No abstract

The influence of germination temperatures and time on anti-nutritional/nutritional, nutraceutical and functional, characteristics of buckwheat and amaranth flour was evaluated. The protein, fiber, reducing and non-reducing sugars increased as the germination temperature and time were prolonged. This might be due to the activation of several enzymes; multiple proteins are formed by various biochemical processes, and the amount of protein produced depends on the effect of protein synthesis and proteolysis. The fat content of both the flours decreased significantly due to its utilization as energy source. Flour functionality in terms of WSI and WAI, improved upon germination for 96h at 30oC in both the flours. The TPC of both the flours increased significantly due to the more accumulation of phenolic compounds. Anti-nutritional factors of both the flours reduced significantly. This reduction in the anti-nutritional factors through malting results in enhancing the bio-accessibility of nutrients in pseudocereal flours.