Effect of ultrasound and microwave pretreatment on sprouting,GABA,bioactive compounds, and other physicochemical properties of sorghum

Aim of this study is to see how ultrasound(US) and microwave(MW) pretreatments affectγ-aminobutyric acid(GABA) and physicochemical parameters of sorghum sprouts. Before sprouting,the sorghum was treated with the US at different time intervals(10, 15, 20 min) and MW at various power levels(10%, 30%, 50%). Sample treated by the US for 15 min showed the highest sprouting percentage of 97.33%. Both treatments induced stress in grain resulting in GABA accumulation substantially from the control where US for 15 min and MW at 10% power level had the highest of 87.14and 66.97 μg/g, respectively. US treatment for 20 min showed the highest total phenolic content(TPC) of 21.26 mg GAE/100 g, while on 10 min of treatment, it showed the highest antioxidant activity of 84.53% DPPH inhibition. The water absorption capacity and oil absorption capacity were the highest of 0.86 g/g and 0.98 g/g in the MW-treated sample at 10% output power respectively. In conclusion, the ultrasound treatment successfully accelerated the sprouting rate and GABA content while retaining total phenolic content, making it beneficial for developing functional foods.