the soaking temperature; dried at 55 0 C for 24 hours, and milled into a fine homogeneous powder. Five complementary foods were formulated by using a blend of ungerminated to germinated sorghum flours in ratios of 100:0, 75:25, 50:50 and 25:75, 0:100, respectively. Germination increased significantly (p<0.05) contents of crude protein from 12.25% and 10.44% to 12.65% and 10.87% for varieties 76T1#23 and Meko, respectively. Similarly, the respective contents of total phosphorus, iron, zinc and calcium (mg/100g) were significantly (p<0.05) increased from 208.42, 8.21, 1.86 and 17.09 to 223.26, 11.99, 2.01 and 25.93 for variety 76T1#23 and from 183. 04, 7.19, 1.78 and 20.99 to 192.91, 10.98, 1.89 and 29.62 for variety Meko. In contrast, germination decreased viscosity values (cP) (at five percent dry matter concentrations) from 2888.78 and 2988.43 to 1147.11 and 1148.20 for varieties 76T1#23 and Meko, respectively and at 15% dry matter concentrations from 8684.74 and 8791.98 to 2376.17 and 2416.24 for variety 76T1#23 and Meko, respectively. Blending of ungerminated with germinated sorghum flour also decreased viscosity values significantly. Panelists preferred gruels prepared from 100% ungerminated sorghum flour followed by gruels prepared from a blend of 75% ungerminated and 25% germinated sorghum flours. Gruels prepared from 100% germinated sorghum flour were least preferred. Hence, germination appeared to be a promising food processing method to improve energy and nutrient density and decrease viscosity values of complementary foods.

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Section: Discussionsupporting

confidence: 77%

Improvement of energy and nutrient density of sorghumbased complementary foods using germination

Tizazu¹,

Urga²,

Abuye³

et al. 2010

African Journal of Food, Agriculture, Nutrition and Development

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“…Antioxidant responses: At both day 21 (Table 5) and 42 of age (Table 6), LP was significantly reduced in broilers significantly higher such reduction in FE was not noticed in broilers fed sprouts at the end of experiment (42 d of age). Contrarily, reduced FI was observed in literature (Abbas and Musharaf 2008) when the birds were fed with sprouted grains, which was attributed to increased concentration of tannins due to germination. The reduced FI was probably due to reduced palatability, taste or smell due to tannin production.…”

Section: Resultsmentioning

confidence: 83%

“…The variation in FI was also attributed to difference in germination time. The longer the germination time, the higher the concentrations of tannins was reported in the sprouted grains (Abbas and Musharaf 2008).…”

Section: Resultsmentioning

confidence: 98%

“…Similar to the current study, few authors reported that BWG of chicken was not affected due to feeding of water treated grains (Oduguwa and Farolu 2004). Abbas and Musharaf (2008) determined the effect of days of germination of sorghum grain on the growth performance of broiler birds. They reported that 3 days germinated grains had no effect on the growth performance of broiler birds but when days of germination increased growth depression was reported due to increased tannin contents due to longer germination period.…”

Section: Resultsmentioning

confidence: 99%

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Effect of supplementing germinated sprouts of millets on performance, carcass variables, immune and anti-oxidant responses in commercial broiler chickens

Rao

Raju

Prakash

et al. 2018

Indian J of Anim Sci

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Germination of millets (sprouts) increases activity of enzymes in grains and availability of amino acid, vitamins and trace minerals to chicken. These nutrients are required for growth, immunity and anti-oxidant system in biological system. An experiment was conducted to study the effects of feeding sprouts of korra, ragi, bajra and sorghum at 5% of expected feed intake from day one to 42 d of age. Total phenolic content among the millets was higher in sprouts of bajra followed by ragi, korra and sorghum in order (148, 110, 95 and 90 mg GAE/g, respectively). A group without feeding sprouts was kept as control. Maize-soybean meal diets having recommended concentrations of nutrients for starter (1–21 d) and finisher (22–42 d of age) phases were fed to all the groups. Maximum and minimum temperature and humidity during the 6-week experimental period were 32.17 and 25.1°C and 60.8 and 33.4%, respectively. Body weight gain and feed efficiency at 42 d of age, slaughter variables (ready to cook yield, relative weights of liver, breast, abdominal fat) and immune responses (antibody titres against ND vaccine, CMI response to PHA-P) were not affected due to feeding of sprouted grains. Lipid peroxidation and activities of glutathione peroxidase, glutathione reductase and super oxide dismutase were significantly less in broilers fed sprouted millets compared to the control group. Based on the results, it is concluded that oxidative stress could be reduced in broiler chicks reared during summer season in open sided poultry house without affecting performance, carcass variables and immune responses.

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“…Further, foods containing both bean sprout and rice provide better nutrition since sprout contains certain amino acids while rice contain different amino acids. Germination improves nutritional and functional properties in cowpea (Giami, 1993), sorghum (Abbas et al 2008) and wheat (Hussain and Uddin, 2012).…”

Section: Introductionmentioning

confidence: 99%

Light and temperature effects on sprout yield and its proximate composition and vitamin C content in Lignosus and Mung beans

Islam

Hassan

Sarker

et al. 2017

J Bangladesh Agric Univ

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Bean sprout is used as vegetables. The present study investigated the effect of temperature and light on seed germination and sprout yield, and proximate (crude protein, crude fat, crude fibre, nitrogen free extract and ash) composition of sprout in Lignosus (Dipogon lignosus (L.) Verdc.) and Mung (Vigna radiata Wilczek) beans. Three temperatures (ambient, 25 o and 30 o C) and two light regimes; continuous dark, (CD) and continuous dark alternated by ½ hour light daily, (DAL) were used for seed germination and bean sprout yield. Data were collected 24, 48, 72, 96 and 120 hours after setting the presoaked seeds in the petri dishes. Of the temperature regimes, generally better seed germination and sprout fresh weight (yield) were observed at 25 o C in Mung bean and 30 o C in Lignosus bean. Germination and sprout yield were similar under CD and DAL. Both under CD and DAL, sprout yield was higher after 120 hours compared to 96 hrs after germination in both the beans. Proximate composition of dry seeds and their sprouts was also determined. Irrespective of species, crude protein content was significantly higher in sprout (average of 29.33%) than dry seed (average of 24.33%).Vitamin C was significantly higher in Lignosus bean sprout (20.93 mg 100g -1 ) compared to Mung bean sprout (9.52 mg 100g). This is the first world report on Lignosus bean sprout. It may be concluded that better sprout yield and good protein content were obtained at 25

show abstract

The Effects of Germination of Low - Tannin Sorghum Grains on its Nutrient Contents and Broiler Chicks Performance

Cited by 11 publications

References 9 publications

Improvement of energy and nutrient density of sorghumbased complementary foods using germination

Improvement of energy and nutrient density of sorghumbased complementary foods using germination

Effect of supplementing germinated sprouts of millets on performance, carcass variables, immune and anti-oxidant responses in commercial broiler chickens

Light and temperature effects on sprout yield and its proximate composition and vitamin C content in Lignosus and Mung beans

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