Influence of Germination on Physicochemical, Mineral, Textural, and Nutritional Properties of Sorghum and Its Application in Gluten-Free Health Bar Development

The present study aimed to evaluate the nutritional enhancement of sorghum through germination and its application in gluten-free health bar development. Sorghum grains were germinated for 48 h, dried at 60 °C for 7 h 35 min, and milled into germinated sorghum flour (GSF), while un-germinated sorghum flour (UGSF) was prepared similarly without sprouting. The different formulations of health bars were developed: control (no sorghum), 25% UGSF, and 25% GSF. Proximate analysis revealed that germination significantly increased the protein content of the flour from 6.83% in UGSF to 13.87% in GSF, while the crude fiber content increased from 2.32% to 10% in GSF. The textural analysis indicated that GSF bars had lower hardness (53.71 N) compared to UGSF bars (212.52 N), with reduced gumminess and chewiness, suggesting a softer, more palatable product. The study demonstrated that germination of sorghum effectively enhances nutritional and functional properties, and its incorporation into gluten-free health bars can provide a protein- and fiber-rich functional snack suitable for health-conscious and gluten-sensitive populations.