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Physicochemical changes of oat seeds during germination
Abstract
The physicochemical properties of native and germinated oat seeds cultivated in China and their correlations were investigated. The growth curve during germination of oat seeds was described. The malt yield was 84% at the end of malting. The losses by removing of shoots and rootlets were the major cause of the total dry matter losses in the last 24 h of germination. With total starch enzymes activities increasing continuously, the starch content decreased considerably from 60% to 20%, and the reducing and soluble sugars contents increased. Oat seed kernel protein increased slightly, but the lysine content increased almost 30% at the end of germination. The phytic acid content declined from 0.35% to 0.11% during germination. There is a significant correlation among compositions including starch, protein, free and reducing sugars, free amino acid, and phytic acid. A close correlation also was found between the colour of malt flour dried at 50 °C and the length of shoots and rootlets. The results suggest that oats grown in China are a good food material and that germination can improve their nutritional properties.
... A pH meter (PB-11, Sartorius, Germany) was used to evaluate pH at 25°C while stirring the OM samples. The Kjeldahl method was used for determining the protein content of milled WOG or OM samples (around 1 g or 5 ml, respectively) by using 6.25 as the conversion factor of the nitrogen to protein (Tian et al., 2010). The dry matter (DM), fat, and ash content of samples were determined according to the procedure described in AOAC (2000). ...
... Results showed that the yield of Sp, En, and all two-stage treatments was significantly higher than other treatments (p < .05). It was confirmed that the yield of OM was strongly affected by viscosity decreasing by starch digestion and prevention of its gelatinization during thermal processing and filtration during the treatments such as sprouting and α-amylase digestion (Bekers et al., 2001;Tian et al., 2010). Moreover, the yield of OM could be increased by dietary fiber digestion during sprouting and reduction in water-binding capacity properties (Hübner & Arendt, 2013;Tian et al., 2010). ...
... It was confirmed that the yield of OM was strongly affected by viscosity decreasing by starch digestion and prevention of its gelatinization during thermal processing and filtration during the treatments such as sprouting and α-amylase digestion (Bekers et al., 2001;Tian et al., 2010). Moreover, the yield of OM could be increased by dietary fiber digestion during sprouting and reduction in water-binding capacity properties (Hübner & Arendt, 2013;Tian et al., 2010). (Kehinde et al., 2020;Loponen et al., 2007). ...
In this study, the effects of different treatments of the oat slurry on the nutritional, functional, and sensorial properties of oat milk were evaluated. The sprouting and sprouting–acidic treatments have the highest oat milk yield (91.70%) and protein extraction yield (82.74%), respectively. The protein concentrations of alkali, sprouting–acidic, and α‐amylase–alkali treatments were significantly (p < .05) higher than other treatments. The alkali treatments showed higher fat content (0.66%). In addition, acidic and alkali treatments in single or combined with other treatments showed the highest dry matter and energy value. The carbohydrate content of α‐amylase–alkali treatment (4.35%) was higher than other treatments and also, all acidic treatments showed higher ash content (>1) compared to the other treatments. Furthermore, the sprouting–α‐amylase and acidic–α‐amylase showed the lowest starch (0.28%) and the highest reducing sugar content (3.15%) compared to the other treatments, respectively. Moreover, the α‐amylase–alkali treatment showed the highest total phenolic content and antioxidant activity (342.67 mg GAE/L and 183.08 mg BHT eq/L, respectively). Furthermore, sensory evaluation of most treatments showed acceptable scores (≥7) for consumers, especially in the case of α‐amylase, sprouting, and α‐amylase–sprouting treatments. Results show that the different treatments had different effects on the nutritional, functional, and sensorial properties of oat milk. In conclusion, from the nutritional and functional point of view, the two‐stage treatments were more effective than singular treatments on investigated factors proposing their application in functional plant milk preparation. The effects of phosphoric acid, sodium hydroxide, a‐amylase, and sprouting, and the combination of those treatments in the production of oat milk were studied, and two‐stage treatments showed more effectiveness on evaluated factors.
... The sprouting produced a significant (p ≤ 0.05) increase in TPs in the free (from 32.10 to 76.62 mg GAE (100 g) −1 ) and bound fractions (from 60.45 to 124.36 mg GAE (100 g) −1 ), as compared to the native non-germinated grain (OG). This increase has been reported in different cereals, including oat grains [78]. The results agreed with the study reported by Oksman-Caldentey et al. [79], who also observed a TP increase in oats during sprouting. ...
... as compared to the native non-germinated grain (OG). This increase has been reported in different cereals, including oat grains [78]. The results agreed with the study reported by Oksman-Caldentey et al. [79], who also observed a TP increase in oats during sprouting. ...
Oat consumption has increased during the last decade because of the health benefits associated with its soluble dietary fiber (β-glucan), functional proteins, lipids, and the presence of specific phytochemicals, such as avenanthramides. Oat is consumed mainly as whole grain, and the hull (seed coat), comprising 25–35% of the entire grain, is removed, generating a large amount of waste/by-product from the milling industry. The objective of this study was to evaluate the use of biotechnological strategies, such as sprouting for oat grain (OG) and hydrolysis for oat hull (OH), to enhance antioxidant and anti-inflammatory properties and lower the glycemic index (GI). Sprouting produced significant (p ≤ 0.05) increases in free (32.10 to 76.62 mg GAE (100 g)−1) and bound phenols (60.45 to 124.36 mg GAE (100 g)−1), increasing significantly (p ≤ 0.05) the avenanthramide (2c, 2p and 2f) soluble phenolic alkaloid content and anti-inflammatory properties of OG. On the other hand, the hydrolysis of OH using Viscoferm (EH2-OH) and Ultraflo XL (EH21-OH) increased by 4.5 and 5-fold the release of bound phenols, respectively; meanwhile, the use of Viscoferm increased the 4.55-fold soluble β-glucan content in OH, reaching values close to those of OG (4.04 vs. 4.46 g (100 g)−1). The study shows the potential of both strategies to enhance the nutritional and bioactive properties of OG and OH and describes these processes as feasible for the industry to obtain an ingredient with high antioxidant and anti-inflammatory activities. Single or combined biotechnological tools can be used on oat grains and hulls to provide nutraceutical ingredients.
... Malting significantly increased the protein content of PMF compared to BPMF and RPMF. This phenomenon maybe the result of protein biosynthesis during malting (Tian et al., 2010). Reduction in ash content in case of BPMF and MPMF may be attributed to losses due to leaching of soluble inorganic salts (Akinola et al., 2017). ...
Background: Pearl millet (Pennisetum glaucum) is one of the major food crops in most of the arid and semi-arid cropping regions of India being the fourth most important cereal crop. Though rich in nutrients, presence of anti-nutrients reduces nutrient bioavailability in grains. The present study focuses on the impact of different processing methods on functional and nutritional profile of pearl millet flour (PMF). Methods: In present investigation, pearl millet grains were subjected to different processing treatments viz. roasting, blanching and malting and the post treatment effect on functional and nutritional profile of PMFs was studied. The influence of processing on functional properties, proximate, mineral and anti-nutrient composition of PMFs was studied. Result: Results revealed that processing treatments significantly affected the functional and nutritional profile of PMFs with reference to untreated PMF. Functional property assessment of PMFs depicted that, roasting enhanced the water holding capacity (371.24%) and swelling power (6.10%) of PMF while reduced the other functional properties. Blanching negatively impacted foaming capacity (3.52%) and stability (2.46%). Malting enhanced oil holding capacity (150.95%), emulsion capacity (38.51%) and stability (32.93%). Results for post treatment effects on nutritional profile of PMFs remarked malting as best in terms of nutritional enhancement with anti-nutrient reduction than roasting and blanching.
... Krapf et al. germinated oats for three days and observed that the reduction in the sugar content increased the α-amylase activity, and this is closely related to the germination degree [28]. Tian et al. reported that the vitamin and total polyphenol contents of oats increased significantly after three days of germination [29]. Xu soaked and germinated oats, observing that their phenolic acid content increased significantly [30]. ...
In this study, a method, based on an ultraperformance liquid chromatography coupled with high-field quadrupole orbitrap high-resolution mass spectrometry (UHPLC-QE-HF-HRMS) platform, was established for the trace determination of three major avenanthramides (AVNs). The MS conditions for determining the AVNs were optimized, and the cracking methods of avenanthramides were analyzed. The linear range of the results and the correlation coefficient were 1–2000 μg/L and >0.996, respectively. Further, the established method was employed for the determination of the AVN contents of oats at different germination times, and the results indicated that the AVN contents of Zaohua and Bayou oats increased 19.26 and 6.09 times, respectively, after germination. The total AVN content of both oat varieties reached a maximum on the fifth day of germination (153.51 ± 4.08 and 126.30 ± 3.33 μg/g for the Zaohua and Bayou oats, respectively). Furthermore, this study investigated the antiallergic and antioxidant activities of the germinated oats via hyaluronidase inhibition and 2,2-diphenyl-1-picrylhydrazyl (DPPH)-scavenging assays. The antiallergic and DPPH-scavenging abilities of the ungerminated forms of both oat varieties were weaker. However, on the fifth day of germination, the inhibition rate of anthranilamide hyaluronidase reached 72.7% and 67.3% for the Zaohua and Bayou oat varieties, respectively. The antiallergic abilities of the oats increased significantly on the fifth day of germination in terms of their antiallergic capacities and DPPH clearance (82.67% and 77.64% for the Zaohua and Bayou oats, respectively), and the two indicators exhibited similar trends. These findings demonstrated that AVNs exhibit good antisensitivity and antioxidation properties, and the antisensitivity effect correlated positively with the AVN content.
... Protein content improved with germination Youssef et al. (2013); Hung et al. (2012); Moongngarm and Saetung (2010); Tian et al. (2010); Hiran et al. (2016) Wheat Significant increase in antioxidant activity, solubility, water absorption capacity and oil absorption capacity Karwasra et al. (2018) Foxtail and kodo millet ...
