Malomo, O., and Alamu, A.E.(2013).Protein modification during germination of sorghum bicolour. Res. J. Pharm. Biol. Chem. Sci. Vol. 4 (4),1044-1055
Abstract
In other to determine the protein modification of sorghum bicolor during germination, the relationship between protein, amino nitrogen and other protein quality parameters in Sorghum were investigated. Also to determine the amount of protein reserves with suitability of Sorghum malt for brewing process in Africa, especially in Nigeria and finally to assist in the selection of sorghum bicolor for brewing process 13 varieties of Sorgum species were selected for the project obtained from Institute of Agricultural Research (IAR) of the Ahmadu Bello University Zaria. The study showed little change in the crude protein content, but appreciable changes in the amino nitrogen as the germination period advanced, although there were varietal differences. The KSV, SRN, and NVW varieties showed outstanding increase of more than double in composition. This was also observed with the soluble nitrogen components. The correlation co efficient between crude protein and amino acid was 0.47 while that with soluble nitrogen was 0.23.However with a higher correlation coefficient of 0.59 for protease activity. The SSV varieties were found with lower Kolbachs index, making them more suitable for brewing as a result of their tendencies in haze formation.