Functional Group Analysis of Germinated Millets and Legumes

Abstract

Germinated millets and legumes are rich in nutritional significance like calcium, iron, proteins, vitamins, etc. This study aims to find the active functional groups and compounds present with their bond characteristics based on the peak obtained from FT-IR for germinated millets and legumes that are subjected for shade drying and tray drying at 700c. Generally, Millets and legumes are used for specialty foods like health mix, etc or as a part of generally food products due to their increased health significance. In this study, the findings are the presence of characteristic functional groups like carboxylic acids, aromatic rings, disulphide, esters, alkanes, amines, nitro compounds, sulphates, oxime, psosphine, thiocarbonyl, silane, amides, sulfate, alkenes, etc. There is some difference in functional groups based on the method of drying. These results help identify the bioactive compound which places a major role in our nutritional health aspects. These germinated products could add value to our daily diet.

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“…However, the noticed bands in the range from 1157 to 1041 cm −1 are associated with C-O stretching of polysaccharide skeleton in millet carbohydrates. The bands of 717−509 cm −1 are for stretching vibration of alkyl-halide compounds [ 46 ].…”

“…However, the noticed bands in the range from 1157 to 1041 cm −1 are associated with C-O stretching of polysaccharide skeleton in millet carbohydrates. Te bands of 717−509 cm −1 are for stretching vibration of alkyl-halide compounds[46].Te spectra of Al2 O 3 NPs are shown in Figure 3(b). Te broad peaks at 3752.52 cm −1 and 3471.56 cm −1 are for OH stretching, peaks at 1635.93 cm −1 and 1544.23 cm −1 are for O-H stretching and bending vibration of absorbed water, peaks at 1383.93 cm −1 and 961.87 cm −1 could be attributed to O-H bending and C�C bending, the peak at 832.95 is for Al-O vibration, and the broad absorption peak at 608 cm −1 is assigned to Al-O-AL stretching vibration mode…”