Cereals grains are the primary source of energy and nutrition for the major population. Various strategies are used in the food industry to enhance the nutritional and functionality aspects of cereals such as germination, fermentation, biotechnological and thermal techniques. The process of germination of cereals is relatively inexpensive, easy, and biologically safe. Germination improves the nutritional quality of cereals, as well as reduces anti-nutrition components. Fermentation is accomplished through the action of microorganisms or enzymes that causes desirable modifications in flavor and texture. The extrusion process involves mixing, mechanical shearing, heating, and pressurization, which improves the sensory and functional properties of food. Other processes such as milling, toasting, and cooking are also used to improve the functionality of cereal grains. Ultrasound can be used to physically modify food components to give them a new structure and function. Sonication treatment may be utilized for the fortification process of cereals. Pulsed Electric Fields is used to improve the functional properties of cereals. Biotechnology is most important tools which are used to improve essential component of food. Processing improves the shelf life, sensory and nutritional characteristics of cereals.KeywordsCerealProcessingNutritional compositionFunctional properties
... The reduction in TS and DS contents of pigeon pea during germination could be due to the increased activity of amylases during germination, which probably resulted in the breakdown of starch into oligo-and monosaccharides (Sattar et al., 2017). Starch in the raw pigeon pea flour were also converted to low molecular weight saccharides to meet energy requirements during pigeon pea germination (Tian et al., 2010). This observation aligns with the findings of reduced starch content after germination of some legumes (Xu et al., 2019). ...
There is an increase in the use of adoptable bioprocessing methods for the development of high-quality pulse ingredients. This study investigated the nutritional composition, physicochemical, bioactivity, in vitro digestibility, functional, pasting, thermal and colour characteristics of germinated (24–72 h) pigeon pea. Germination increased (p ≤ 0.05) protein, dietary fiber, calcium, iron, zinc, vitamins B, vitamin C (1.25–8.46 mg/100 g), resistant starch, protein digestibility (72.30–82.66 g/100 g), total phenolic content, antioxidant activities and most amino acids. Phytic acid, tannin and trypsin inhibitor activity decreased significantly during germination. Germination also increased water absorption capacity, protein solubility, foaming capacity, emulsion stability and activity of the flours while bulk density decreased. Functional, pasting, thermal and color, properties of pigeon pea was modified following germination. This study demonstrated that short-term germination is a natural means for the development of functional pigeon pea flour to promote its application in the food industry.
... Grain sprouting is a rediscovered ancient practice that has recently gained increased attention among consumers. Sprouting enhances the nutritional value of grains in terms of mineral bioaccessibility, digestibility and phenolic compounds (Donkor, Stojanovska, Ginn, Ashton, & Vasiljevic, 2012;Tian et al., 2010;Zhou, Wang, Cui, Zhou, Tang, & Song, 2015). Although sprouted barley is commonly used in the brewing industry, sprouted grains and their flours have been recently introduced to improve the quality and functionality of bakery products. ...
The concentration and composition of reducing sugars and free amino acids as Maillard reaction (MR) precursors change with grain sprouting. The formation of early and advanced glycation products, and α-dicarbonyl compounds as intermediates were monitored during heating native and sprouted wholemeals, as well as during heating of yeast and sourdough fermented native and sprouted wholemeals. Sprouting increased the concentration of all MR products because of an increase in reducing sugar concentrations. Although reducing sugars were lowered due to their consumption by yeasts, fermentation did not lower the furosine concentration. Sourdough fermentation unexpectedly increased furosine because the low pH caused glucose release from polysaccharides. Glyoxal, methylglyoxal and diacetyl were found to be formed as metabolites during yeast and sourdough fermentation. Another factor affecting the MR in sprouted/fermented wholemeals was revealed to be the increased amount of total free amino acids that compete with bound lysine to react with reducing sugars.
... ΔE ranged from 78.3 to 82.4 among germinated cultivars. A decrease in L* and an increase in a* and b* values of oats after germination have been reported by other studies as well (Tian et al. 2010;Li et al. 2020). An increase in a* and b* values could be due to more starch and protein hydrolysates formed, and the Maillard reaction occurs during drying Table 2 Hunter color characteristics of flours from germinated and non-germinated § barley cultivars Means followed by similar superscript within the column do not differ significantly (P < 0.05). ...
Germination is an excellent green food development process for improving the nutritional content of grains. Baking with sprouted barley flour is highly recommended to get the most out of barley nutrition. Soaking and sprouting whole grains helps to release their nutrients, and then the body can absorb and use the various vitamins and minerals contained in the grain, making the grains more health-beneficial. This study was conducted to investigate the effect of germination of different barley cultivars on the improved health-benefit quality of flours. Germination of different barley cultivars resulted in a significant increase in ash, protein and fiber content, antioxidant properties (total flavonoids content, total phenolic content, antioxidant activity, metal chelating activity, and ABTS⁺ scavenging activity), and a*, b*, and redness intensity values related to color parameters, compared to the L* value of germinated flours which decreased. Several studies have shown that digestibility and nutrient absorption improve when grains are processed, soaked, and sprouted and that the levels of vitamins, minerals, proteins, and antioxidants also increase. The present study results are in line with highlighting the benefit of germination in helping for a better valorization and increasing potential applications of barley.
... Grain crops germination is actively used in food technology as an effective way to increase their nutritional value. The process of grain germination is known to activate enzymatic systems [1], increase the availability of reducing sugars, free amino acids, including lysine [2], stimulate the accumulation of γ-aminobutyric acid (GABA) [3] and increase antioxidant activity (AOA) [4]. ...
The use of ultrasound to intensify the germination process of Triticum aestivum L. wheat was studied. This method of controlled germination can be used in several sectors of food industry, in particular in bakery. The effect of low-frequency ultrasound (20 kHz) at different intensities and duration on the germination process of Triticum aestivum L. wheat was systematically studied. We have found that 3-minute processing at 227 W/l output reduces the duration of wheat grain germination by 25% (12±2 hours) compared to the control samples. The use of ultrasound stimulated γ-aminobutyric acid (GABA) synthesis (18.9 ±0.5 mg/100g), increased the antioxidant activity (AOA) (2.86±0.2 mg/g Trolox equivalents) and the amount of flavonoids (0.19±0.03 mg QE/g). The SEM analysis of powder particles of whole-wheat flour made from wheat germinated with ultrasound exposure showed densely packed aggregates of protein matrix. To sum up, controlled ultrasound during wheat grain germination increases the amount of GABA and AOA. The whole-wheat flour is useful for food enrichment.
... As germination time increased up to 72 h, the content of starch decreased probably due to the maximum activity of α-amylase, which slows down changes in starch content at longer germination times. These results agreed with those reported in lentil, pea, mung bean, oat and finger millet by other authors who found similar kinetics of starch degradation during germination [70][71][72]. ...
Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.
... The highest value of ΔE for 3 days germinated sample might be justified by the higher value of lightness (86.34) compared to other samples. Chinma et al. (2015) also reported a significant (p < 0.05) effect of germination time on color parameters of different rice varieties due to biochemical changes.In addition, the change in color in germinated samples might also be due to the change in protein and carbohydrates' hydrolysate (Tian et al., 2010). Activation of oxidative enzymes catalyzing enzymatic browning upon germination (Bhatty, 1996) and formation of Maillard reaction compounds during drying treatment led to change in color (Rico et al., 2020). ...
Published literature shows significant impact of sorghum type and flour on end-product quality, while demonstrating paucity in the studied varieties with respect to processing aspects (such as bread making) despite of enormous accessions available worldwide. Limited studies have reported usage of germinated flour for the above said purpose. The present study thus aimed at mitigating these gaps by utilizing results of sorghum (HJ-513) germination (Day 1-5) and flour derived from optimized condition (Day 3 as identified by partial least square analysis) to develop a composite functional bread (partial replacement of wheat). The germination process enhanced the total phenolics compounds (TPC, till day 3), water (14.01%) and oil absorption capacity (25.97%) while reducing the bulk density (760.99-644.69 kg/m ³ ). This demonstrated increased potential of sorghum flour for development of bakery and confectionery products. The process also affected the pasting properties, total flavonoids compounds (TFC) and DPPH (2, 2-diphenyl-1-picrylhydrazyl) significantly (p < 0.05). The bread developed from partial replacement (10% and 20%) of refined wheat flour by sorghum was hard and darker than the control wheat bread. The bread developed at 20% was more dense and porous than the bread developed with 10% replacement. Specific volume of bread at 10% replacement was found higher than at 20% replacement. The study reports effective utilization of germinated sorghum flour for development of composite-functional bread without incorporation of any other additives/improvers. Future research however is warranted in the field to further increase the replacement of wheat flour by germinated sorghum flour to develop gluten free bread.
... The primary objective of germination is to promote activation of inherent hydrolytic enzymes initially dormant in the raw seed (Ayernor & Ocloo, 2007) and has been known to improve nutritional value, cause structural modification, reduce ANFs, soften the kernel structure, and improve antioxidant and functional properties (Chinma, Abu, Asikwe, Sunday, & Adebo, 2021;Jimenez, Lobo, & Sammán, 2019;Kaukovirta-Norja, Wilhelmson, & Poutanen, 2004;Tian et al., 2010). Likewise is fermentation, a traditional method of processing plant foods that also decreases ANFs, enhances nutritional value, antioxidant, health beneficial, and functional properties of legumes and cereals (Adebiyi, Njobeh, & Kayitesi, 2019;Chinma et al., 2020). ...
The impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional, and thermal characteristics of brown finger millet were evaluated. Germination and fermentation increased (p ≤ 0.05) the protein, crude fiber, minerals, resistant starch (7.64–9.69 g/100g), total flavonoid content, total phenolic content, antioxidant properties (ABTS, DPPH and FRAP), majority of the amino acids as well as in vitro protein digestibility (67.72–89.53%), while antinutritional factors and digestible starch (from 45.17 to 35.58 g/100g) content decreased significantly. Germination and fermentation significantly increased water absorption capacity and protein solubility, and slightly modified the pasting and thermal characteristics of brown finger millet flour while bulk density decreased. Among the treatments, combined germination and fermentation greatly improved the physicochemical, antioxidant, functional and processing properties of the flour with reduced antinutrients. Such combined process could enhance the use of brown finger millet as a novel flour in food product development.
... It is known that the germination process activates enzymes, thereby helping to increase the digestibility of the grain. During grain germination, the availability of reducing sugars and free amino acids, including lysine, increases [3] and stimulates the accumulation of gamma-aminobutyric acid [4], minerals [5], dietary fiber [6], and phenolic compounds and increases antioxidant activity [7]. ...
Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns-61 ± 3%); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3%. The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index (200 ± 3 mm). The bread obtained according to this recipe had a high specific volume (4.21 ± 0.62 mL.g-1) and optimal rheological characteristics: total deformation13.7 ± 0.3 mm, plastic4.3 ± 0.3 mm, and elastic9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.
... There were increases in reducing, non-reducing and total sugars content in soaked barley varieties (12 h), recording (2.77, 3.47 and 1.97%)for Giza 128, (4.36,4.68 and 3.77%) for Giza 130 and (7.13, 8.15 and 5.75) for Giza 2000), respectively. The reduction of starch content was due to the activity of αamylase enzymes during germination process and causes an increase in total and reducing sugars (Tian et al., 2010). ...
... Sprouted barley exhibited a markedly (P < 0.01) lower starch content than raw grain, the amount decreasing by 18.5%. Reduced values of starch during sprouting cereal grains have been also reported by other researchers [1,32,33]. e decline in the starch content of starchy grains and seeds during sprouting is attributable to the fact that energy during sprouting and initial growth is mainly provided by the breakdown of starch as a result of an increased activity of starch-degrading enzymes. us, during steeping and sprouting of grains, three enzymes (α-and ßamylase and ß-amyloglucosidase) hydrolyze the starch molecules into smaller compounds, mainly sugars, which are used as an energy source for the development of the embryo [34][35][36]. ...
The objectives of the current study were (1) to evaluate the effect of sprouting on protein, amino acids, fats, fatty acids, starch, total soluble carbohydrates, and ß-D-glucan content of barley grains and (2) to know the content of these nutrients in the morphological fractions of sprouts: green shoot, residual structure of sprouted grain (RSSG), residual structure of sprouted grain plus unsprouted grain (RSSG plus UG), and root fractions and to determine the proportion of each of these fractions (on fresh and dry basis) in the sprout biomass. Barley grain was sprouted in a commercial germination chamber for a period of 6 days. Raw grain was used as a control. Results showed that crude protein, ether extract, total soluble carbohydrates, and cellulose content increased, whereas starch and ß-D-glucan content decreased in sprouted when compared with the control grain. Amino acid and fatty acid profiles were also affected. Thus, aspartic acid, threonine, alanine, valine, isoleucine, lysine, and tryptophan content increased and only that of glutamic acid decreased after sprouting. Regarding fatty acids, an increase in the relative concentration of C18 : 0 and C18:3n-3 and a decrease in that of C18:1n-9 were detected. Partitioning of sprouted barley into three morphological component fractions showed that the residual structures of sprouted grains plus unsprouted grain fraction made up 82.9% and 93.6% of sprout biomass, on fresh and DM basis, respectively, and the remainder was provided by the root fraction, 10.3% and 3.2%, respectively, and by the green shoot fraction, 6.8% and 3.1%, respectively. The three morphological fractions differed in the content of the most analyzed nutrients.
... Traore et al. [36] found increase in protein content on germination for cereals (12% for red sorghum and 9% for millet). The results are in agreement with Tian et al. [37] who observed an increase in protein content on steeping and germination of oats seeds. Opuku et al. [38] found an increase in protein content on malting (from 8.6% db to 11.8% db) of millet (Pennisetum typhoides).This increase in protein content is attributed to passive variation due to a decrease in carbohydrate compounds used for respiration [38]. ...
Wheat is a staple food throughout the world. Sprouted wheat contains numerous vitamins, secondary plant ingredients, enzymes, mineral nutrients and trace materials. The present work was carried on drying of sprouted wheat (Triticum aestvum) in a laboratory fluidized bed using different operating conditions. Physical properties including bulk density, tapped density , particle density and porosity were determined for various forms of wheat. The proximate analysis and handling properties were measured. The entire drying period was considered to follow falling rate period. The experimental data were modeled using Fick's diffusion equation and the effective diffusivity coefficients were found to be within the range of 7.3 Â 10-10 to 30.4 Â 10-10 m 2 /s. Malting caused significant increase in protein content. During drying lightness increased, while yellowness and redness decreased. The dehydrated sprouted wheat exhibited excellent reconstitution and keeping quality. The dehydrated sprouted wheat flour can be used for making noodles, pasta, laddu, bread, unleavened bread, porridge and gruels for newborns.
... Shayo et al. [47] also observed an increase in protein content of 5% after 48 h of germination at 30 C in two varieties of millets from Tanzania. The results were in agreement with Tian et al., [48] who observed an increase in protein content on steeping and germination of oat seeds. Charoenthaikij et al. [49] found a greater protein content in germinated brown rice flour (6.87%) compared to that of ungerminated brown rice flour (6.74%). ...
... The nutritional profile of grains can be improved through germination leading to products with better nutritional and sensory properties having improved bioavailability in body as compared to raw form grains. Major objective of germination is to activate hydrolytic enzymes from their inactive form in raw seeds (Ayernor and Ocloo 2007). Moreover, as germination has been claimed of improving the nutritional quality of grains through softening their structure and reducing antinutritional factors so have potential for the industrial applications in development of new ingredients, reengineer processes, and products (Tian et al. 2010). ...
... The nutritional profile of grains can be improved through germination leading to products with better nutritional and sensory properties having improved bioavailability in body as compared to raw form grains. Major objective of germination is to activate hydrolytic enzymes from their inactive form in raw seeds (Ayernor and Ocloo 2007). Moreover, as germination has been claimed of improving the nutritional quality of grains through softening their structure and reducing antinutritional factors so have potential for the industrial applications in development of new ingredients, reengineer processes, and products (Tian et al. 2010). ...
... Previous studies have shown that during germination, the energy reserves in the form of starch, lipids, and to a certain extent, proteins are mobilised, and become depleted [38,39]. As all of the data here are presented on a dry weight basis, the characterisationof these losses was of crucial importance. ...
The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and resulted in faster rootlet growth compared to hulled seeds. Although the dehulling of the seeds significantly decreased TPC and AA, the germination of dehulled seeds resulted in 1.8-fold and 1.9-fold higher TPC and AA compared to hulled seeds. Liquid chromatography coupled to mass spectrometry identified several phenolic compounds in free and bound forms. Rutin was the major compound in hulled seeds (98 µg/g dry weight), orientin and vitexin in 96-h germinated dehulled seeds (2205, 1869 µg/g dry weight, respectively). During germination, the increases in the major phenolic compounds were around two orders of magnitude, which were greater than the increases for TPC and AA. As well as orientin and vitexin, high levels of other phenolic compounds were detected for dehulled germinated seeds (e.g., isoorientin, rutin; 1402, 967 µg/g dry weight, respectively). These data show that dehulled germinated seeds of buckwheat have great potential for use in functional foods as a dietary source of phenolic compounds with health benefits.
... In the present study, the 90sec LFGD (Ar þ O 2 ) plasma treatment can accumulate the soluble sugars and proteins in maize plants from seeds to plantlets, which might explanation for the increased growth of maize plants from treated groups. The soluble sugar, which is also known as the photosynthetic outcome of plants, which is the major constituents for the metabolic pathway of plants and it is strictly correlated to the mechanisms of photosynthesis and yield [42,43]. Besides, the soluble protein which is an identical component of several plant enzymes, plays a significant impact on growing plants and redirects the entire metabolic pathway of plants [44]. ...
In this present study conducted with the LFGD (Low-Frequency Glow Discharge) (Ar & Oxygen) plasma treated maize seeds, to inspect the effect on seed surface modifications, seed germination, growth, development, productivity and nutritional compositions of maize plants. This study reported that LFGD (Ar & Oxygen) plasma treated maize seeds have a potential effect to change its smooth seed surfaces and, it becomes rougher. It also enhances the seed germination rate up to (15.88%), which might help to increase the shoot length (33.42%), root length (10.67%), stem diameter (13.37%), total chlorophyll content (46.93%), total soluble protein (52.48%), total soluble phenol (21.68%) and sugar (1.62%) concentrations in respect controls of our experimental plants. For this reason, the acceptable treatment duration for maize seeds were 30sec, 60sec, 90sec and 120sec. After treatment, the plants exhibited a significant increase in CAT, SOD, APX and GR activities in the leaves and roots, and also significantly changes in H 2 O 2 (208.33 AE 5.87μ molg À1 FW) in the leaves and (61.13 AE 1.72μ molg À1 FW) in the roots, NO was (369.24 AE 213.19μ molg À1 FW) and (1094.23 AE 135.44μ molg À1 FW) in the leaves and roots. LFGD plasma treatment also contributed to enhancement of productivity (1.27%), nutritional (moisture, ash, fat, and crude fiber) compositions, and iron and zinc micro-nutrition concentrations of maize. From this research, LFGD (Ar & Oxygen) plasma treatment showed a potential impact on the maize cultivation system, which is very effective tools and both in nationally and internationally alter the conventional cultivation system of maize. Because it promotes seed surface modification, improved germination rate, shoot length, root length, chlorophyll content, some of the growths related enzymatic activity, nutrient composition, iron, and zinc micro-nutrients and the productivity of maize.
... The nutritional and sensory properties of cereal and legume grains can also be improved by the germination process [6][7][8]. The grain germination process has been used for centuries with the purpose of softening the structure of the kernel, improving the nutritional value, and reducing the content of antinutritional factors [9]. Therefore, although grain germination is an old and well known practice, its application has recently being receiving more attention due to the significant increase in the nutritional and bioactive content of grains, as well as their improved palatability [10][11][12][13]. ...
Sprouts are vegetable foods rich in phytonutrients, such as glucosinolates, phenolics, and isoflavones. Many studies have shown that sprouts also have high concentrations of vitamins and minerals. In addition to the high concentration of nutrients, sprouts can present a reduction of anti-nutritional factors such as phytates, tannins, and oxalates, which increases the bioaccessibility of minerals. However, their nutritional composition depends on several factors, such as the type of sprout and the germination conditions. In recent years, these foods have been highly demanded because they are associated to many health benefits. Moreover, germination is an easy and fast process, and does not depend on specific climatic conditions (potentially more sustainable to growth). The use of sprouts for the elaboration of food products can be a good strategy to increase the nutritional value of certain products that are widely consumed worldwide. In this sense, studies that evaluated the impact of adding sprouted grains on the nutritional value of some products, as well as the effect on their sensory properties were searched in the scientific literature. Most of them used germinated grain flours to replace wheat flour in food products. The satisfactory results of these products were associated with the type of sprout used and with the level of replacement of the wheat flour. This review briefly explored the nutritional benefits and the sensory acceptance of food products made with added sprouts.
