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Effect of Germination on the Chemical Composition and Nutritive Value of Amaranth Grain
Abstract
Cereal Chem. 67(6):5 19-522 Changes in chemical composition and in nutritive value during germi- in protein, crude fiber, and ash content, whereas lipid and phytic acid nation of amaranth grain were studied. One variety each of Amaranthus content decreased with respect to germination time. Reducing sugars, hypochondriacus, A. cruentus, and A. caudatus was germinated for 0, total sugars, and damaged starch increased with respect to germination 24, 48, and 72 hr. The sprouts were dried with air at 40'C for 18 hr time, whereas raffinose and stacchyose were not detected after 48 and and ground for proximate chemical analyses, total and reducing sugars, 24 hr, respectively. All vitamins increased with respect to germination damaged starch, thiamin, and riboflavin. Only A. cruentus was analyzed time, particularly riboflavin and ascorbic acid. There was an increase in for raffinose, stacchyose, ascorbic acid, phytic acid, niacin, and biotin. albumins and a decrease in globulins with little change in glutelins. The A. caudatus and A. cruentus were further subjected to protein fractionation alcohol-soluble proteins increased slightly. Germination did not change at all stages of germination. These samples were also assayed raw and protein quality of raw grain, but cooking of germinated grain did. cooked for protein quality. No changes on a dry weight basis were observed The practice of sprouting seeds has been used to improve their nutritional value (Chen et al 1975, Wang and Fields 1978). Ger- mination of the grain has important effects on the chemical com- position, nutritive value, and acceptability characteristics of products for human consumption. During seed germination, a breakdown of seed reserves, car- bohydrates, and in some cases protein (Vanderstoep 1981) takes place. Germination causes an increase in several vitamins (Chen et al 1975). Stacchyose and raffinose, which are generally assumed to be responsible for flatulence, decrease during this process (Jaya and Venkataraman 1981). After germination there is a decrease in the caloric content of the seed. Hence, the nutrient-energy ratio of some vitamins is higher than in the original seed. Amaranth grain is a good source of high-quality protein (Senft 1979). It is thus important to know amaranth protein content and its nutrient composition during germination. This study was carried out to evaluate the chemical and nutritional changes that occur during germination of amaranth grain. MATERIALS AND METHODS Three amaranth species were used: Amaranthus hypochon- driacus, variety 4EU; A. cruentus, variety 7EU; and A. caudatus variety 8 Peru. All varieties were grown at INCAP's experimental station in Guatemala in 1984. For germination, the seeds were washed and soaked in a dis- infecting solution (ethyl alcohol 70% and CaCl2 3%) for 5 min. Then they were washed thoroughly and soaked in distilled water (seed-to-water ratio of 1:5, w/v) for 5 hr at room temperature. The seeds were placed over a sterile sponge covered with a sterile paper towel to keep moisture constant, and germinated at 320C. Germination was carried out during 0, 24, 48, and 72 hr. After germination, the sprouts were dried in an air oven at 400C for 18 hr. Then they were ground to pass 40 mesh, and the following analyses were performed in all samples: moisture, crude protein, lipid, crude fiber, and ash content by AOAC methods (1984). Thiamin and riboflavin were determined by the AOAC fluoro- metric method (1984), total soluble sugars by the phenol-sulfuric method (Southgate 1976), reducing sugars by the method described by Southgate (1976), and damaged starch by the method suggested by Farrand (1964). A. cruentus and A. caudatus were also analyzed for ascorbic acid content using 2,6-dichlorophenol- indophenol (Osborne and Boogt 1978), for niacin and biotin
... The stastistical analysis showed that the changes in crude protein were not change significantly (p>0.05). Bressani and Colmenares, (1990), reported that the crude protein content in ungerminated amaranth grain was 15.4%. After 5 hours of steeping the crude protein content increased to 16.6%. ...
... The statstical analysis showed that crude fiber of amaranth has no significant difference (P>0.05) during germination. (Bressani and Colmenares, 1990) reported that the crude fiber content of Amaranth crutenus is 2.2% and there was no significant changes (P>0.05) in crude fiber content of amaranth grain with change in germination time. ...
... The ash content of amaranth cruentus was reported as 3.2% on dry weight basis (Berghofer and Schoenlechner, 2009;Souci, et al.,2000). (Bressani and Colmenares, 1990) has reported that ash content of ungerminated amaranth grain is 30% and the value do not change with respect to germination time. ...
Effects on proximate composition of amaranth during germination were studied. Amaranth grains were geminated during 48 hours at ambient condition was subjected to proximate analysis. Germination of amaranth for 48 hours had a significant effect on nutritional factors. On proximate composition, protein content and carbohydrate content were found to be increased from 18.13 to 20.53% and 54.2 to 55.5% respectively but not increased significantly whereas Similarly crude fat, crude fiber & total ash significantly decreased from 9.66 to 7.07%, 4.01 to 3.96%, and 54.5 to 55.5% respectively on dry basis.
... The stastistical analysis showed that the changes in crude protein were not change significantly (p>0.05). Bressani and Colmenares, (1990), reported that the crude protein content in ungerminated amaranth grain was 15.4%. After 5 hours of steeping the crude protein content increased to 16.6%. ...
... The statstical analysis showed that crude fiber of amaranth has no significant difference (P>0.05) during germination. (Bressani and Colmenares, 1990) reported that the crude fiber content of Amaranth crutenus is 2.2% and there was no significant changes (P>0.05) in crude fiber content of amaranth grain with change in germination time. ...
... The ash content of amaranth cruentus was reported as 3.2% on dry weight basis (Berghofer and Schoenlechner, 2009;Souci, et al.,2000). (Bressani and Colmenares, 1990) has reported that ash content of ungerminated amaranth grain is 30% and the value do not change with respect to germination time. ...
Effects on proximate composition of amaranth during germination were studied. Amaranth grains were geminated during 48 hours at ambient condition was subjected to proximate analysis. Germination of amaranth for 48 hours had a significant effect on nutritional factors. On proximate composition, protein content and carbohydrate content were found to be increased from 18.13 to 20.53% and 54.2 to 55.5% respectively but not increased significantly whereas Similarly crude fat, crude fiber & total ash significantly decreased from 9.66 to 7.07%, 4.01 to 3.96%, and 54.5 to 55.5% respectively on dry basis.
... In addition, during milling, these starch granules are more susceptible to damage. [37,73,74] Furthermore, the amylose/amylopectin ratio increased in quinoa and amaranth sprouted for 24 and 48 h, respectively, which could be attributed to the hydrolysis of amylopectin and the release of linear chains of glucans. [31] However, a decrease in the apparent content of amylose was also described in A. caudatus L. [40] Respect to protein digestibility, in quinoa varieties, an improvement up to 25% was informed. ...
... Besides, there were differences in the effect of sprouting among the different species, which was probably due to differences in the metabolic activity of each one. [42,74] In Lupinus angustifolius L. var. Zapaton, after 6 days of germination, vitamin C and E increased. ...
... [27,29] Table 3 shows that phytic acid content decreased in all cases (quinoa, amaranth, and lupine), and even in some varieties of amaranth, this antinutrient was not detected. [74,115] In addition, sprouting showed to be more effective than cooking and expansion to reduce the content of phytic acid in A. caudatus. [112] Tannins are polyphenols that can complex proteins reducing their digestibility and modify organoleptic perception imparting astringency and bitterness to foods. ...
