Claim · model-written summary
Girana sorghum after 72 hours germination had reduction in pH of 9.68%.
SorghumNot reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“On average after 72 hours germination 9.68% and 9.52% reduction in pH and 34.5% & 16.6% increase in TTA was observed”
t0“sorghum (Sorghum bicolor)”
Title
Hana Derbew; Demewez Moges Ethiopian Journal of Science and Technology 2017. doi:10.4314/ejst.v10i3.2
Other claims from this paper (14)
- Intervention effect Misker sorghum after 72 hours germination had reduction in pH of 9.52%.
- Intervention effect Girana sorghum after 72 hours germination had increase in TTA of 34.5%.
- Intervention effect Misker sorghum after 72 hours germination had increase in TTA of 16.6%.
- Intervention effect Germination significantly increased crude protein content in Girana to 12.59±0.15%.
- Intervention effect Germination significantly increased crude protein content in Misker to 12.75±0.136%.
- Intervention effect Germination significantly decreased crude fat in both varieties.
- Intervention effect Germination significantly decreased carbohydrate content in both varieties.
- Observation Average energy value of sorghum flour decreased by nearly 8kcal/100gm.
- Intervention effect Germination significantly reduced phytate in Girana by 50%.
- Intervention effect Germination significantly reduced tannin content in Misker by 53 %.
- Intervention effect After 48 hours germination, iron increased significantly in Girana to 7.51±0.23.
- Intervention effect After 48 hours germination, iron increased significantly in Misker to 7.85±0.17.
- Intervention effect Phytate/zinc molar ratio fell significantly below 15 in both varieties.
- Intervention effect WAI, WSI and viscosity improved after 72 hours germination.