Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products. This study evaluated the effect of sprouting and Brachystegia eurycoma (BE) supplementation on the functional, proximate composition, and nutraceutical (bioactive composition, antioxidant, and digestive enzyme‐inhibitory) qualities of sorghum flour. Sprouted and unsprouted sorghum flours were blended with 5%–10% BE and analyzed for proximate composition, starch fractions, functional and pasting properties, bioactive compounds, antioxidant activity, and digestive enzyme‐inhibitory potential using standard analytical procedures. Functional properties and pasting attributes were altered across the samples, with reduced water absorption capacity and lower setback viscosity in the sprouted and BE‐supplemented samples. Sprouting and BE supplementation significantly ( p < 0.05) reduced starch content across the samples while increasing the amylose proportion and amylose/amylopectin ratio. There was a significant ( p < 0.05) increase in fat (6.62%–9.88%), fiber (17.68%–19.56%), protein (6.00%–17.77%), and total energy value (326.30–340.60 kcal/g), but available carbohydrates were reduced from 60.68% to 45.15% due to sprouting and supplementation. Total phenolics (3.08–4.91 mg/g), total flavonoids (2.22–2.95 mg/g), tannins (0.34–1.98 mg/g), and total saponins (0.11–0.29 mg/g) also increased significantly ( p < 0.05) due to sprouting and supplementation with BE. Sprouting and BE supplementation also significantly increased the antioxidant activity and enhanced α ‐amylase, α ‐glucosidase, and pancreatic lipase inhibition of the samples. Hence, the combination of sprouting and BE supplementation improved the functional, proximate composition, and nutraceutical qualities of sorghum flour, indicating its potential for developing functional and metabolic health‐supportive food products, including nutrient‐dense infant cereals, gluten‐free baked products, and ready‐to‐use therapeutic foods for managing protein‐energy malnutrition and Type 2 diabetes.