The Andean grains such as quinoa (Chenopodium quinoa), kiwicha (Amaranthus caudatus), kañiwa (Chenopodium pallidicaule), and tarwi (Lupinus mutabilis) are known for their exceptional nutritional properties. However, germination appears as an economical option to modify and even improve the nutritional qualities of grains. This work presents a literature review about the impact of germination on the content of nutrients, bioactive compounds, and antinutrients of Andean grains and their homologues. In addition, the use of sprouted Andean grains to develop cereal-based healthy products is described. Thus, this work provides an updated reference framework of this growing area of study.
... Studies indicate that amaranth is rich in important nutrients, but it also contains high phytate levels which affect the absorption of protein, iron, zinc and other nutrients. Even though the grain has high phytate level, studies suggest that home-made processing such as soaking of grains and germinating can decrease the phytic acid [5,14]. This study's findings showed the various ways soaking and germinating can decrease the phytate level; however, soaking under water with added lemon juice or salt were the most effective at lowering phytate [15]. ...
... Amaranth grain is rich in both macro and micro nutrients [5]. Amaranth grain is a good source of iron, calcium and zinc and other micro and macro nutrients including lysine which is unusual to find in plant source protein [5,14]. The protein, fat, crude fibre, and ash content significantly increased when the proportion of amaranth increased in the porridge made from maize, chickpea, and amaranth flour. ...
... The tastes of all the porridges with added chickpeas (samples II-V) were rated slightly lower than the Control, which contained no chickpea. A separate study found that mothers in SNNPR did not use pulse crops in complementary foods even if the pulses were regularly used at the household [14]. A limitation of this study is that did not add amaranth without chickpea. ...
Malnutrition is the cause of the majority of deaths in children under five years old in Ethiopia. Micronutrient deficiencies such as iron, zinc and calcium, often seen in malnourished children, are major public health problems throughout Ethiopia. These deficiencies have negative consequences on the cognitive and physical development of children, and on work productivity of adults. There is, therefore, a need for sustainable methods to address iron inadequacy in complementary feeding. Animal products are a good source of iron, zinc and calcium, but due to their high costs, their consumption by most children in Ethiopia has declined. The grain amaranth grows wild in areas of Ethiopia but is considered a weed. This study, conducted in rural Ethiopia, was initiated to prepare nutrient-rich complementary food using recipes that substituted the usual maize gruel with porridge made from amaranth and chickpea flours. Using a laboratory based experimental study design, four porridges suitable for complementary feeding, with different proportions of amaranth grains, maize and chickpeas were formulated in triplicate and analyzed in triplicate for minerals including iron, and phytate levels. Mother-child pairs were recruited for acceptability testing, at the community level. Results showed adding amaranth improved the content of iron and other nutrients as compared to control porridge (100% maize) and decreased phytate levels. The lowest phytate to iron ratio (0.24) was observed in the 70% amaranth and 30% chickpea blend, and the lowest viscosity measure was also observed in this same formulation. Soaking amaranth seeds in warm (50oC) water then germinating in lemon juice-containing water at 32oC for 72 hours resulted in the lowest phytate levels. In sensory testing, all of the formulated porridges with different proportions of amaranth flour were acceptable to mothers and their children, although the red color was disliked by mothers and their children. Flavor preference was not altered; however, overall acceptability was reduced with increasing amounts of amaranth. The study indicated that a processed 70% amaranth and 30% chickpea product can be used to produce low-cost, nutrient-rich complementary food with moderate acceptability. Increased nutritional awareness, production and consumption of grain amaranth products may be the way to address mineral deficiencies including iron, in the study area.
... Phytic acid content ranges from 2.9 to 7.9 g/kg and 10.5-13.5 g/kg in amaranth and, quinoa, respectively (Ruiz et al., 1990;Kozioł, 1992). According to Kozioł (1992), phytic acid ranged from 10.5 to 13.5 mg/g among five different cultivars of quinoa. ...
... Phytic acid 35-38 g/kg in buckwheat seeds 10.5-13.5 g/ kg in quinoa seeds 2.9-7.9 g/kg in amaranth seeds Steadman et al. (2001) (Ruiz et al., 1990;Kozioł, 1992) (Ruiz et al., 1990;Kozioł, 1992) Kunyanga et al. (2011) sprouting. These can act as a substrate for the growth of probiotic microorganisms especially Lactobacillus strains and help in the formation of short-chain fatty acids by their prebiotic activities. ...
... Phytic acid 35-38 g/kg in buckwheat seeds 10.5-13.5 g/ kg in quinoa seeds 2.9-7.9 g/kg in amaranth seeds Steadman et al. (2001) (Ruiz et al., 1990;Kozioł, 1992) (Ruiz et al., 1990;Kozioł, 1992) Kunyanga et al. (2011) sprouting. These can act as a substrate for the growth of probiotic microorganisms especially Lactobacillus strains and help in the formation of short-chain fatty acids by their prebiotic activities. ...
Consumers are becoming more conscious to adopt a healthy lifestyle and demand highly nutritious foods. Pseudocereals have exceptional nutritional as well as a phytochemical profile with good quality proteins. Due to the lack of gluten, these grains can be incorporated in the diet of people suffering from celiac disease. Celiac disease is a chronic autoimmune disorder affecting the small intestine of people with genetic susceptibility to gluten-containing cereals. Recent studies have concluded that dietary fibers, vitamins, minerals, phenolics, and other bioactives existing in pseudocereals have the potential to combat chronic ailments such as cancer, diabetes, hypertension, and cardiovascular diseases. Due to the presence of bioactives in pseudocereals, these have wide potential to be incorporated in various processed functional foods. Therefore, the commercialization of pseudocereals incorporated functional foods would be helpful not only to celiac patients but also for individuals suffering from numerous lifestyle diseases. Several studies have reported that there is an increasing interest in research and development activities to explore these neglected crops. There is an urgent need to develop a multidisciplinary approach that involves many stakeholders to review and accelerate the domestication of these crops. This review aims at the exploration of nutritional quality, bioactive potential, processing aspects, and health benefits of these underutilized but nutritious grains.
... Generally, 25% of lipids in grain seeds can be hydrolyzed in order to promote respiratory activity and meet energy requirement during germination process (Bewley et al., 2013). The reduction of lipid content was also observed in a study by Park and Morita (2004), who found a slight decrease of 2% in quinoa grown in Peru, and in a study by Colmenares De Ruiz and Bressani (1990), who observed a 3.2% decrease in kiwicha grown in Peru. Both studies utilized samples germinated for 72 h. ...
... For kiwicha seeds, the effect of germination on ash content was not clear; however, the kilned samples contained 2.5 g/100g dw of ashes, which was 1.5 times lower than the content in raw seeds. In studies in kiwicha germinated for 48 h (Gamel et al., 2006) or 72 h (Colmenares De Ruiz and Bressani, 1990), no significant changes were observed in the total ash content. Bewley et al. (2013) suggest that the loss of mineral content can be due to lixiviation in water during soaking and due to utilization of minerals as coenzymes for carbohydrate and protein catalysis during germination, leading into their relocation to the radicles that are later removed in the deculming during kilning. ...
