Publications Using Abomle ZM447439 sorghum components, especially its protein is less digestible than other cereals for human and monogastric animals, because of its anti-nutritional factors such as tannins and phytic acid. Removal of these undesirable components is essential to improve the nutritional quality of sorghum and effectively utilize its potential as human food or animal feed. Interaction between tannins and sorghum proteins reduces both protein and starch digestibility. This is important in both human and animal nutrition. The formation of complexes between sorghum proteins and tannins is thought to render the proteins indigestible as well as inhibit digestive enzymes. Proteins rich in proline bind more sorghum tannins than other proteins. In addition, a protein containing more proline repeats will bind more tannin than one with less such repeats. The low digestibility of sorghum proteins is presumably due to the high protein cross linking. Good quality proteins are those that are readily digestible and contain the essential amino acids in quantities that correspond to human requirements. The in vitro pepsin digestion assay is mimics the digestive system, and are widely used to study the structural changes, digestibility, and release of food components under simulated gastrointestinal conditions. The most frequently used biological molecules included in the digestion models were digestive enzymes, bile salts, and mucin. Germination is widely used in legumes and cereals to increase their palatability and nutritional value, particularly through the breakdown of certain antinutrients, such as phytate and protease inhibitors. Germination is a common practice in sorghum producing areas. Grains are malted for the production of weaning foods, opaque beers and other traditional dishes. Germination triggers the enzymatic activity of sprouting grains, leading to the breakdown of proteins, carbohydrates and lipids into simpler forms. This processing method activates proteases which are active in degrading proteins, thereby increasing nutrient bioavailability. The objective of this study was to enhance sorghum nutritional value via germination, identify of sorghum protein characteristics, such as protein digestibility, protein Publications Using Abomle MK-2206 solubility and protein fractionation as well as amino acids contents. Among the functional properties of proteins, solubility is probably the most critical function. Protein solubility characteristics are influenced by factors such as origin, processing conditions, pH, ionic strength and the presence of other ingredients.