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This study is aimed at determining how gamma irradiation (5, 10, and 15 kGy) of sorghum flour affects the physicochemical, functional, pasting, and thermal characteristics of sorghum starch. The pattern of Fourier‐transform infrared spectroscopy (FTIR) spectra and X‐ray diffraction (XRD) intensity confirmed that starch structure and granules integrality were mostly preserved. Both native and irradiated starches revealed an A‐type XRD pattern, with the irradiated starches showing lower crystallinity. However, scanning electron microscopy showed that the irradiation dose enhances the development of fissures and surface cracking on elliptical, irregular, and spherical starch granules. Starch impurities such as protein and fat decreased with increasing irradiation dose. Furthermore, the increased dosages were associated with increased solubility and syneresis. The flour also showed a remarkable improvement in the absorption of water (1.19 to 1.52 g/g) and oil (1.24 to 1.58 g/g) as the doses increased. Gamma irradiation–induced depolymerization and reduced crystallinity in sorghum starch also resulted in significant reductions in viscosity and changes in gelatinization temperatures, reflecting altered pasting properties and thermal characteristics. Overall, gamma irradiation at higher doses transformed the functional and structural properties of sorghum starch, suggesting potential applications in food and industrial sectors, where reduced retrogradation or viscosity is beneficial. [ABSTRACT FROM AUTHOR]

Summary: The present study investigates the impact of germination (72 h) on physicochemical, protein solubility, in vitro protein digestibility, antinutrient, antioxidant, and structural properties of sorghum flour. Germination resulted in a reduction of crude protein, fat, fibre, and ash. However, it significantly improved the DPPH (58.42%–69.44%), total phenolic content (1.31–3.58 mg GAE g−1), and total flavonoid content (57.66–80.16 mg QE g−1). Germination also increased in vitro protein digestibility (50.12%–75.52%) and Fe2+ chelating activity (11.18%–48.06%), while reducing antinutrients such as phytic acid (176 to 86 mg/100 g) and tannin (3.53–2.16 mg/100 g). Structural analyses (XRD and FTIR) revealed modifications in crystalline and molecular structures, while scanning electron microscopy showed disrupted starch granules in germinated flour. These findings suggest that germination enhances the functional and nutritional properties of sorghum flour, making it more suitable for various applications in food products. [ABSTRACT FROM AUTHOR]