Content of Vitamins B1 and B2 in Germinating Grain

Rahmatullina, Yu. R.; Doronin, A. F.; Vrzhesinskaya, O.A.; Коденцова, В М

doi:10.1007/s10517-013-2016-5

Cited by 4 publications

(3 citation statements)

References 5 publications

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“…Germination did not significantly modify thiamin content, but increased 50% the levels of riboflavin in sprouted oat powder (Table 1). These results are in agreement with those previously found in germinated wheat and rye, which showed higher levels of riboflavin than non-germinated grains while thiamine content remained almost constant (Rahmatullina, Doronin, Vrzhesinskaya, & Kodentsova, 2013). Rico et al (2020), however, observed a strong increase of both vitamins in flour obtained from barley after germination at 12-20 ºC for 0.8-6.19 days.…”

Section: Resultssupporting

confidence: 92%

Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

et al. 2021

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Section: Resultssupporting

confidence: 92%

Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

et al. 2021

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“…Riboflavin content in moringa seeds was higher than values previously reported in other moringa varieties [28]. The content of riboflavin in moringa did not change or even increased during germination, and the highest values were observed at 28 • C and 24 h. It has been found that the content of riboflavin increased gradually throughout the germination period up to the fifth day in rapeseeds [32] and wheat seeds [33]. However, our results indicate that riboflavin levels in moringa sprouts decreased with increasing germination time.…”

Section: Effect Of Germination Conditions On Vitamin B 1 and B 2 Contmentioning

confidence: 50%

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

Frı́as

Martínez‐Villaluenga

Cartea

et al. 2020

Foods

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Moringa oleifera L. is greatly appreciated for its high content of phytochemicals. Although most parts of moringa tree have been widely studied, seeds remained scarcely explored. The first goal of this study was to investigate the effectiveness of germination to improve the nutritional composition (proximate composition and levels of vitamins B1 and B2), content of bioactive compounds (glucosinolates, phenolics and γ-aminobutyric acid, GABA) and antioxidant activity of moringa seed. Germination improved protein, fat, fiber, riboflavin, phenolics, some individual glucosinolates (GLS) and GABA contents, as well as the antioxidant potential in moringa sprouts, but the extent of the improvement depended on germination conditions. The second objective of this work was to identify the optimal germination conditions to maximize nutritional and bioactive quality of moringa by applying multi-response optimization (response surface methodology, RSM). RSM models indicated that 28 °C and 24 h were the optimal conditions to enhance the accumulation of riboflavin, phenolics and antioxidant activity of sprouts, while the highest GABA and total GLS contents were observed at 36 °C for 96 h and thiamine achieved the maximum content at 36 °C for 24 h. These results show that moringa sprouts are promising functional foods that might be also used as ingredients for the elaboration of novel foodstuffs.

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“…In particular, for the production of a large number of food products, grains of various crops that are at rest are used. At the same time, it is known that when grain germinates, the enzymes contained in it are activated, leading to a change in its chemical composition and nutritional value [1,11,13]. Various cereals are used as grain raw materials in the production of food products from germinated grain.…”

Section: Introductionmentioning

confidence: 99%

The use of flour from germinated buckwheat in bread recipes

Badamshina,

Leonova,

Gareeva

et al. 2023

BIO Web Conf.

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The results of the study of technological properties, chemical composition of buckwheat varieties of the Republic of Bashkortostan, as well as the effect of flour from sprouted buckwheat grain on the quality of wheat bread are presented. According to the nutritional value, in order to obtain buckwheat flour in order to include it in the bread recipe, the Inzer buckwheat variety was selected. The parameters of soaking and germination of buckwheat grain of this variety are optimized and it is shown that due to germination, the physico-chemical parameters of flour and its antioxidant activity are improved. Thus, the expediency of introducing flour from sprouted buckwheat grain into the recipe of wheat bread is proved. The optimal content of flour from sprouted buckwheat grain in the composition of a composite mixture with wheat flour of grade I, which amounted to 10%, providing an improvement in the organoleptic and physico-chemical parameters of bread, was established.

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Content of Vitamins B1 and B2 in Germinating Grain

Cited by 4 publications

References 5 publications

Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

The use of flour from germinated buckwheat in bread recipes

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