... Plasma treatment like non thermal radio frequency has increased the connection within cells and enzymes, for example, alpha-amylase and protease which play a crucial function in the process of germination [53,54] and is also increasing the decomposition of carbohydrate and soluble protein [41,53]. The photosynthesis and yield are strongly related to carbohydrate, which is reported in the previous studies [57]. Carbohydrate plays an important role in plant metabolism because it's a prime product of photosynthesis [54]. ...
Plasma agriculture is an emerging field. In this report, we studied the effect of medium pressure (~ 10 torr) low-frequency (3–5 kHz) glow discharge (LFGD) plasma on various agronomical and physiological attributes in wheat. Wheat seeds treated by LFGD plasma generated from Argon–Oxygen (Ar + O2) gas mixture and air showed a remarkable enhancement in seed germination by 12.38% and 7.14% respectively. Also, the morpho-physiological features significantly improved due to plasma treatment relative to control. In germinated wheat seedlings, H2O2 concentration markedly increased due to plasma treatments, suggesting that LFGD may be involved in nitrogen signaling in wheat. The SOD activity significantly increased in wheat seedlings subjected to Ar + O2 plasma, while APX activity showed a significant increase only in the shoot of wheat plants in the same condition. Besides, both plasma treatments (Ar + O2 and Air) caused a significant increase in CAT activity in the shoot but not in the root compared to non-treated plants. Analysis of wheat plants germinated from plasma treated seeds showed a notable increase in total soluble sugar and protein subjected to Ar + O2 plasma treatment. Results also revealed a significant increase in TGM, iron, manganese, fat, and ash content while moisture content significantly decreased in wheat grain due to plasma treatments relative to controls. These findings explore the potentialities of LFGD plasma in boosting germination, growth, and nutritional traits of wheat plants.
... Germination emerges as a simple method capable of reducing the concentration of anti-nutritional compounds (Hejazi et al., 2016;Mubarak, 2005;Tian et al., 2010), improving nutritional properties and increasing the concentration of bioactive compounds and antioxidant activity of the seeds (Cevallos-Casals and Cisneros-Zevallos, 2010;Kim et al., 2013;Mamilla and Mishra, 2017;Thiyajai, et al., 2016). In addition, germination the seeds can improve the technological (Adebiyi et al., 2016;Marti et al., 2017) and sensory properties of products processed (Bhol and Bosco, 2014). ...
The present study aimed to evaluate the mathematical modelling of the
drying kinetics, as well as to determine the effective diffusivity coefficient and the
activation energy during the drying process of germinated pumpkin seeds. The
drying experiments were performed in a fixed-bed dryer at temperatures of 50, 60
and 70 °C and air speeds of 0.7, 1.0 and 1.3 m s-1. The experimental data were
fitted to different thin-layer drying mathematical models compared based on their coefficient of determination, mean-square deviation and chi-square. Effective
diffusivity coefficients, calculated using the liquid diffusion mathematical model,
were used to obtain the activation energy. The results showed that in at previous
mentioned conditions temperature was found as major controlling factor of the
drying process of germinated pumpkin seeds in comparison to drying air speed,
where that the increase in temperature led to reduction in seed drying time and
increment in water removal rate. The models of Approximation of Diffusion, Two
Terms, Midilli et al., Page and Thompson showed the best fit to the experimental
data of drying. Effective moisture diffusivity ranged between 1.75 and 3.70 × 10-
10 m2 s-1, for the drying conditions of v = 0.7 m s-1, T = 50 °C and v = 1.3 m s-1, T
= 70 °C, respectively. The temperature dependence of the effective diffusivity
followed an Arrhenius relationship, and the activation energy for the drying of
germinated pumpkin seeds varied from 2.73 to 8.11 kJ mol-1. This discovery is
especially relevant for future applications of germinated pumpkin seeds, as it
provides indispensable information for the appropriate choice of drying
conditions.
... Germination emerges as a simple method capable of reducing the concentration of anti-nutritional compounds (Hejazi et al., 2016;Mubarak, 2005;Tian et al., 2010), improving nutritional properties and increasing the concentration of bioactive compounds and antioxidant activity of the seeds (Cevallos-Casals and Cisneros-Zevallos, 2010;Kim et al., 2013;Mamilla and Mishra, 2017;Thiyajai, et al., 2016). In addition, germination the seeds can improve the technological (Adebiyi et al., 2016;Marti et al., 2017) and sensory properties of products processed (Bhol and Bosco, 2014). ...
The present study aimed to evaluate the mathematical modelling of the drying kinetics, as well as to determine the effective diffusivity coefficient and the activation energy during the drying process of germinated pumpkin seeds. The drying experiments were performed in a fixed-bed dryer at temperatures of 50, 60 and 70 °C and air speeds of 0.7, 1.0 and 1.3 m s-1. The experimental data were fitted to different thin-layer drying mathematical models compared based on their [SYLWAN., 165(2)]. ISI Indexed,Feb 2021 348 coefficient of determination, mean-square deviation and chi-square. Effective diffusivity coefficients, calculated using the liquid diffusion mathematical model, were used to obtain the activation energy. The results showed that in at previous mentioned conditions temperature was found as major controlling factor of the drying process of germinated pumpkin seeds in comparison to drying air speed, where that the increase in temperature led to reduction in seed drying time and increment in water removal rate. The models of Approximation of Diffusion, Two Terms, Midilli et al., Page and Thompson showed the best fit to the experimental data of drying. Effective moisture diffusivity ranged between 1.75 and 3.70 × 10-10 m 2 s-1 , for the drying conditions of v = 0.7 m s-1 , T = 50 °C and v = 1.3 m s-1 , T = 70 °C, respectively. The temperature dependence of the effective diffusivity followed an Arrhenius relationship, and the activation energy for the drying of germinated pumpkin seeds varied from 2.73 to 8.11 kJ mol-1. This discovery is especially relevant for future applications of germinated pumpkin seeds, as it provides indispensable information for the appropriate choice of drying conditions.
... In the works by I. K. Nesterenko, L.V. Anisimova [6], E. S. Goltsova, E.N. Artemova [7], R. Prasad [9], K. Nelson [10] and others [11,17,19], the possibility of using oat and barley flour as an additive to increase the nutritional value of food products was studied. The influence of grain ingredients on the quality, nutritional value, safety and economic efficiency of chopped semi-finished products are considered in the works by Gurinovich G. A. [11], Reshetnik E.I. [12], Zubareva E. N. [13], Zinina O. V. [14] and others. ...
The article deals with topical issues of high-tech production development of minced meat semi-finished products with added benefits as an imperative of new industrialization. The use and processing of agricultural grain raw materials in the Sverdlovsk region will allow local enterprises of the agro-industrial complex to develop steadily and strengthen ties with potential consumers of processed grain raw materials. Creating innovative food products for mass consumption is one of the main tasks of the state policy in the field of healthy nutrition of the population. Research on the development of minced meat semi-finished products with the addition of food grain matrix is presented. An increase in the nutritional, biological and physiological value for the human body, the prospects of using grain matrix in the technology of production of minced meat products from poultry (turkey) have been established. The development of innovative food products is one of the priority areas for the development of the consumer market.
... The total soluble sugar is the product of photosynthetic plants which plays a dramatic role in plant metabolism and it was closely related to photosynthesis and yield [35,36]. On the other hand, soluble protein, a very important component of numerous plant enzymes plays an important role in the growth of the plants and reflects the overall metabolism of the plant. ...
... The total soluble sugar is the product of photosynthetic plants which plays a dramatic role in plant metabolism and it was closely related to photosynthesis and yield [35,36]. On the other hand, soluble protein, a very important component of numerous plant enzymes plays an important role in the growth of the plants and reflects the overall metabolism of the plant. ...
The study investigates the effect of LPDBD (Low Power Dielectric Barrier Discharge) (Ar + Air) plasma on seed germination, seedling growth and antioxidant enzyme activity of rice. Rice seeds were treated with LPDBD (Ar + Air) plasma for 2 min, 4 min, 6 min, 8 min and 10 min. Seed germination rate, seedling growth, total chlorophyll content, enzymatic activity, total soluble sugar and protein concentration were increased in plants grown from the LPDBD (Ar + Air) plasma treated seeds. It was observed that the sprouting of seeds and the growth of seedlings of rice depends on the feed gases used to generate plasma and plasma processing time. In the case of plantlets germinated from the plasma-treated seeds of rice, the H2O2 level was increased significantly both in leaves and roots for 6 min, 8 min and 10 min treatment respectively. No significant change was observed in NO concentration in seed, leaf, or root of plants grown from LPDBD (Ar + Air) plasma-treated seeds. The amount of total soluble sugar and protein increased significantly in the case of 2 min, 4 min, 6 min, 8 min and 10 min seed treatment. Although plants exhibited no significant increase in APX activities, but asignificant increase of CAT and SOD activity in the leaf and root was found. This study reveals that LPDBD (Ar + Air) plasma is involved in the elevation of ROS species in leaf and root of rice plants which is tightly regulated by the upregulation of CAT activity that ultimately enhances the seed germination and growth of rice plantlets.
