The changes in sorghum [Sorghum bicolor (L.) Moench] proteins during germination and the resultant effects on the physicochemical properties of sorghum flour were studied using non-germinated grains as a control. Results showed that flour obtained from germinated sorghum grains had lower protein levels, higher protease levels, and higher free amino nitrogen content compared with the control. There was an increase in the albumin and globulin protein fractions and a decrease in kafirin. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis an...