... In our study, there were no significant differences in the crude fiber content in the grains. Similar results were reported by Colmenares De Ruiz and Bressani (1990) in kiwicha germinated for 72 h. ...
Quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) are nutritious pseudocereals that originate from the Andean region. The aim of this research was to study the effect of germination and the subsequent kilning on the phenolic compounds and proximate composition in selected Peruvian varieties of quinoa (“Chullpi”) and kiwicha (“Oscar Blanco”). The germination process was carried out for 24, 48 and 72 h at 22 °C, and the kilning was performed with samples germinated for 72 h by drying the seeds at 90 °C for 5 min. Both processes increased the protein content of the samples. However, lipid content was reduced during germination. On the other hand, germination and kilning clearly increased the concentration of total phenolic compounds in both quinoa and kiwicha. Germination for 72 h either with or without kilning process resulted in a significant (p < 0.05) increase in the total content of phenolics compared to untreated materials, which was especially due to coumaric acid and a kaempferol tri-glycoside in quinoa and caffeoylquinic acid in kiwicha. Based on the results, germination and kilning may improve the nutritional quality of the Andean grains, encouraging the usage of the processed grains as ingredients in functional products for people with special gluten-free or vegetarian diets.
... Grain amaranth has higher protein (12 to 18%) than cereal grains and has a significantly higher lysine content, which makes it particularly attractive for use as a blending food to increase the biological value of processed foods [31]. Furthermore, the presence of high levels of unsaturated fatty acids (oleic and linoleic) plus the high protein content makes it a nutritionally balanced grain. ...
... The product had good amount of tocopherol that is important for infant growth and development. Niacin concentration was similar to 0.9 mg/100g sample, as reported for A. cruentus by other researchers [31,32,33], while thiamine, riboflavin and pyridoxine were higher and ascorbic acid was lower. Niacin is important for proper blood circulation and the healthy functioning of the nervous system. ...
The objective of this study was to determine the nutritional and functional properties of Amaranthus cruentus grain grown in Kenya for preparation of a ready-to-eat product that can be recommended as infant complementary food. Amaranth grains were subjected to steeping and steam pre-gelatinization to produce a ready-to-eat nutritious product with improved solubility during reconstitution. The effect of processing on the functional and nutritional properties of amaranth grain was analyzed. Two blends were prepared from raw and processed amaranth grains. Standard procedures of Association of Official Analytical Chemists (AOAC) were used to determine the proximate chemical composition. High Performance Liquid Chromatography (HPLC) was used quantify amino acid, water soluble vitamins, αtocopherols and phytates, while Atomic Absorption Flame Emission spectrophotometry was used to determine the mineral element composition. Fatty acid composition was determined using Gas Liquid Chromatography (GLC). Tannin composition was determined using vanillin hydrochloric acid method. The overall results indicated that processing amaranth grain did not significantly affect its nutritional and physicochemical properties. Amaranth grain product was rich in protein with 0.5 g/10g of lysine, a limiting amino acid in cereals, and methionine, a limiting amino acid in pulses. The product had good amount 44.4 mg/100g of αtocopherols important for infant development. The product was also rich in oleic acid (36.3%) and linoleic acid (35.9%) with some amounts of linolenic acid (3.4%) that are important for infant growth. It also had good amounts of minerals of importance such as potassium (324.4 mg/100g), phosphorous (322.8 mg/100g), calcium 189.1 (mg/100g), magnesium (219.5 mg/100g), iron (13.0 mg/100g) and zinc (4.8mg/100g). Considering amaranth grain product fed to infant three times a day, at a reconstitution of 15% product, the levels of magnesium, manganese and tocopherols were far above the recommended intakes, while protein, phosphorous, iron, zinc, riboflavin and niacin were above the average requirements. Therefore, reconstituting the product with milk would enrich the deficient nutrients, especially for iron and zinc which are crucial nutrients for infants. The processing method is a practical approach aimed at combating the problem of malnutrition among infants and young children in Kenya and other developing countries. The product developed in this study would also be appropriate for use in geriatrics care and also in immuno-compromised individuals. The technique in this study can be easily adopted at both household and village levels to produce high protein-energy weaning food to help enhance the nutritional status of Kenyans.
... During seed germination, the breakdown of seed reserves, carbohydrates and proteins takes place. Germination causes increase in several vitamins (Ruiz and Bressani, 1990). ...
... This may be due to starch degradation presumably occurs among the initial action of α amylase to produce the simple sugars from starch. During seed germination, the breakdown of seed reserves, carbohydrates and proteins takes place (Ruiz and Bressani 1990). The action of invertase is the other hydrolysis probably assisted to produce reducing sugars such as glucose and fructose from sucrose according to Traore et al. (2004). ...
... Amaranth has been extensively studied and a voluminous literature exist, particularly on the nutritional qualities, crop breeding and production and processing methods, development and commercialisation of new amaranth products. This includes many studies on the impact of the processing treatments like germination (Afify et al., 2012;Chauhan and Singh, 2013;Colmenares de Ruiz and Bressani, 1990;Perales-Sanchez, 2014), cooking (Afify et al., 2012;Amare et al., 2016) and fermentation (Afify et al., 2012;Amare et al., 2016) on nutritional quality characteristics of amaranth grain, but only few systematic studies have been carried out to assess the impact of processing treatments, particularly germination, fermentation and autoclaving on the functional, thermal and pasting properties of amaranth flour. Effect of extrusion cooking on the physicochemical and other functional properties of amaranth flour has been studied and higher water absorption, water retention and lower final viscosity have been reported for the extruded amaranth flour (Choi et al., 2004;Mendoza and Bressani, 1987;Menegassi et al., 2011). ...
... The germination of seeds was done using the method explained by Colmenares de Ruiz and Bressani (1990). The amaranth seeds were soaked at ambient temperature in distilled water (1:5, w/v) for 12 h and kept at 28 °C for 48 h for germination. ...
The effect of cooking, germination, and fermentation on the proximate composition, physicochemical, thermal, pasting and microstructural properties of amaranth flour was investigated. The data revealed that protein and amylose content of native and processed amaranth flours ranged from 14.86 to 16.19% and 2.34 to 7.05% respectively. The protein content increased significantly (P≤0.05) after germination and fermentation. However, a significant (P≤0.05) decrease in amylose content was observed after various processing treatments. Processing treatments (cooking, germination, and fermentation) significantly (P≤0.05) reduced the tannin and phytate content and significantly (P≤0.05) increased the total phenol content. Also, given processing treatments had varied effect on water absorption capacity, oil absorption capacity, swelling power and solubility, thermal properties and pasting properties. Shape and size of granules were determined by scanning electron microscopy and size of granules ranged from 0.5 to 1μm. The cooked amaranth showed the lowest value whereas fermented amaranth showed the highest value for peak viscosity, hot paste viscosity and cold paste viscosity.
... Germination exhibited significant increase in albumin and prolamins protein fraction and decrease in globulins. De- Ruiz and Bressani (1990) reported globulin breakdown products during germination converted to nitrogen part calculated for albumin determination. The variation in the protein fractions observed was the consequence of change in molecular mass of the different proteins. ...
