RESUMEN
Aim: This study investigated the effects of different soaking techniques on the nutritional value and anti-nutrient substances of red type sorghum. Study Design: Completely randomized design was used. Place and Duration of Study: Department of Animal Science Central Laboratory, Ambrose Alli University, Ekpoma, Edo State of Nigeria between 10th and 27th of June, 2017. Methodology: Raw sorghum grains were divided into five groups with the first group unsoaked (US), while others were soaked in water (SW), soaked in water/germination (SWG), soaked in wood ash (SWA) and soaked in wood ash/germination (SWAG). All the samples were analysed in triplicates for proximate and mineral compositions, fibre fractions and some anti-nutrient substances. Results: The results revealed that soaking significantly (P≤0.05) improved the proximate and mineral components, fibre fractions and reduced the anti-nutrient substances of the intact grains. The proximate, minerals, fibre fractions and percentage reduction of the anti-nutrient substances were better in SWA and SWAG samples compared to others. Conclusion: Therefore, for a significant reduction of the anti-nutrient factors as well as the improvement and bioavailability of the component nutrients of red type sorghum, soaking in wood ash extract/germination is adequate.