Whole-grain food ingredients enable the most balanced food products to be obtained, thus forming an important part of a healthy and sustainable diet. Wheat and barley grains are a traditional source of food ingredients for breads, breakfasts, drinks, and snacks in Russia. Such foods are suitable for all ages with many health benefits. However, the modern metropolitan citizen consumes large quantities of refined cereal products, thus impoverishing their diet. An alternative in dietary fortification could be sprouted and fermented food ingredients with an increased nutritional value. The present work was carried out to study the effect of a combination of germination with ultrasound treatment and fermentation with a complex starter of cereal crops on antioxidant activity and γ-aminobutyric acid content of food ingredients with the possibility of using them in the matrix of food products. In order to obtain germinated food ingredients, we used crops with the highest yield in the Ural region (Russia): two samples of soft spring wheat (Triticum aestivum L.) and a sample of spring barley grain (Hordeum vulgare L.). Obtaining food ingredients was divided into successive stages: ultrasonic treatment (22 ± 1.25 kHz) was performed by means of changing power and length of time (245 W/L, intensity for 5 min); germination and fermentation used complex starter “Vivo Probio”. The proposed technology of germination with haunting fermentation of cereal crops resulted in food ingredients with a more uniform distribution of granulometric composition, a low proportion of fine particles (4.62–104.60 µm) (p < 0.05) and large particles (418.60–592.00 µm) (p < 0.05). The particle size range (31.11–248.90 μm) (p < 0.05) was predominant. The germination and fermentation process resulted in 26 to 57% (p < 0.05) lower phytic acid content, 35 to 68% (p < 0.05) higher flavonoid content, 31 to 51% (p < 0.05) higher total antioxidant activity, 42.4 to 93.9% (p < 0.05) higher assimilability, and 3.1 to 4.7 times (p < 0.05) higher γ-aminobutyric acid content, which will allow production of food products with pronounced preventive action. The data was analyzed via one-way ANOVA analysis of variance using the free web-based software. The combination of the germination process with ultrasound treatment and subsequent fermentation with a complex starter can be used to support the development of healthful food products with increased GABA and antioxidant activity.
Oat (Avena sativa) is well-known for its nutritional value and health-promoting properties. There are only a few oat-based value-added products on the market in Ethiopia, and this study attempted to develop a new product that is both nutritionally enhanced and sensory acceptable, therefore, the objective of this study was to optimize the nutritional and sensory properties of a beverage made from oat, lupine (Lupinus albus), stinging nettle (Urtica simensis), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60–70% toasted oat, 10–25% roasted and soaked de-bittered white lupine, 5–15% boiled stinging nettle leaves, and 10% premix (flour of toasted black cardamom (2.8%), malted wheat (2.8%), pumpkin (2.6%), spiced chili peppers (1.1%), and table salt (0.7%). Statistical model evaluation and optimization were carried out using Minitab 19 software. The nutritional composition of the product was assessed, and results show that increasing the proportion of oat flour in the blend resulted in a significant (p < 0.05) increase in fat, carbohydrate, gross energy, and mineral contents (Fe, Zn). An increase in lupine flour increased crude protein, crude fiber, gross energy, phytate, tannin, oxalate, and antinutrient to mineral molar ratios. In contrast increased in stinging nettle leaf powder increased the ash and beta-carotene contents. Sensory of 11 composite sample beverages and control (90% oat plus 10% premix) were also carried out by 50 untrained panelists. Consequently, eight responses were optimized: protein, fat, Fe, Zn, beta-carotene, taste, appearance, and overall acceptability. The optimal blending ratio obtained was 70% oats, 11.3% lupine, 8.7% stinging nettle flour, and 10.0% premix. The study's findings suggested that the optimal combination of these traditionally processed ingredients in a beverage can be considered a valuable food with the potential to improve diet quality.
The effect of convective hot air and vacuum drying alone and combined with germination on alfalfa seeds’ proximate composition, techno-functional, thermal and structural properties was investigated. Corresponding properties of treated alfalfa samples were compared with those of commercially available alfalfa sprouts. Both drying and combined germination and drying treatments resulted in increased carbohydrates (41.99-48.82%), TDF (10.51-12.51%) and Mg contents (789.49-2119.24 mg/kg), while the reduction in ash, lipid and Fe content compared to raw alfalfa seeds was observed. Alfalfa seeds subjected to combined germination and drying treatment exhibited higher water and oil binding capacities, as well as emulsions with smaller volume mean droplet diameters compared to the raw and dried samples. Conducted treatments resulted in greater thermal stability of globulins and a slight decrease in crystallinity index, although alfalfa seeds’ structure did not change significantly according to FTIR analysis. Differences in applied drying techniques on alfalfa seeds’ properties were not observed.
Plant-based milks or non-dairy milks are gaining much importance as a functional and specialty beverage for all over the world. Cereals are the preferred ingredients for non-diary milks. They can overcome some of the disadvantages associated with dairy drinks like lactose intolerance, allergy, calorie concern and hypercholesterolemia. In addition, there has been a growing preference to vegan diets as well. Cereals are economical substitutes, where cow’s milk is expensive or insufficient. A major challenge faced by cereal grain-based milks in general is that they are not as nutritionally balanced as bovine and face technological challenges related to processing and preservation. Nevertheless, the functionally active components they contain and the health benefits they confer make them an attractive option. Whole grain is becoming one of the favored choices as a probiotic delivery vehicle in beverages. This is mainly because they offer consumers both probiotics and whole grain benefits e.g. non-digestible carbohydrates, soluble fiber, phytochemicals, and other bioactive components. This chapter deals with the processes and products of cereal grain-based milks as well as their health benefits.KeywordsMilk alternativePlant-based milkRice milkOat milkCorn milk
Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet. Cereals are rich in complex carbohydrates that provide us ample energy, and help to prevent many diseases like constipation, colon disorders, and high blood sugar levels. They enrich our overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. In every part of the world cereals are consumed for breakfast, lunch or dinner. Cereal Grains: Composition, Nutritional Attributes, and Potential Applications provides an overview of cereals including their properties, chemical composition, applications, postharvest losses, storage, and quality.
Various well-versed researchers across the globe share their knowledge and experience covering cover cereal’s role in food security, allergens in grains, phytochemical profile, industrial applications, health benefits, global standard of cereals, and recent advances in cereal processing.
Key Features:
Contains comprehensive information on general composition & properties of cereals.
Discusses the recent advances in cereal technology
Provides brief knowledge on bioactive characterization of cereal grains
Contain brief information on future aspect of grain quality and allergens in cereal grains
This handbook is a valuable resource for students, researchers, and industrial practitioners who wish to enhance their knowledge and insights on cereal science. Researchers, scientists and other members working in various cereal processing industries and other horticultural departments will also find the comprehensive information relevant to their work.
Fermentation is the process by which organic substrates undergo chemical changes through enzymatic activity. In food production, fermentation mainly causes beneficial changes in the final product. Germination is a process in plant seeds that begins with the absorption of water by the embryo and then various changes occur due to enzymatic activity in the seed. During these two processes, many complex food compounds such as large carbohydrates and proteins are broken down into compounds with a simpler structure and are easy to digest and absorb. During the fermentation and germination processes, a number of substances are also produced, including essential amino acids, vitamins, and minerals, along with functional compounds, including organic acids that are beneficial to the body. This chapter of the book deals with the different dimensions of the role of fermentation and germination processes in the production of bioactive substances in different types of food and how these two processes cause fundamental changes in the structure of macronutrients such as carbohydrates, proteins, fats, vitamins, and finally result in the production of micronutrients and beneficial compounds. Fermented and germinated foods, particularly when produced under controlled situations, can be considered in the functional food class and contain health-promoting micronutrients.KeywordsFermentationGerminationFood bioactivesMicronutrientsFunctional foodHealth-promoting
Quality of the cookies substituted with germinated mung bean flour (GMF) to rice flour (RF) to produce gluten‐free cookie were investigated in this study. The GMF was used to formulate with the RF to obtain the composite flours with different total protein contents of 6, 9, 12, 15, 18, and 21 (%, d.b). The increase in the substituted amounts of GMF contributed to the lower baking loss, diameter and spread ratio, but the higher thickness and hardness of the cookies as compared to the RF‐based cookie. The cookies with more GMF substitution expressed lower lightness (L*) values, but higher redness (a*) and yellowness (b*) values than the others. The cookies substituted with 60% of the GMF (60‐GMFC) exhibited similar baking loss, thickness, diameter, spread ratio, lightness values to the wheat flour‐based cookies. The total amounts of essential amino acids and the sum of histidine, lysine and methionine of the composite flour‐based cookie were 3.90% and 1.64%, significantly higher than those of the rice flour‐based cookie (1.93% and 0.66%, respectively) or the wheat flour‐based cookie (1.70% and 0.58%, respectively). As a result, healthy gluten‐free cookies could be prepared using the rice flour with the substitution of the germinated mung bean flour.
This study determined the content of macronutrients and micronutrients to investigate the nutritional value and health benefits of six varieties of quinoa seeds and sprouts. Germination markedly increased the contents of proteins, reducing sugars, free amino acids, vitamins, and phytochemicals such as phenolic and carotenoid compounds, with variation among different quinoa varieties. Relatively high levels of 5-methyltetrahydrofolate (5-MTHF) were found in 6-day-old quinoa sprouts, especially in the LL-1 variety (1747.25 μg/100 g DW), followed by QL-2 sprouts (1501.67 μg/100 g DW). Furthermore, we examined the relative expression of genes involved in the folate biosynthetic pathway during QL-2 germination. The expression of the ADCS gene was upregulated 28.31-fold in 6-day sprouts, greatly facilitating folate synthesis. Pterin synthesis genes regulate the biosynthesis and further accumulation of folate by controlling pterin metabolic flux. Overall, the 6-day-old sprouts were recommended as a functional food with nutritional value and health benefits in dietary supplements.
Sprouting is a traditional processing method which has been used for centuries to improve the nutritional value of cereals and legumes. There has been growing interest in sprouted products in recent years due to a high demand for more natural and healthy foods. Phytate is the primary storage form of phosphorus in plants. It is long recognised to affect human health as it forms insoluble complexes with minerals such as iron and zinc in cereals and legumes, thereby preventing their absorption in the body. Sprouting activates the enzyme phytase, which degrades phytate, thereby improving mineral bioaccessibility and bioavailability. The extent of phytate reduction varies depending on the sprouting conditions, cereal/legume species, cultivar and native phytase activity. Sprouting has been associated with increased iron, zinc and calcium bioaccessibility in many studies, but this appears to differ in cereals and legumes, which possibly is due to the presence of other ‘antinutrients’. Protein digestibility also appears to be positively correlated with phytate reduction albeit less than for minerals. It is not possible to accurately predict the influence of sprouting on nutrient bioavailability because so few studies have been conducted. Further research is required to determine whether the commercial production of sprouted cereals and legumes can increase the nutritional value and health benefits of commercial end products.
Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination. The effect of germination time on nutritional, functional, and microstructural properties of chickpea flour was evaluated. The soaking temperature was selected as 30°C depending on the germination percentage, vigor value, and mean germination time. Physico‐chemical composition, antioxidant activity, ascorbic acid, total phenolic, and total flavonoid were investigated over 4 days of germination. It was found that protein content increased on dry matter basis, whereas carbohydrate and fat content decreased during germination. Ascorbic acid content was found to increase to about 3.52 times. Antioxidant activity increased from 24.14% to 58.50% after 4 days of germination. Water absorption capacity was found to decrease, whereas oil absorption capacity increased. XRD pattern depicted a decrease in crystallinity due to the degradation of amylopectin and increased amylose content. SEM was used to study the microstructural changes with increase in germination time. DSC studies were also carried out to study the effect of germination on thermal properties of chickpea flour. This research work gives an outline of the available literature on the mechanism of hydration and germination process with the associated chemical and biochemical changes in the bioactive components along with the special emphasis on the health benefits. The present work is an effort toward the development of chickpea‐based meal‐replacement beverages.
This study investigated the content of deoxynivalenol (DON), sugars, proteins, phenolics, amino acids, the antioxidant capacity and antioxidant enzymes activities of Fusarium naturally contaminated wheat (FCW) during soaking and germination. Results showed that the concentration of DON in FCW was less than 100 μg/kg after soaking and 4 days of germination. Total sugar and protein contents did not change, significantly. However, free amino acids content increased in wheat sprouts. Meanwhile, the content of reducing sugar decreased on day 1 of germination but increased thereafter. Bound phenolics content decreased by 82.57% after soaking. A significant increase of free phenolics content was found only on the third day of germination. The change of ABTS radical scavenging capacity was consistent with that of total phenolics content, and DPPH radical scavenging capacity increased constantly during germination. Interestingly, superoxide dismutase (SOD) activity decreased significantly in 1-day-germinated sprout. The activities of peroxidase (POD), ascorbate peroxidase (APX) and Catalase (CAT) enhanced by 1.18, 1.9 and 3.31 times, respectively, after 4-day germination. In conclusion, soaking had a negative impact on nutritional quality and phenolics content of Fusarium contaminated wheat and germination can enhance its antioxidant capacity by increasing phenolics content and regulating the activities of antioxidant enzymes.
BACKGROUND
Canola meal has limited utilization in feed and food applications because of the presence of antinutritional factors and a high fiber content. Thus, the present study used 3-day canola seed sprouting followed by hull removal to improve the nutritional quality of canola as a feed and food ingredient to further enhance and diversify the canola market.
RESULTS
Seed sprouting and the hull removal process resulted in 63.2% sprouts, 29.3% mix fractions (MF) (hulls, ungerminated seed, and delayed sprouts) and 8.1% mass loss during sprouting. Fresh sprouts and MF were dried, ground and defatted to compare the obtained meals and oils with their counterparts of raw seed. Defatted sprouts (DFSP) resulted in a 46.2% reduction in crude fiber, a 34.3% reduction in acid detergent fiber and a 43.4% reduction in neutral detergent fiber compared to defatted raw seed (DFSE). DFSP provided a 10.1% higher protein content and a 5.9% increase in total amino acid content with higher essential amino acids compared to DFSE. Total carbohydrate was lowered by 5.5%, phytic acid content was lowered by 25.9%, and ash content was lowered by 5.5% in DFSP, whereas total glucosinolate content was higher in DFSP (13.1 μmol g−1) than in DFSE (8.8 μmol g−1). Sprouts and MF showed an oil content of 38.4% and 9.6%, respectively, compared to raw seed (34.5%).
CONCLUSION
Sprouting and hull removal of canola seed can potentially provide nutritive meal for food and feed applications.
The growing consumer’s demand toward natural, healthier, and sustainable food products drive-up the manufactures and food industry attention in searching for innovative technology strategies able to obtain new food products with advantageous and desirable proprieties than starting material. Among these, fermentation and germination processes represent simple and promising technology strategies for enhancing the nutritional qualities and bio-functional properties of processed food products, including cereal grains representing worldwide the main sources for human nutrition. During fermentation as well germination, several biochemical, physical, and metabolic changes occur making nutrients and phytochemicals free and accessible through decreased antinutritional factors levels (i.e., tannins, trypsin, and chymotrypsin inhibitors) and increased nutrients digestibility and availability (i.e., free sugars, amino acids or small peptides, phytochemicals, vitamins, and mineral compounds), providing higher nutritional and sensorial values, as well as improved functional bioactivities than not processed products. This chapter dealt with the effects of fermentation and germination biotechnology processes on the nutritional qualities and functional properties of postprocessing cereal grains with particular attention to their antioxidant and antiinflammatory potential.
The influence of germination period (24–96h) on nutritional composition, antinutrients, free and bound polyphenols and muffin-making properties of Tartary buckwheat (TBW) flour was evaluated. The antioxidant activity of flour increased after germination for 72h due to more accumulation of free flavonoids and phenolic acids. Although free rutin was the main polyphenol, but the highest increment after germination was observed in kaempferol, catechins, vitexin and p-coumaric acid. TBW germination for 48–72h caused an increase in essential amino acids (lysine, leucine and phenylalanine) and GABA content of flour. Flour functionality in terms of water absorption and foaming capacity improved upon germination for 48h, though foaming stability declined upon germination. The incorporation of 24h–48h germinated TBW flour to rice-based batter decreased storage (G′) and viscous (G″) moduli; however, G′ and G″ increased with increased incorporation of TBW flour and these batters yielded muffins with the highest specific volume. Whereas, prolonged germination (96h) yielded exceptionally high G′ and G″ leading to a highly thick sticky batter that yielded muffins of lower specific volumes and higher firmness. The glycemic index of muffins incorporated with germinated (24–48h) TBW flour was lower than those made using ungerminated TBW. Prolonged germination for 96h increased the glycemic index of TBW incorporated muffins.
Consumers worldwide are increasingly interested in the authenticity and naturalness of products. At the same time, the food, agricultural and forest industries generate large quantities of sidestreams that are not effectively utilized. However, these raw materials are rich and inexpensive sources of bioactive compounds such as polyphenols. The exploitation of these raw materials increases income for producers and processors, while reducing transportation and waste management costs. Many Northern sidestreams and other underutilized raw materials are good sources of polyphenols. These include berry, apple, vegetable, softwood, and rapeseed sidestreams, as well as underutilized algae species. Berry sidestreams are especially good sources of various phenolic compounds.
This chapter presents the properties of these raw materials, providing an overview of the techniques for refining these materials into functional polyphenol-rich ingredients. The focus is on economically and environmentally sound technologies suitable for the pre-treatment of the raw materials, the modification and recovery of the polyphenols, as well as the formulation and stabilization of the ingredients. For example, sprouting, fermentation, and enzyme technologies, as well as various traditional and novel extraction methods are discussed. Regarding the extraction technologies, this chapter focuses on safe and green technologies that do not use organic solvents. In addition, formulation and stabilization that aim to protect isolated polyphenols during storage and extend shelflife are reviewed. The formulated polyphenol-rich ingredients produced from underutilized renewable resources could be used as sustainable, active ingredients––for example, in food and nutraceutical industries.
Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains. Sprouting grains has multifold applications including nutraceutical, functional foods, pharmaceutical, and cosmetic industries. During sprouting, a shift of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on the health and on the nutritional content of the foodstuffs.
Germinated brown rice (GBR) is a gluten‐free food raw material. Its tissue structure, physicochemical properties, and functional properties depend on the germination time. In this study, rapid viscosity analyses, differential scanning calorimetry, and X‐ray diffraction et al were used to analyze the structural, physicochemical, and functional changes in brown rice (BR) during germination. Gamma‐aminobutyric acid (GABA), total phenolic compound, glutathione (GSH), and amino acid contents increased during germination. GBR exhibited the highest GSH (22.70 mg/100 g) and amino acid (8.02 mg/100 g) contents at 24 h and the highest GABA content (253.35 mg/100 g) at 36 h. Furthermore, BR germinated for 36 h showed greater enthalpy (ΔH) than ungerminated BR. Although GBR showed less crystallinity than ungerminated BR, germination did not change the crystalline structure type of starch (A‐type). These results informs choices of the appropriate applications of GBR to promote its utilization in the food industry.
Background and objectives
Sprouted grain products meet consumer demands for foods with clean label ingredient statements and plant‐based origins. The purpose of this study was to optimize oat cultivar, sprouting time and temperature, and preservation technique to produce a sprouted oat powder ingredient that could be stored and later added to oat flour to produce a sweetened paste for use in creating cereal bars and other products.
Findings
During sprouting at 16°C, Paul cv., GMI 423 cv., Souris cv. and Horsepower cv. oats had higher alpha‐amylase activity than the other 10 cultivars evaluated. During 4‐week ambient storage, Paul decreased in alpha‐amylase activity for both oven‐dried and freeze‐dried samples, whereas Horsepower remained constant, with freeze‐drying being the superior preservation method. Optimal temperature for sugar production in a slurry of sprouted Horsepower oats, oat flour, and water heated for up to 6 hr was 55°C.
Conclusions
Horsepower cv. oats, sprouted for 120 hr at 24°C, can be freeze‐dried and stored up to 4 weeks without a decrease in alpha‐amylase activity. Subsequent addition of this enhanced amylase powder to oat flour increased sugar production.
Significance and novelty
Oat products containing sprouted oat powder have the market advantage of a simpler ingredient list, being sweetened with sugars hydrolyzed from oat starch using endogenous oat enzymes. The potential for using endogenous enzymes in oats to produce a clean label oat sweetener has not been reported in the literature.