... The changes in protein conformation and complexation of proteins due to heat modified its solubility (Andualem and Gessesse 2013). Similar trend was reported by De- Ruiz and Bressani (1990), Afify et al. (2012), and Gulewicz et al. (2008). Abusin et al. ...
... Germination exhibited significant increase in albumin and prolamins protein fraction and decrease in globulins. De- Ruiz and Bressani (1990) reported globulin breakdown products during germination converted to nitrogen part calculated for albumin determination. The variation in the protein fractions observed was the consequence of change in molecular mass of the different proteins. ...
... The changes in protein conformation and complexation of proteins due to heat modified its solubility (Andualem and Gessesse 2013). Similar trend was reported by De- Ruiz and Bressani (1990), Afify et al. (2012), and Gulewicz et al. (2008). Abusin et al. ...
... In contrast, free carbohydrates increased after germination compared to their raw counterparts. Our research findings closely align with those of Colmenares De Ruiz and Bressani (1990), who reported a decline in NFE (i.e., storage carbohydrates) and an increase in free carbohydrates (i.e., total soluble and reducing sugars) in amaranth grain after 72 h of germination. Similarly, Mubarak (2005) observed a decrease in NFE in mung beans and chickpeas after 120 h of germination. ...
The present research aimed to evaluate the impact of cereal germination time on the nutritional and antioxidant profiles of selected cereals. Cereal germination is associated with significant biochemical and dietary changes that can enhance nutritional status and human health. Most previous studies utilized a germination time of 96 h. This study explored the effects of a 120-h germination time on the nutritional and antioxidant profiles of selected cereals. Germination of selected cereals, such as Triticum aestivum (wheat), Avena sativa (oat), Panicum miliaceum (millet), and Hordeum vulgare (barley), was conducted for 120 h, followed by analyses to examine the impact of prolonged germination duration on proximate composition (fat, ash, moisture, crude protein, and crude fiber contents, nitrogen-free extract or NFE percentage, and free carbohydrates), mineral content (Fe, Zn, Cd, and Pd), total phenolic compounds (TPCs), and the antioxidant potential of the selected cereals. Results revealed that the moisture, fat, total carbohydrate, protein, crude fiber contents, TPCs, and antioxidant potential of germinated cereals significantly (P < 0.05) improved with an increased germination time of up to 120 h. Nonetheless, extending the germination time significantly (P < 0.05) reduced mineral and ash contents in all cereal samples, possibly due to changes that occur during the germination process. Prolonging the germination time enhanced the nutritional and health benefits of wheat, oats, barley, and millet while boosting their moisture, fat, total carbohydrate, protein, crude fiber contents, TPCs, and antioxidant capacity. This method could also be applied to other cereals to explore their potential positive outcomes.
Germination process and effect of germination time on nutritional and antioxidant potential of some selected cereals
... It is evidenced that boiling [54], popping and toasting [56] decrease iron, whereas soaking, germination [57], and fermentation [56] increase iron contents of amaranth. Moreover, germination decreases the concentration of phytic acid from amaranth [58]. On the contrary to the high content of iron, the presence of antinutrients like phytate could be the reason for the insignificant effect of amaranth-based food, as only two studies took measures of reducing phytate and supporting the micronutrient bioavailability [29,32]. ...
Objective
Amaranth, a nutritious iron source, is known for treating anemia in young children and lactating mothers, but its effectiveness in reducing hemoglobin concentration needs further investigation. Therefore, this study aimed to summarize the effectiveness of amaranth-based food interventions in improving hemoglobin concentration.
Method
A randomized controlled trial and quasi-experimental study conducted since 2000 were searched in databases like PubMed, Scopus, Embase, Cochrane, AJOL, and Web of Science using prespecified keywords. Excel and Stata 17 were used for data extraction and analysis. Methodological quality was assessed using the JBI systematic review critical appraisal tool. Meta-analysis was done to estimate the overall intervention effect.
Result
Ten studies were included from 1,032 articles (n = 1,225). The standardized mean hemoglobin concentration difference between groups was positive, with an overall effect of 0.08 (95%CI: −0.11, 0.26; p = 0.433), where I ² is 57.1%.
Conclusion
The studies’ interventions showed positive effects on hemoglobin concentration, but their effectiveness was not statistically significant. This suggests the need for research on the impact of different cooking methods on iron bioavailability, phytic iron ratio, and intervention effects across different populations.
Systematic Review Registration
Identifier PROSPERO CRD42023476402.
... Lorenz ve Wright (1984) fitatın amarant tohumu çekirdeğinde bulunduğundan kabuğunun soyulmasının fitat miktarını azaltmadığını fakat kabuğun soyulması ile tanen miktarının %80 azaldığını göstermiĢlerdir. Colmenares de Ruiz ve Bressani (1990) A. caudatus ve A. ...
Amaranth is an alternative pseudo cereal and has more protein and amino acid
content than maize. In our country, maize production is not sufficient for poultry
diets and it is imported. To decrease the usage of maize and also soyabean in broiler diets, this study was aimed to determine the effects of amaranth (Amaranthus spinosus L.) seed usage in broiler diets on performance, immune system and antioxidant capacity. The experiment was completed in 39 days on 210 Ross 308 daily male broiler chicks. Chicks were divided into 1 control and 4 treatment groups. Amaranth was not included in control group diets. The first and the second treatment diets had 10% and 20% raw amaranth, the third and fourth treatment diets had 10% and 20% heat treated amaranth, respectively. Diets were formulated as isocaloric and isonitrogenous. Amaranth usage did not affect the live weight at the end and total live weight gain. Feed conversion ratio, European Production Efficiency Factor and European Broiler Index values were not affected from amaranth usage. Heat treated amarant at the level of 20% increased carcass yield. Oxidative stress index in breast meat was lower in the group with 10 and 20% raw amaranth was lower than that of control group. Amaranth usage did not effect pH, DPPH and activities of catalase and miyeloperoxidase, erythrocyte, hematocrite, hemoglobin and leucocyte concentrations in blood and ND viruses antibody titers in blood serum. Heat treated amaranth usage increased blood serum IgG levels. As a result usage of 10 or 20% amaranth in the form of raw or heat treated had negative effect on performance. Further investigations to determine the negative effects of amaranth will be made.
... INTRODUCTION [8].The variability observed in any population could be due to two factors, the Manuscript Info:Amaranths have received less research attention in Ethiopia and little or nothing has been done on extent variability and Heritability on this crop. Hence, 36 accessions of Amaranthus spp. ...
ittle or nothing has been done on extent variability and
Heritability on this crop. Hence, 36 accessions of Amaranthus spp.
were evaluated in 6x6 simple lattices design at Tapi and Mizan
experimental sites , during 2010 cropping season .
The overall objective was to estimate the extent of genetic
variation , Heritability and Genetic advance on yield and yield
related traits, thus analysis of variance revealed that there was a
significant difference (p< 0.01) among thirty six germplasm
accessions for all the characters except for thousand seed weight
which was non significant (p>0.05). High PCV and GCV were
recorded in biomass per plant, length of middle branch, length of top
branch, average branch length, and length of basal branch, number of
leaf per plant, seed yield and terminal inflorescence length while the
lowest were recorded in leaf length. The heritability estimate were
vary high (>80%) in most of the characters except length of top
branch which had the lowest heritability (22.5%). High heritability
coupled with high GCV and GA was observed in axillary
inflorescences length, green leaf yield, biomass per plant, length of
basal branch, length of middle branch, average branch length,
terminal inflorescence length, lateral inflorescence length and
number of leaves per plant. The overall study confirmed the presence of
trait variability in amaranth germplasm accessions , therefore, it can
be concluded that, this could be exploited in the genetic improvement
of the crop through hybridisation and selection to increase green leaf
yield.
