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| The main physiology and biochemistry metabolism including amino acids composition and gamma aminobutyric acid (GABA) content of sorghum during 3-day germination period was investigated. Life activity was increasing including respiratory rate during germination. Protease activity, free amino acid and reducing sugar content increased with the germination time. While moisture, protein, fat and starch decreased, significantly. Meanwhile, amino acid composition was redistributed and the essential amino acids increased except for leucine and valine after germination. In addition, some nonessential amino acids content such as proline, glycine and histidine were largely enhanced by germination. Gamma aminobutyric acid (GABA) content increased about 3 folds after germination. Furthermore, combining tannin (the main anti-nutritional factor) was converted to be free and solvable. These results greatly suggested that germinated sorghum could be a functional food rich in GABA and other health-promoting nutrients. |
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| Keywords:Sorghum; germination; physiology and biochemistry; GABA; tannin |
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