The objective was to produce breakfast flakes by extrusion using whole meal from sprouted wheat to increase mineral bio-accessibility and provide intrinsic sweetness without compromising their textural properties. Resting the ingredient mixture containing whole meal from (sprouted) wheat at 50 °C and pH 3.8 for 1 h prior to flake production allowed in situ endogenous phytase action. This resulted in end-products that had higher bio-accessibilities of Fe (29-38%) and of Zn (17-32%) than corresponding values for control flakes (8% and 8%, respectively). Further, the sweetness of breakfast flakes can be enhanced as sprouted grains are a source of intrinsic saccharides released by starch degrading enzymes. Substituting control wheat by sprouted wheat in the breakfast flake recipe led to darker flakes with increased density corrected hardness. The latter was due to lower bulk densities and higher starch crystallinity than observed for control flakes. Nevertheless, the flakes still had 70-80% of their initial hardness after soaking for 30 s in semi-skimmed milk. The here developed wheat flakes meet the growing consumer interest in healthy and tasty foods. Further, the presented technology lowers the need for extrinsic micronutrient fortification by making full use of the nutritional potential of wheat grains.
To test the feasibility of dry milling oats (Avena sativa L.) to concentrate antioxidant activity and phenolic antioxidants, groats were pearled for 5 to 180 s. These treatments removed <1 to 15% of the weight. The material obtained from short pearling times was mostly bran. Longer pearling times increased the amount of starchy endosperm in the pearlings. Antioxidant activity of 80% ethanol extracts, measured by β-carotene bleaching and by reduction of the free radical, 2,2-diphenyl-1-picrylhydrazyl, was highest in the short-pearling-time fractions and decreased as more endosperm tissue was included. Likewise, there was a decreasing concentration of total phenolics, determined colorimetrically, and of several simple phenolic acids, determined by high performance liquid chromatography, as more material was pearled from the groats. In contrast, concentrations of avenanthramides were not correlated with pearling time, indicating that they were more uniformly distributed in the groats.
Cereal Chem. 72(6):533-538 Malting properties were investigated for 16 sorghums using a germi- diastatic power (SDU) was positively correlated to cx-amylase activity in nator method and for six sorghums using a jar method. Density of cultivars with SDU values >30. P-Amylase activity was low, ranging caryopses decreased for all sorghums after malting. Dry matter losses from 11 to 41 U/g. The jar malting method yielded malts with lower dry ranged from 8 to 19%. a-Amylase activity determined by colorimetric matter losses and low levels of a-amylase and P-amylase activity, except assay ranged from 25 to 183 U/g, with two cultivars having activity for one cultivar. To obtain the highest levels of enzyme activity with the levels similar to that of a commercial barley malt. Reduction in pasting lowest dry matter losses, malting conditions need to be controlled and viscosity was significantly correlated with a-amylase activity. Sorghum optimized. Malts are cereals that have been steeped, germinated, and kilned under controlled conditions. Barley is traditionally the cereal chosen for malting. However, barley cultivation in tropical areas has not been successful. Thus, the production of beer (opaque and lager) and malted foods requires the importation of barley malt from temperate regions or the utilization of tropical cereals for germination and malting. Malting properties of tropi- cal cereals have been investigated (Novellie 1962, Skinner 1976, Taylor and Boyd 1986, Aisien 1988, Aniche and Palmer 1990, Illori et al 1991, Dufour and Melotte 1992). Sorghum has been malted for centuries and is used for the production of baby food and traditional alcoholic and nonalcoholic beverages. Both ac- and P-amylases are needed to hydrolyze starch and produce fer- mentable sugars in these processes. However, improvements and standardization of malting procedures and of malt evaluation techniques need to be made. Sorghum is commercially processed by pneumatic and floor malting methods in southern Africa. Malting conditions (moisture, temperature, time) are better controlled during pneumatic malting; the malt obtained is more uniform and better quality than that obtained from floor malting. The objectives of this study were: 1) to determine malting properties of diverse sorghum cultivars; 2) to compare enzymatic and viscometric methods of malt evaluation; and 3) to compare two laboratory malting procedures.
Cereal Chem. 78(6):715-720 Germination can be used to improve the texture and flavor of cereals. However, germination generally causes breakdown of β-glucans, which is undesirable with respect to the functional properties of β-glucan. Our aim was to assess possibilities of germinating oat without substantial loss of high molecular weight β-glucan. Two cultivars, hulled Veli and hull-less (naked) Lisbeth were germinated at 5, 15, and 25°C and dried by lyophilization or oven drying. Elevated germination temperatures led to an increase in Fusarium, aerobic heterotrophic bacteria, Pseudomonas spp., lactic acid bacteria, enterobacteria, and aerobic spore-forming bacteria. Therefore, the germination temperature should be kept low to avoid ex-cessive growth of microbes. Of the samples germinated at 15°C, only one contained low amounts of the Fusarium toxin deoxynivalenol (52 µg/kg). Germination led to the breakdown of β-glucans, but the decrease in the molecular weight of β-glucan was initially very slow. A short germination schedule (72 hr, 15°C) terminated with oven drying was developed to produce germinated oat with retained β-glucan content. Compared with the native oat, 55–60% of the β-glucan could be retained.
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable properties may be obtained in germinating grains or seeds. All this requires knowledge and know-how of the germination process and the biochemistry behind it. This paper reviews the scientific knowledge about germination/malting of oat with special emphasis on changes in grain characteristics.
A method using methanolic sulphuric acid as transmethylating reagent was developed for determining the fatty acid composition of lipids of oats. The method was optimised for reaction conditions and applied to the determination of the fatty acid composition of lipids of a number of varieties of Australian oats grown in several locations. Thirteen fatty acids were detected with oleic, linoleic and palmitic acids comprising more than 95% of the total fatty acids. Total lipid content of the oats was positively related to the proportion of stearic (r=0·32) and oleic (r=0·81) acids and negatively correlated with the proportion of palmitic (r=−0·64), linoleic (r=−0·39) and linolenic (r=−0·65) acids. Significant positive correlations were found between total lipid content and absolute content of the major fatty acids (r=0·67∼0·98), except for linolenic acid (r=0·12). Environment had significant effects on fatty acid composition, but variety was the controlling factor. The broad sense heritability estimated from individual plot ranged from 69 to 73% and that from the average of three replications and eight locations ranged from 94 to 98% for the major fatty acids. It is possible to improve fatty acid composition of oats by breeding procedures.
During the germination of Cicer arietinum L. the amounts of ethanol, lactate and malate reached their highest values at 24 hr, the concentration of ethanol being about 4 times that of lactate and twice that of malate. The activities of phosphoenolpyruvate carboxylase and malic enzyme seem to be correlated with the ability of cotyledons to fix CO2 from NaH14CO3 into malate and with the further decrease in this metabolise from 36 hr onwards.
Germination and subsequent drying of oat produced significantly different sensory profiles depending on processing parameters such as drying speed and temperature profile. The most salient sensory attributes for processed oat were roasted odor and flavor, sweet taste, intense odor, intense aftertaste, and hard, crisp, brittle texture (P < 0.05). High temperatures (>85°C) were necessary to produce these sensory attributes, and quick drying after germination resulted in higher levels of intensity of favorable sensory attributes. The total amount of volatile compounds was higher in native (ungerminated) oat than in processed oat. During germination, and particularly during the drying treatment, the profile of volatile compounds changed. The most abundant volatile compounds responsible for odor were dimethyl sulfide, hexanal, pentanal, and isobutanal. The relative amount of dimethyl sulfide increased as a function of temperature in drying, whereas hexanal, pentanal, and isobutanal disappeared during heating, as did several other small ketones, alcohols, and esters. The germinated oat dried at high temperatures (65-93°C and 65-85°C) was perceived as being roasted, sweet, and nutty. Sensory and instrumental profile analyses of selected volatile compounds using partial least squares (PLS) regression techniques showed that these sensory attributes were clearly related to dimethyl sulfides and isobutanol. A moist and earthy odor was related to cymene, limonene, and isobutanal. Phenolic compounds significantly influenced oat flavor, whereas lipids had a negligible effect.
The losses sustained in malting Kaffircorn are much higher than those in barley malting, and are greatly increased at high moisture levels. A true increase in amylase activity results from increasing the moisture content during malting; the rise in diastatic power in the later stages of malting is not therefore due to high malting losses.
Oat protein isolates were deamidated by mild acid hydrolysis. Amino acid analysis and gel filtraiton chromatography showed no significant cleavage of peptide linkages although the aggregated and oligomeric oat proteins were extensively dissociated. Deamidation led to marked improvement in solubility, emulsifying properties and water and fat binding capacities. The pH for heat-induced gelation was lowered by deamidation, and a firm, elastic gel was produced by mixing egg white with deamidated oat isolates.
The tissues of the Victoria plum tree (Prunus domestica var. Victoria) were analysed for total phenols, leuco-anthocyanins and flavanols at intervals during the growing season. At all times, the methanol extracts from the smaller leaves contained smaller amounts of phenolic constituents although the changes paralleled those in the larger leaves. The proportions of leuco-anthocyanins and flavanols to total phenols were less in the smaller leaves. The amounts of the three phenolic constituents increased rapidly until the leaves reached maximum size and then decreased. Leaves taken from the shady side of the tree contained less phenolic constituents and a lower proportion of leuco-anthocyanins. The analysis of shaded leaves suggested that the synthesis and metabolism of leuco-anthocyanins were influenced by light. Leaves from unhealthy trees contained smaller amounts of phenolic constituents and the leuco-anthocyanins were a much smaller fraction. The amount of the phenols in a plum fruit increased with its growth and the Zeuco-anthocyanins in the skin decreased when it reddened. The phenolic constituents in the woody tissues showed a much smaller variation than the leaves, and the outer bark, phloem and cambium contained more of them than the outer and inner sapwoods and the heartwood.
To reduce phytate in oat products and thereby increase mineral bioavailability, optimal conditions for phytate degradation in oats were investigated. The effects of malting and incubation on phytate reduction in oats were determined and compared with phytate degradation in wheat, rye and barley. Studies of incubation temperatures showed an optimum for phytate reduction in oats between 37–40°C which differed from that in wheat (55°C). Malting of oats for 5 days at 11°C and subsequent incubation for 17 hr at 37–40°C reduced phytate by 98%. Addition of malted rye also reduced the phytate content of oats to low levels.