... Regarding fructose, glucose, and sucrose, the higher concentrations were detected after the germination process, this growth being much more noticeable in sucrose, where values vary from 2.07 to 3.93 g/100 g dw between the raw and germinated Armuña lentils, from 1.28 to 5.03 g/100 dw in the Beluga, and from 1.44 to 4.15 g/100 g dw in Du Puy lentils. Generally, the increase in free sugars during germination is directly related to the activity of alpha-amylase (Lasekan, 1996), which is responsible for the breakdown of complex carbohydrates into simple and more absorbable sugars due to the energy needs of the growing plants (De Ruiz & Bressani, 1990;Hooda & Jood, 2003). Similar trends were observed by Fouad and Rehab (2015), who analyzed the effect of germination on the total soluble, reducing, and non-reducing sugars of lentils, their concentrations being increasingly higher throughout the six days of the process. ...
... The findings in this study are similar to a previous study by Ghavidel and Prakash,(27) that reported an increase in protein in green gram, cowpea, lentil, and chickpea (soaking in water for 12 hr at 22-25°C, and germination for 24 hr). Moreso the higher protein content could be attributed to an increased number of free amino acids released during germination (28). This protein content is higher compared to that reported by Kayode et al. (1) of protein content between 4.42% to 5.07% for aerial yam flour blanched, fermented, and unfermented or sundried or solar dried; and 2.40% raw water yam; 1.8% raw Irish potato; 1.04% raw cassava (29). ...
Background: Aerial yam bulbil is one of the high-yielding food crops with quality nutrients. It has great potential to contribute to food security. However, this food crop is often underutilized. Therefore, the traditional methods of processing it into flour to increase food diversity, reduce post-harvest loss, improve nutrient quality, and reduces anti-nutrients are often unexploited in Nigeria. Objective: The study evaluated the effect of traditional food processing methods on the nutrient and anti-nutrient composition of Aerial Yam bulbil flours. Results: Germinated and fermented aerial yam flour had higher Protein (21.30%) and Fat (3.32%) and least carbohydrate (65.78%) and ash (3.95%), while sample UAYF and GFAYF had higher fibre (3.95%). GFAYF had higher zinc (0.13mg), iron (3.55mg), calcium (3.34mg), and phosphorous (84.39mg). GFAYF had reduced Phytate 4.73mg; Tannins (1.24mg); Hydrogen Cyanide (4.16mg); Oxalate (2.38mg); but increased Saponin (0.12mg) respectively. Conclusion: Combined germination and fermentation improved nutritional quality and decreased the anti-nutritional content of Aerial yam flour. This product can be used for the preparation of healthy and therapeutic dishes.
... The increased addition also resulted in bread samples with a darker crust and a reddish tint. The color change was probably due to the increase in amylase content, which hydrolyses starch and thus increases reducing sugars [27]. Reducing sugars are one of the most important compounds inducing a Maillard reaction, in addition to amino compounds. ...
This research aimed to study the dynamic changes in phenolic antioxidants between the germ and the rest of the germinated seed of wheat and spelt and to evaluate the whole grain flour from germinated seeds as a functional supplement. Longer germination resulted in higher TPC, DPPH, and ABTS values when considering the entire germinated seed, while the optimal germination time was not consistent when considering the germ and the remaining germinated seed separately. While in the germinated seed (without germ) the majority of TPC was determined to be bound phenolics (up to 92%), the extractable form dominated in the germ (up to 69%). The most abundant phenolic antioxidants in germinated wheat and spelt seeds, trans-ferulic acid, cis-ferulic acid, and p-coumaric acid, increased significantly with germination. Only breads with 5% germinated spelt or wheat flour were suitable for the production of a food product, showing higher extractable TPC, antioxidant activity, individual phenolic acids, and improved specific volume, and were preferred because of their appearance, aroma, and color. The PCA biplot showed that the addition of 15% and 30% germinated flours had the greatest positive impact on phenolic properties, while breads with the addition of 5% germinated flour had the greatest positive impact on specific volume and color.
... In the search of alternatives to supply the food that those people can't eat. the buckwheat (Fagopyrum esculentum) appeared from the family of pseudo cereals seeds with high concentration of proteins. vitamins and fatty acids (2)(3)(4)(5) which most important feature is the absence of gluten same as quinoa (Chenopodium quinoa) and amaranth (Amaranthus sp.). Buckwheat arrives to Chile in the decade of 90 from northern Asia (6). ...
This paper describes the preliminary determination of some element concentration in buckwheat and commercial buckwheat flour determined by ICP-MS. The results indicate how essential and toxic elements added in the soil were absorbed by the buckwheat seeds planted and how the elements concentration of the new seeds was affected by this intentional addition. Results showed limits of detection and quantification range from 0.008 to 1.085 μg/Kg. Correlation coefficients (r) were calculated in the range of 0.9920 to 0.9999. The data obtained described that some elements are far below LOD and LOQ in μg/Kg concentrations in the grains. and that ICP-MS was a very precise method to determinate simultaneously many elements at the same time.
... There was a 74.67% increase in fiber content after the germination process. De Ruiz and Bressani (1990) reported an 85% increase in crude fiber content after germination for 72 h and associated it to the loss of dry matter resulting from enzymatic hydrolysis of starch and significant (p ≤ 0.05) increase in the cellular structures like lignin, cellulose, and hemicelluloses during the germination. Similarly, in buckwheat, the values for fiber content increased significantly (p ≤ 0.05) from 7.55% (RG) to 12.92% (G72). ...
Pseudocereals have attracted the attention of nutritionists and food technologists due to their high nutritional value. In addition to their richness in nutritional and bioactive components, these are deficient in gluten and can serve as valuable food for persons suffering from gluten allergies. Processing treatments are considered an effective way to enhance the quality of food grains. Soaking and germination are traditional and most effective
treatments for enhancing the nutritional and bioactive potential as well as reducing the anti-nutritional components in food grains. This study reflects the effect of soaking and germination treatments on nutritional,
bioactive, and anti-nutritional characteristics of pseudocereals. There was a significant (p ≤ 0.05) increase in
nutritional and bioactive components such as crude fiber, crude protein, phenolic components, antioxidant activity, and mineral content but reduced the anti-nutrients such as tannin and phytic acid. In amaranth, there was a significant increase (p ≤ 0.05) of 7.01, 74.67, 126.62, and 87.47% in crude protein, crude fiber, phenolic
content, and antioxidant activity but significant (p ≤ 0.05) reduction of 32.30% and 29.57% in tannin and phytic acid contents, respectively. Similar changes in values of crude proteins, crude fiber, phenolic content, and antioxidant activity were observed in buckwheat and quinoa. While the anti-nutritional components such as tannin and phytic acid decreased by 59.91 and 17.42%, in buckwheat and 27.08% and 47.57%, in quinoa, respectively. Therefore, soaking and germination proved to be excellent techniques to minimize the antinutritional component and enhance the nutritional, bioactive, and antioxidant potential of these underutilized grains.
