Functional properties of germinated and non-germinated cereals : A comparative study

Abstract

Cereal grains play an important role in human nutrition which is useful both for infants and adults. The practice of germination of cereal grains has become popular now-a-days. The present research was carried out to study the functional properties of germinated and non-germinated cereal flours (wheat, maize, sorghum). Bulk density and tapped density were increased in germinated maize but decreased in germinated sorghum and wheat. In germinated wheat and sorghum flour, carr index, foaming capacity, foaming stability and swelling capacity were increased but decreased in germinated maize flour. The water holding capacity of germinated wheat (GW), germinated maize (GM) and germinated sorghum (GS) (0.93g/g, 1.91g/g and 2.06g/g respectively) was found as higher than the non-germinated wheat (NGW), non-germinated maize (NGM), non-germinated sorghum (NGS) (0.5g/g, 1.27g/g and 1.16g/g respectively). Germination process increased oil holding capacity, emulsion activity, emulsion stability and acidity of all three flour samples. The oil holding capacity of maize flour (1.75g/g) was increased which was higher than the other samples. . Germinated sorghum had higher acidity (0.97%) than other germinated cereals. The pH value of germinated wheat, maize and sorghum flour was decreased due to germination. The observed functional properties indicated that germinated flours may have important functional ingredients for preparation of different snacks, baked products and other food product.

Physicochemical and functional properties of seed flours obtained from germinated and non-germinated Canavalia gladiata and Mucuna pruriens

“…Foaming capacity (FC) and foam stability (FS) are other functional attributes of protein globules highly desired in a colloidal food system. With the interfacial area created by a protein to accommodate air bubbles, foaming ability increases and if the protein films are less flexible and easily collapsed the air bubbles thus formed cannot retain, leading to lower foam stability [ 12 ]. Table 5 represents the FC and FS of non-germinated and germinated seed flours.…”

“…It not only affects the anti-nutrients but also affects nutrients such as amino acids, carbohydrates and dietary fiber content. The starch content, fat content, anti-nutrients such as phytate and tannin, dry matter content and bulkiness are reduced during the germination process [ 12 ]. Protein, fat and starch digestibility are improved during germination, as reported in previous studies [ 8 , 12 ].…”

“…The starch content, fat content, anti-nutrients such as phytate and tannin, dry matter content and bulkiness are reduced during the germination process [ 12 ]. Protein, fat and starch digestibility are improved during germination, as reported in previous studies [ 8 , 12 ]. Increments could be seen in amino acids such as asparagine and glutamine in germinated legume seeds [ 13 ].…”

Improving the Quality of Bread Made from Corn and Wheat Flour Acceptable by Congolese Consumers

“…Sometimes this flour is produced from malted corn. Previous work has shown that sprouting cereals and legumes improves the quality of their products [8][9][10][11][12][13].…”