Physicochemical changes of oat seeds during germination

Tian, Binbin; Xie, Bijun; Shi, John; Wu, Jia; Yan, Chuan; XU, Tian-Cai; Xue, Sophia Jun; Deng, Qianchun

doi:10.1016/j.foodchem.2009.08.035

Cited by 158 publications

(123 citation statements)

References 20 publications

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“…The results coincided with the previous study of germinated soybean and mung bean (Fernandz-Orozco et al 2006;FernandzOrozco et al 2008;Shi et al 2010). Part of energy for seed germination and development is provided by the mobilisation of storage proteins which will be hydrolysed with proteolytic enzymes and converted into soluble state after germination (Rahman et al 2007;Tian et al 2010;Ribeiro et al 2011). The SPC changes of three kinds of beans are shown in Figure 3C.…”

Section: Resultssupporting

confidence: 90%

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Xue¹,

Wang²,

Zhai³

et al. 2016

Czech J. Food Sci.

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Xue Z., Wang C., Zhai L., Yu W., Chang H., Kou X., Zhou F. (2016): Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process. Czech J. Food Sci., 34: 68-78.Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found that vitamin C gradually increased from zero. Compared to seeds, water-soluble protein and total flavonoid content showed a trend of sustained growth while vitamin E, total phenolic content increased at first and then decreased, the maximal value of total bioactive compound content was reached on the fifth day. The analysis of relative contribution revealed that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to total antioxidant activity. In conclusion, the optimum germination time for sprouts was 3-5 days when total bioactive compound content and antioxidant activities both reached their peak values, which provide a sufficient theoretical basis for dietary processing and lay a solid foundation for continued research.

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Section: Resultssupporting

confidence: 90%

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Xue¹,

Wang²,

Zhai³

et al. 2016

Czech J. Food Sci.

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“…The results also showed that an increase in steeping time has a similar trend on the response (Y 1 ). A reduction in 1 000 kernel weight of malting seeds during the germination time occurs as a result of the water-soluble compounds withdrawing into the seeds for use within the germination process (consumption of available nutrients into seeds for the generation of seedlings or radicles (Briggs, 1998;Tian et al, 2010). The obtained outcomes for one thousand kernel weights are in agreement of the findings (Hossieni ghaboss, 2004).…”

Section: Resultssupporting

confidence: 76%

Screening of the aerodynamic and biophysical properties of barley malt

Ghodsvali¹,

Farzaneh

Bakhshabadi

et al. 2016

International Agrophysics

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A b s t r a c t. An understanding of the aerodynamic and biophysical properties of barley malt is necessary for the appropriate design of equipment for the handling, shipping, dehydration, grading, sorting and warehousing of this strategic crop. Malting is a complex biotechnological process that includes steeping; germination and finally, the dehydration of cereal grains under controlled temperature and humidity conditions. In this investigation, the biophysical properties of barley malt were predicted using two models of artificial neural networks as well as response surface methodology. Stepping time and germination time were selected as the independent variables and 1 000 kernel weight, kernel density and terminal velocity were selected as the dependent variables (responses). The obtained outcomes showed that the artificial neural network model, with a logarithmic sigmoid activation function, presents more precise results than the response surface model in the prediction of the aerodynamic and biophysical properties of produced barley malt. This model presented the best result with 8 nodes in the hidden layer and significant correlation coefficient values of 0.783, 0.767 and 0.991 were obtained for responses one thousand kernel weight, kernel density, and terminal velocity, respectively. The outcomes indicated that this novel technique could be successfully applied in quantitative and qualitative monitoring within the malting process.

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“…Following malting of finger millet for 96 hr, the total carbohydrates and starch content dropped from 81% to 58% and 65% to 43%, respectively (Nirmala, Subba Rao, & Muralikrishna, 2000). In oat seeds, germination for 24–144 hr reduced starch content from 60% to 21%, while free sugars increased from 5% to 28% (Tian et al., 2010). Germination of kidney, mung beans, soybean, and peanuts showed an increase in total sugars by 14%, 22%, 19%, and 26%, respectively (Megat, Azrina, & Norhaizan, 2016).…”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

540

287

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Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

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Physicochemical changes of oat seeds during germination

Cited by 158 publications

References 20 publications

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process

Screening of the aerodynamic and biophysical properties of barley malt

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

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