Thermal and non-thermal bioprocessing: a comprehensive review on millet starch properties and digestibility

Germination generally refers to the process by which a seed begins to grow and develop into a new plant. It is also known as malting and refers to the controlled process of grain sprouting. Millets, such as sorghum and pearl millet, undergo a process of soaking and germination, leading to biochemical transformations that enhance their nutritional value [36]. Germination is considered an important step in millet processing and has significant effects on the nutri tional profile and digestibility of these grains. Increased starch hydrolysis and digestibility after germination are influenced by amylase activity and the presence of antinutri tional factors. The existence of antinutrients in millets such as phytic acid, tannins, and polyphenols attaches to proteins, causing a decrease in their digestibility. Germination pro motes α-amylase activity and reduces phytates, which is responsible for inhibiting amylase activity and ultimately leads to reduced digestibility of millets