... De Ruiz and Bressani [28] studied the effect of germination on the chemical composition and nutritive value of amaranth grain. The sprouted grains were dried at 40˚C for 18 hr in hot air oven and grinded perfectly for proximate chemical analysis of thiamin, riboflavin, damaged starch and reducing sugars. ...
Pseudo-cereals are considered very nutritious grains
because of the presence of numerous bioactive components and high
nutraceutical potential. The three well-known pseudocereal grains
include quinoa (Chenopodium quinoa subsp. quinoa;
Chenopodiaceae), amaranth (Amaranthus caudatus; A. cruentus; A.
hypochondriacus; family: Amaranthceae) and buckwheat
(Fagopyrum esculentum; Polygonaceae). These comprise a wide
range of essential amino acids mainly lysine, methionine, tryptophan,
arginine, and sulphur-containing amino acids in higher amounts than
in other cereals. In amaranth and quinoa, amylopectin is present in a
higher amount and is responsible for the greater viscosity, good
freeze-thaw stability, higher swelling power, and higher waterbinding capacity. These are major sources of different bioactive
components comprising polyphenols, phytosterols, fagopyritols,
saponins and many essential minerals. But, the bioavailability of
these nutrients gets decreased because of the presence of certain
anti-nutrients like phytates and tannins. The content of these antinutrients can be decreased by subjecting pseudocereals to various
processing treatments like soaking, fermentation, puffing,
germination and cooking so as to improve their organoleptic and
nutritional characteristics. These processing treatments improve the
nutritional value of pseudo-cereals by decreasing the amount of antinutrients and increasing the bio-availability of nutrients. Seeds of
amaranth also known as "Inca wheat" are used as popped, toasted,
sprouted, baked, ground into flour and cooked as porridge. Quinoa is
rich in protein, fat, and fiber, with a good balance of essential amino
acids and is processed by cooking, soaking and fermentation
techniques. Buckwheat is usually milled into grits for breakfast food
or consumed in roasted, boiled, steamed or baked form. Their flour
or processed products can be utilized by the persons suffering from
gluten allergy or celiac disease due to the absence of gluten in
pseudo-cereals. Because of their high nutritional, medicinal and
functional qualities, these have great potential to be utilized for the
development of functional foods and prevention of various lifestyle
diseases in different sections of society.
Keywords: Pseudo-cereals, nutritive value, bioactive components,
anti-nutrients, processing treatments.
... Ash content of the buckwheat was 2.05% and it decreased to 1.53% after germination (Table 1.). Ash content of the amaranth seeds has decreased from 2.9 to 0.5% after germination [27]. The ash content of the sorghum has varied between 2.9 to 2.65% after germination in sorghum [28]. ...
There is a growth trend in buckwheat consumption, as it has high nutritional value. Buckwheat is the main form consumed, although the consumption of buckwheat sprouts is increasingly popular in the world. Buckwheat grains were germinated at 30°C for 48 hours with 12 hours of soaking in BOD incubator followed by drying at 60°C. Germination process has increased moisture, protein and crude fiber (11.03% - 12.77%, 10.22% - 12.14% and 0.92% - 1.44%). Minerals such as sodium and potassium were also increased. Total and reducing sugars were increased and starch content has decreased with the germination process. Germinated buckwheat flour can be used in the formulations of nutraceutical foods.
... However, these results are in contrast with Mariod et al. (2012b), who reported that germination of black cumin seeds increased both oil and protein contents while other constituents decreased. Colmenares and Bressani (1990) reported a marked increase in moisture content during germination of amaranth species and they also reported that, protein, oil, crude fiber, and ash contents did not change significantly. Table 1 also shows that the oil extracted from the ungerminated seeds had 2.66% of free fatty acids and that this value increased to 6.3 ± 0.14% by the germination process. ...
The chemical composition of seeds of Chrozophora brochiana (Vis.) Schweinf. as well as stability of the oil extracted from the seeds affected by germination have been investigated. C. brochiana seed was found to be a rich source of oil (42.9%) and protein (18.2%). Seed germination increased the moisture, protein, fiber and ash contents and decreased the fat and carbohydrate contents. The fatty acid composition was also influenced by germination where linoleic and oleic acids increased and stearic acid decreased. The concentrations of Na, K, Cu and Ca were higher in germinated seeds. FTIR spectroscopy was utilized to screen changes in the germinated and ungerminated seeds during the successive heating at 70°C for 72 hrs. It was found that the oil extracted from germinated seeds was oxidized faster than ungerminated seeds when subjected to successive heating.
... However, these results are in contrast with Mariod et al. (2012b), who reported that germination of black cumin seeds increased both oil and protein contents while other constituents decreased. Colmenares and Bressani (1990) reported a marked increase in moisture content during germination of amaranth species and they also reported that, protein, oil, crude fiber, and ash contents did not change significantly. Table 1 also shows that the oil extracted from the ungerminated seeds had 2.66% of free fatty acids and that this value increased to 6.3 ± 0.14% by the germination process. ...
The chemical composition of seeds of Chrozophora brochiana (Vis.) Schweinf. as well as stability of the oil extracted from the seeds affected by germination have been investigated. C. brochiana seed was found to be a rich source of oil (42.9%) and protein (18.2%). Seed germination increased the moisture, protein, fiber and ash contents and decreased the fat and carbohydrate contents. The fatty acid composition was also influenced by germination where linoleic and oleic acids increased and stearic acid decreased. The concentrations of Na, K, Cu and Ca were higher in germinated seeds. FTIR spectroscopy was utilized to screen changes in the germinated and ungerminated seeds during the successive heating at 70°C for 72 hrs. It was found that the oil extracted from germinated seeds was oxidized faster than ungerminated seeds when subjected to successive heating.
... verbascose (Devindra, Rao, Krishnaswamy, & Bhaskar, 2011). Germination has also been found effective at removing α-GOS from other seeds such as canola (Barthet & Daun, 2005), amaranth (Colmenares De Ruiz & Bressani, 1990). ...
Background
Fermentable oligo- di- and mono-saccharides and polyols, abbreviated as FODMAP, are components of several plant-based foods as well as milk. The FODMAPs include fructans and galacto-oligosaccharides, lactose, fructose, and sugar alcohols. Ingestion of FODMAPs may trigger gastrointestinal symptoms in people with functional bowel disorders, such as the irritable bowel syndrome (IBS).
Scope and approach
Studies have shown that a low-FODMAP diet improves symptoms of IBS. However, restricting the intake of FODMAP-rich foods is problematic, since many of them are rich in components important for health, such as dietary fibre, vitamins and minerals. This review describes the possibility of targeted FODMAP removal from foods by bioprocessing. Since the source of majority of FODMAPs are plant-based foods, such as fruits, grains, pulses and vegetables, FODMAP reduction by bioprocessing is also of interest in terms of the transition to more plant-based diets.