Germinated wheat and barley increased significantly (P < 0.05) in % Relative Nutritive Value (RNV); the increase in % RNV was highly significant (P < 0.01) for germinated rice. The increase in available lysine was highly significant (P < 0.01) in germinated wheat, barley, oats and rice. Natural lactic acid fermentation increased the % RNV significantly (P < 0.05) for wheat, barley and rice and significantly (P < 0.01) for millet and maize. The available lysine content increased significantly (P < 0.05) in fermented oats, rice, millet, and maize but the available lysine increase was highly (P < 0.01) significant in fermented wheat. Both germination and fermentation had equivalent effects as procedures to improve the protein quality of cereals.
Methods for the quantitative analysis of anthocyanins, leuco-anthocyanins, flavanols and total phenols in plant tissue extracts are critically examined and suitable modifications of existing methods are described.
Proteins extracted from defatted oats were chemically modified by acylation (succinylation and acetylation), potassium linoleate
treatment or partial hydrolysis with trypsin. Total essential amino acid content was slightly lowered by acetylation, but
unaffected by succinylation. Gel filtration chromatography showed some dissociation of oat polypeptides by succinylation,
while trypsin hydrolysis caused considerable breakdown of the protein. Solubility and emulsifying properties were significantly
improved by all the modifications. Fat binding capacity was improved by acylation and linoleate treatment, while water hydration
capacity and foaming properties were improved by trypsin and linoleate modifications. The gelling property was improved by
acylation. When meat protein was substituted with oat protein in model wieners, there was a decrease in cook yield, cohesiveness
and firmness. However, when compared to the unmodified oat protein, succinylation led to an improvement in performance in
an emulsified meat system.
The conditions and acid strength of the phenol/sulfuric acid assay were investigated to improve agreement between absorbances
obtained from different sugars. It was found that by increasing acid strength and by cooling the tubes in water after a short
reaction time, the values obtained for several sugars, including fructose and xylose, agreed, on an equimolar value, with
that for glucose.
Oat bran protein concentrate (OBPC) was prepared from oat bran, and hydrolyzed using trypsin. Protein hydrolysates of three different degrees of hydrolysis (4.1%, 6.4% and 8.3% respectively) were obtained. SDS-PAGE analysis demonstrated that oat globulin was the major protein component in OBPC. After trypsin treatment, acidic polypeptides were partly degraded into large peptides (Mr = 29,000–33,000) and small peptides (Mr < 20,000); however, basic polypeptides were almost intact. The functional properties of the resulting products were compared with those of control OBPC. Marked changes in the protein functionality were caused by proteolysis. The solubility, water-holding capacity, emulsifying activity and foaming ability of the hydrolysates gradually increased with the increase in DH. However, the oil-holding capacity, emulsifying stability and foaming stability of the hydrolysates reduced to a certain extent.
Oats contain a range of functional ingredients; these are concentrated to a greater or lesser extent in different parts of the kernel. Dry milling of oats using roller milling offers the opportunity to produce, at a lower processing cost, fractions enriched in antioxidant activity. Oats were roller milled and the stocks separated by size using sieving; the fractions were analysed for compositional differences. A clear difference was seen between the larger particles, which were richer in bran and its associated components, and the smaller, starch-rich particles, with a natural cut-off point occurring at 420 μm. This established the feasibility of using dry milling and sieving oats to yield enriched fractions. Oats (cv. Gerald) from a variety of sources were dehulled then milled once and fractionated to yield a bran-rich fraction (>420 μm) and a starch-rich fraction (<420 μm). Polar lipid extracts were derived from these fractions and their antioxidant activity measured by chemiluminescence (CL). Bran-rich fractions had significantly higher antioxidant activity than the corresponding starch-rich fraction and appeared to have a more potent population of phenolic antioxidant compounds.
Flour extracts from three winter wheat varieties (‘Trego’, ‘Akron’ and ‘Platte’) grown at five testing locations were evaluated for their free radical scavenging abilities against the stable 2,2-diphenyl-1-picryhydrazyl radical (DPPH) and 2,2′-azino-di[3-ethylbenzthiazoline sulfonate] radical cation (ABTS+), and for Fe2+ chelating capacities and total phenolic contents. All flour samples showed significant DPPH scavenging activities and chelating capacities, and contained significant levels of phenolic compounds, but no flour contained detectable amount of ABTS+ scavengers. Both variety and growing location may have significant influence on the DPPH radical scavenging and chelating properties, as well as the phenolic contents of the flour samples. Pearson Correlation tests did not detect any significant correlation between a single antioxidant property of each wheat variety and a selected environmental factor, including total solar radiation, daily average solar radiation, or the hours exceeding 32 °C. The results from this study indicate the potential to produce a wheat flour rich in natural antioxidant for improving human nutrition by optimizing the growing conditions of a selected variety.
An investigation into factors influencing beta-amylase activity in sorghum malt confirmed that ungerminated sorghum grain exhibited essentially no beta-amylase activity. Malted sorghum had beta-amylase activity less than 25% of the level in barley malt. Neither reducing agents nor papa in affected beta-amylase activity in sorghum, indicating that the enzyme is not in a bound form, unlike in barley. Isoelectric focusing indicated that sorghum beta-amylase comprises just one major and one minor isozyme of pI approximately 4.4-4.5, unlike the many isozymes all of higher pI in barley. However, like barley, sorghum beta-amylase was more temperature-labile than its alpha-amylase. Beta-amylase activity in sorghum malt was increased by germination time, high germination moisture and over the germination temperature range investigated (24-32-degrees-C), 24-degrees-C gave the highest activity. The beta-amylase activity of sorghum malts was significantly correlated with malt diastatic power, despite the fact that alpha-amylase and not beta-amylase is the predominant diastatic enzyme in sorghum malt.
This research project examined how to treat raw oat material for oat-based food products in order to sustain or increase the levels of phenolic compounds. The focus was mainly on the avenanthramides, which are potentially health beneficial bioactive components found exclusively in oats. A proposed enzymatic decrease in avenanthramide levels when non heat-treated milled oats are steeped in water was investigated. The decrease was strongly suggested to be caused by a polyphenol oxidase. Although the avenanthramides are only found in oats, the polyphenol oxidase enzyme that acted on avenanthramides was also found to be present in wheat, barley and rye. The effects of a highly controlled steeping and germination process on levels of phenolic compounds and related enzyme activities in oats were studied. The process resulted in increased levels of avenanthramides and some unknown compounds to various extents depending on cultivar. This increase was suggested to be partly due to enzymatically catalysed de novo biosynthesis. Whether germination was the reason behind elevated levels of avenanthramides in one harvest year compared with another, in the same oat genotypes, were investigated. The differences in avenanthramide levels between the two years could not be explained by preharvest sprouting of the oat grains in the field. The content and location of tricin was studied in various oat samples. Tricin was found to be localised to oat hulls and was detected and quantified in a minority of all oat samples analysed.
The overall conclusion was that germination of oats can be a good method to sustain or increase avenanthramides and other potentially health beneficial phenolic compounds. It is important to inactivate the polyphenol oxidase present in oats and other cereal grain ingredients included in oat-based food products, since it may otherwise decrease the levels of avenanthramides in these products. Oat hulls may be a good source of tricin if high-tricin cultivars are chosen.
The storage globulin of oat seeds was separated into its acidic (α) and basic (β) polypeptides by ion-exchange chromatography in 6 m urea and further characterized by several electrophoretic techniques. Molecular weights of the α and β polypeptides were 32,500–37,500 and 22,000–24,000, respectively. The unreduced protein existed as disulfide-linked αβ species of molecular weight 53,000–58,000. Isoelectric points were approximately 5.9–7.2 (α) and 8.7–9.2 (β). Two-dimensional electrophoresis showed considerable heterogeneity within both groups of polypeptides. More complete amino acid analyses of the globulin and its polypeptides are presented along with a proposed structure of the native protein based on previous and present data. Similarities were noted between the oat globulin and the legumin (11 S) class of storage proteins in certain legumes.
Avenanthramides are phenolic antioxidants, which are present in oats. Avenanthramides A, B, and C are the major constituents of the total soluble antioxidant phenolic compounds in oats. We tested the potential antiatherogenic activity of partially purified avenanthramides from oats by examining their effects on adhesion of monocytes to human aortic endothelial cell (HAEC) monolayers, expression of adhesion molecules, and production of proinflammatory cytokines and chemokines by HAEC. The oat avenanthramides mixture was prepared and partially purified by column chromatography. This avenanthramide-enriched mixture (AEM) had no toxicity to HAEC as tested up to 40 ng/ml. The pre-incubation of HAEC with 4, 20, and 40ng/ml AEM for 24h significantly decreased adhesion of U937 monocytic cells to interleukin (IL)-1beta-stimulated HAEC in a concentration-dependent manner. Pre-incubation of HAEC with AEM at 20 and 40 microg/ml, but not at 4 microg/ml, for 24h significantly suppressed IL-1beta-stimulated expressions of intracellular adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), and E-selectin and the secretion of proinflammatory cytokines IL-6, chemokines IL-8 and monocyte chemoattractant protein (MCP)-1. These data provide evidence for the potential anti-inflammatory and antiatherogenic effects of antioxidant avenanthramides present in oats.
Rice color changes from white to amber during parboiling (soaking and steaming). Color parameters indicated that, during soaking, yellow bran pigments leached out in the water. The levels of the Maillard precursors (i.e., reducing sugars (RS) and free alpha-amino nitrogen (FAN)) depended on soaking temperature and time: leaching of RS was compensated by enzymic formation for long soaking times (>60 min), while proteolytic activity was too low to compensate for FAN leaching. Rice soaking under nitrogen, oxygen, or ambient conditions and determination of polyphenol oxidase activity allowed us to conclude that the effect of enzymic color changes on the soaked rice color was rather small. Color measurements of brown and milled mildly, intermediately, and severely parboiled rice samples showed that both brown and milled rice samples were darker and more red and yellow after parboiling and that the effect depended on the severity of parboiling conditions. Furthermore, steaming affected the rice color more and in a way opposite to that observed in soaking. The changes in RS and the loss of FAN during parboiling suggested that Maillard type reactions occur during brown rice steaming. Analyses of furosine levels confirmed Maillard browning of outer bran layers and endosperm during steaming. The level of this Maillard indicator increased with the severity of parboiling conditions in both brown and milled parboiled rice. Measurements of the levels of bran pigments indicated that bran pigments diffuse into the endosperm during parboiling and contribute to the parboiled rice color.
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