The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

Abstract

The study conducted to show the effects of germination process on chemical composition of wheat flour (Triticum aestivium). The germination process included several stages, the wheat grains were soaked for period of (24) hours, followed by the germination phase for a period of (48) hours, drying at a temperature of (30)°C for a period of (18-22) hours and then milling to obtain Whole wheat flour. The chemical of non-sprouted and sprouted wheat flour had been estimated, which include Moisture, Protein, Fat, Fiber, Ash and Carbohydrate. The results of the Chemical Analysis showed a decrease in the percentage of Moisture, an increase in the percentage of Protein in wheat flour after germination as it, a decrease in the percentage of Oil, an increase in the percentage of Fibers. The results of the study showed an increase in the concentration of total phenolic compounds in wheat flour after germination, as it was (7.53) mg/gm and for sprouted wheat flour was (12.36) mg/gm, reduction in concentration of Phytic acid in wheat flour after germination, as it was (25.9) mg/gm, and for sprouted wheat flour was (6.3) mg/100 g.

Germination: A Powerful Way to Improve the Nutritional, Functional, and Molecular Properties of White- and Red-Colored Sorghum Grains

“…Additionally, extended storage periods contribute to moisture reduction, thereby slowing the growth of germs. The increase in ash content in both samples (red sorghum: 66%, white sorghum: 154%) aligns with the findings of previous studies [ 22 , 23 ]. It has been reported that the increase in ash during germination is due to a decrease in the amount of total soluble dry matter [ 22 ].…”

Physicochemical properties, anti‐nutritional and bioactive constituents, in vitro digestibility, and techno‐functional properties of bioprocessed whole wheat flour

“…Bioprocessing techniques (germination, solid-state fermentation, combined germination, and fermentation) have been carried out on a few whole grains, such as brown finger millet Azeez et al (2022) for their influence on physicochemical, antinutrient factors, in vitro digestibility, bioactive constituents, and techno-functional properties, including color attributes. The effect of wheat germination has been reported by Al-Kharkhi and Mousa (2021), whereas Sandhu et al (2016) reported studied the effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars. There is however limited information on the effect of combined germination and solid-state fermentation on the physicochemical, antioxidant activity, digestibility, functional, pasting, thermal, and color properties of whole wheat flour (WWF).…”

“…(2022) for their influence on physicochemical, antinutrient factors, in vitro digestibility, bioactive constituents, and techno‐functional properties, including color attributes. The effect of wheat germination has been reported by Al‐Kharkhi and Mousa (2021), whereas Sandhu et al. (2016) reported studied the effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars.…”