Abstract:

In order to broaden the utilization of red sorghum as food ingredients, we compared the nutritional composition
of 14 h germinated red sorghum with that of ungerminated red sorghum and investigated the application of germinated red
sorghum in cakes. The results showed that the contents of ash, fat, protein, carbohydrate and dietary fiber in ungerminated
red sorghum were not significantly different from those of germinated red sorghum, while total amino acids increased
from (7.18 ± 0.01) g/100 g to (8.18 ± 0.01) g/100 g, tannin decreased from 0.64% to 0.52%, and vitamin B1 increased from
0.076 7 mg/100 g to 0.078 5 mg/100 g. Additionally, germinated and ungerminated red sorghum were applied in cakes
to replace 0%, 2.5%, 5.0%, 7.5% and 10.0% wheat flour. It was found that the maximum amounts of ungerminated and
germinated red sorghum added to cakes were 5.0% and 10.0%, respectively. These quantities can be acceptable as judged by
the sensory evaluation, specific volume and hardness of cakes.

Key words: germination, red sorghum, quality, cake, application