Key findings and conclusions
Levels of galacto-oligosaccharides, fructans and lactose can be significantly reduced by enzymatic treatment, fermentation and germination. Enzyme-aided FODMAP reduction is typically specific, whereas during fermentation and germination several enzymes are active, which may influence food characteristics via polymer degradation and metabolite formation. Enzymatic processing and fermentation can usually be implemented in hours, whereas germination is relatively slow process, taking days. Implications of targeted FODMAP reduction in foods by bioprocessing should be considered in particular from nutritional, sensory and tolerance perspectives.
... • Amaranth sprouting showed increased vitamin content (significantly in biotin, folic acid and especially riboflavin (vitamin B2) and ascorbic acid (vitamin C) [103]) and decreased lipid and phytic acid content, which also is specie dependent [104]. ...
... The germination of grains was done according to the method described by Ruiz and Bressani (1990) 6 . The seeds were washed and soaked in distilled water in the ratio of 1:5 w/v for seed to water for a period of 6-7 h at room temperature. ...
Amaranth and quinoa are the ancient crops known for their excellent nutritional profile. Impact of different processing treatments including cooking, germination and roasting of grains on their flour properties was investigated in present study. Flours of raw and treated grains were analyzed for their physicochemical, functional, pasting and anti-nutritional factors. Results revealed that amaranth and quinoa flours are good source of protein and minerals. Mineral content reduced while water and oil absorption capacities of flours increased following the grain treatments. Processing of grains resulted in reduction of saponin and tannin content of grains of both the crops that improved the overall eatable quality of flours. Raw amaranth flour was whiter in color exhibiting higher values of L* and lower values of b* than quinoa flour. Germination caused significant increase in protein and decrease in fat content of flours of amaranth and quinoa. RVA curves showed that peak viscosity, trough viscosity and final viscosity of amaranth and quinoa flours were higher than the raw quinoa flour. Peak viscosity and trough viscosity of amaranth and quinoa flours decreased after processing of grains.
... De Ruiz and Bressani [28] studied the effect of germination on the chemical composition and nutritive value of amaranth grain. The sprouted grains were dried at 40˚C for 18 hr in hot air oven and grinded perfectly for proximate chemical analysis of thiamin, riboflavin, damaged starch and reducing sugars. ...
Pseudo-cereals are considered very nutritious grains
because of the presence of numerous bioactive components and high
nutraceutical potential. The three well-known pseudocereal grains
include quinoa (Chenopodium quinoa subsp. quinoa;
Chenopodiaceae), amaranth (Amaranthus caudatus; A. cruentus; A.
hypochondriacus; family: Amaranthceae) and buckwheat
(Fagopyrum esculentum; Polygonaceae). These comprise a wide
range of essential amino acids mainly lysine, methionine, tryptophan,
arginine, and sulphur-containing amino acids in higher amounts than
in other cereals. In amaranth and quinoa, amylopectin is present in a
higher amount and is responsible for the greater viscosity, good
freeze-thaw stability, higher swelling power, and higher waterbinding capacity. These are major sources of different bioactive
components comprising polyphenols, phytosterols, fagopyritols,
saponins and many essential minerals. But, the bioavailability of
these nutrients gets decreased because of the presence of certain
anti-nutrients like phytates and tannins. The content of these antinutrients can be decreased by subjecting pseudocereals to various
processing treatments like soaking, fermentation, puffing,
germination and cooking so as to improve their organoleptic and
nutritional characteristics. These processing treatments improve the
nutritional value of pseudo-cereals by decreasing the amount of antinutrients and increasing the bio-availability of nutrients. Seeds of
amaranth also known as "Inca wheat" are used as popped, toasted,
sprouted, baked, ground into flour and cooked as porridge. Quinoa is
rich in protein, fat, and fiber, with a good balance of essential amino
acids and is processed by cooking, soaking and fermentation
techniques. Buckwheat is usually milled into grits for breakfast food
or consumed in roasted, boiled, steamed or baked form. Their flour
or processed products can be utilized by the persons suffering from
gluten allergy or celiac disease due to the absence of gluten in
pseudo-cereals. Because of their high nutritional, medicinal and
functional qualities, these have great potential to be utilized for the
development of functional foods and prevention of various lifestyle
diseases in different sections of society.
... Reducing of carbohydrates content in buckwheat grain during germination was observed (Colmenares De Ruiz and Bressani, 1990). Germination of legumes increas digestibility of carbohydrates, this is associated with the degradation of starch into smaller fragments and the formation of reducing sugars (Kelkar et al., 1996). ...
Biochemical parameters alteration of Fagopyrum esculentum Moench grain in process of germination was studied. It was found that during germination of Fagopyrum esculentum Moench grain within 24 hours the content of ascorbic acid, thiamine, nicotinic acids, pantothenic acids and routine was increased. The peptide composition of Fagopyrum esculentum Moench grain was studied by gel electrophoresis. The most significant alteration of reserve globulins structure are observed during germination phase from 20 till 24 hours. New low-molecular polypeptides appear during above mentioned period, that indicates embryonic awakening and synthesis of new protein compounds, mainly hydrolases. The process of proteolysis during germination of Fagopyrum esculentum Moench grain promotes a content increase of soluble fractions and sum of albumins and globulins. There is a significant decrease of insoluble protein residue during germination phase change. Chromatographic method was used to determine the change of carbohydrate composition of Fagopyrum esculentum Moench grains during germination. It was established that the content of total carbohydrates amount in grain extracts increases. Electron scanning microscopy revealed that after 12 hours germination of Fagopyrum esculentum Moench grain, swelling of starch grains and minor damage of their packaging in endosperm are observed. After 24 hours, endosperm of germinated grain significantly changed microstructure: starch grains and components of protein matrix had a vague outline, grain disintegration was observed. Evaluation of antioxidant activity of alcohol extract from Fagopyrum esculentum Moench grain germinated during 24 hours showed that percentage of DPPG free radicals inhibition increases with process prolongation. Thus, Fagopyrum esculentum Moench grain germinated within 24 hours is characterized by a high content of biologically active substances and can be used in food technologies for functional products development.
Under-nutrition contributes to compromised learning, productivity and creativity in children. Primary school age children are a vulnerable group to under-nutrition, specifically anaemia and underweight. School feeding programs using locally grown foods targeting food insecure areas is one of the strategies to decrease the prevalence of under-nutrition in school children. Even if school feeding programs have been initiated in Ethiopia, the majority of vulnerable children have not benefitted from these interventions. Moreover, inadequate amount and poor quality of foods as well as sustainability of programs are challenging. Exploring underutilized and nutrient rich food sources could be one of the ways to mitigate the shortage of energy and nutrient dense food supplementation for school feeding. Amaranth is one of the few plants where leaves are eaten as a vegetable, while the seeds are used in the same way as cereals. In our previous work, we discovered that amaranth grain which grows as a wild plant has better nutrient content compared with the commonly consumed staple food maize. Also, an amaranth intervention done by this study group in younger children showed a significant effect on decreasing anaemia prevalence in children. But, we did not identify a significant weight or height change in the amaranth group. Further we found that the consumption of fish or seafood in the study area was almost null.
This study aims to assess nutritional health and to reduce under-nutrition among school children by promoting amaranth plus flaxseed food from locally grown, standardised foods in Sidama, Ethiopia.
Under this research project the following three study designs will be undertaken: a laboratory based food analysis study, a cross sectional study and an experimental pilot study.
