Tanzanian researchers observed that sorghum, although a staple food in many poorer areas of the world, is not highly esteemed, because of limits in its nutritional and sensory qualities. In an effort to make this easy-to-grow grain more useful and more widely accepted, they studied three traditional processing methods: germination (sprouting), fermentation, and a germination/fermentation comination. They concluded that germination was the best approach for improving the nutritional and functional qualities of the sorghum.
International Journal of Food Sciences and Nutrition, March 2001; 52(2):117-26.