Background and Objective
This study aimed to assess the potential of incorporating ultrasonication treatment into the soaking process before germination as a method to enhance the nutritional profile of amaranth. While ultrasound has been used to expedite germination in various grains, its impact on germinated grains from a food science perspective remains underexplored. The research focused on the effects of ultrasonication on the composition, functional, and rheological properties of amaranth grains post‐germination.
Findings
The study revealed that germination alone significantly increased γ‐aminobutyric acid (GABA), protein content, phenolic acids, amino acids, and total dietary fiber while reducing phytic acid and rheological parameters. Incorporating ultrasonication during soaking further elevated amino acids, GABA, protein, and phenolic acid levels. Notably, ultrasonication increased protein content by 25%, antioxidants by 35%, and dietary fiber by 20%, and attributed to cell wall breakdown and enhanced enzymatic activity during germination. Phytic acid levels decreased by up to 95% with prolonged ultrasonication, enhancing nutritional quality. Additionally, GABA levels revealed a significant rise, with an 82% and 87% increase in the Annapurna and Durga varieties, respectively. The study also found that ultrasonication led to reduced starch content, decreased pasting properties, and increased sugar content in the grains. Muffins made with ultrasonicated amaranth showed lower water activity levels, indicating better shelf stability, though specific volume decreased due to starch breakdown and increased amylase activity.
Conclusion
The study demonstrates that ultrasonication combined with germination is an effective method for enhancing the nutritional and functional properties of amaranth grains. This method significantly boosts health‐promoting components like GABA, proteins, and antioxidants while also affecting key baking quality parameters.
Significance and Novelty
This research introduces a novel application of ultrasonication to improve the physiochemical, antioxidant, functional, and rheological properties of amaranth grains. The findings suggested a promising strategy for developing nutrient‐rich, functional food ingredients, addressing the growing demand for healthier food products.
Bitkisel besin grubunda yer alan pseudo tahıllar yüksek besin değerleri ve gluten içermemeleri nedeniyle son yıllarda sağlık uzmanları ve gıda üreticilerinin dikkatini çekmektedir. Yüksek kaliteli bitkisel protein kaynağı olarak pseudo-tahılların tüketimi için birçok araştırma gerçekleştirilmektedir. Bitkisel kaynaklı gıdalarda bulunan besin bileşenlerinin biyo-yararlılık ve biyo-erişebilirlik özellikleri birçok etkene bağlı olarak sınırlanmaktadır. Besin bileşenlerinin biyo-yararlılık ve biyo-erişebilirlik özelliklerini arttırabilmek için birçok gıda işleme yöntemi kullanılmaktadır. Söz konusu yöntemlerden biri de tahılların çimlendirme işlemidir. Çimlendirmeyle pseudo-tahıllardaki makro, mikro ve anti besin bileşenlerinde çeşitli değişimler gözlemlenmektedir. Bu çalışmada bazı pseudo-tahılların çimlendirilmesiyle meydana gelen besinsel değişimler kısaca tartışılmıştır
Nowadays, impact of distressed lifestyle and unhealthy food patterns creating many health issues. Due to such scenario people are seeking healthy food options and shifting to functional food products. For this reason, sprouts of various grains are becoming popular day by day as they help in the enhancement of human health and lowers nutrient deficiencies. Sprouted pseudocereals (Quinoa, Amaranth, Buckwheat etc.) product are on rise of production in food industry and this rise is found to follow increasing trend especially in bakery and snack industries since pseudocereals came out to be super food with plenty health benefits. During germination process, in grains, the concentration of anti-nutritional factors reduces successively and tremendously enhances the nutritional content and their bioavailability. Furthermore, consumption of sprouted grains provides several health benefits such as, hypercholesteraemic effect, prevent cardio vascular diseases, boost liver health, improve immunity, antioxidant activity, anti-tumour effect, anti-inflammatory, etc. Due to such reason, food industries are focusing on the application and development of new and function food products out from such sprouted grains. Hence, in this chapter, we discussed about amaranth and quinoa sprouts in detail due to their high demand and popularity among consumer.
Enhancing the productivity and bioactivity of high-functional foods holds great significance. Carbon nanoparticles (CNPs) have a recognized capacity for boosting both plant growth and the efficacy of primary and secondary metabolites. Furthermore, while salinity diminishes plant growth, it concurrently amplifies the production of phytomolecules. To ensure the robust and sustainable
production of nutritious food, it becomes essential to elevate biomolecule yield without compromising plant growth. Here, we assessed the CNPs priming on plant performance and metabolites of the glycophyte amaranth (Amaranthus hypochondriacus) sprouts at the threshold salinity (25 mM NaCl; i.e., salinity that does not reduce growth but enhances the metabolites of that plant). We measured growth parameters, pigment levels, and primary (carbohydrates, amino acids, organic acids, fatty acids) and
secondary metabolites (phenolics, flavonoids, tocopherols). CNP priming significantly improved biomass accumulation (fresh and dry weight) and primary and secondary metabolites of amaranth sprouts. Increased photosynthetic pigments can explain these increases in photosynthesis. Enhanced photosynthesis induced carbohydrate production, providing a C source for producing bioactive primary and secondary metabolites. The priming effect of CNPs further enhanced the accumulation
of essential amino acids, organic acids, unsaturated fatty acids, tocopherols, and phenolics at threshold salinity. The increase in bioactive metabolites under threshold salinity can explain the CNP priming impact on boosting the antioxidant activities (FRAP, DPPH, anti-lipid peroxidation, superoxide-anionscavenger, hydroxyl-radical-scavenger, Fe-chelating and chain-breaking activity in aqueous and lipid phases) and antimicrobial activities against Gram-positive and Gram-negative bacteria and fungi.
Overall, this study suggested that threshold salinity and CNP priming could be useful for enhancing amaranth sprouts’ growth and nutritional quality.
Enhancing the productivity and bioactivity of high-functional foods holds great significance. Carbon nanoparticles (CNPs) have a recognized capacity for boosting both plant growth and the efficacy of primary and secondary metabolites. Furthermore, while salinity diminishes plant growth, it concurrently amplifies the production of phytomolecules. To ensure the robust and sustainable production of nutritious food, it becomes essential to elevate biomolecule yield without compromising plant growth. Here, we assessed the CNPs priming on plant performance and metabolites of the glycophyte amaranth (Amaranthus hypochondriacus) sprouts at the threshold salinity (25 mM NaCl; i.e., salinity that does not reduce growth but enhances the metabolites of that plant). We measured growth parameters, pigment levels, and primary (carbohydrates, amino acids, organic acids, fatty acids) and secondary metabolites (phenolics, flavonoids, tocopherols). CNP priming significantly improved biomass accumulation (fresh and dry weight) and primary and secondary metabolites of amaranth sprouts. Increased photosynthetic pigments can explain these increases in photosynthesis. Enhanced photosynthesis induced carbohydrate production, providing a C source for producing bioactive primary and secondary metabolites. The priming effect of CNPs further enhanced the accumulation of essential amino acids, organic acids, unsaturated fatty acids, tocopherols, and phenolics at threshold salinity. The increase in bioactive metabolites under threshold salinity can explain the CNP priming impact on boosting the antioxidant activities (FRAP, DPPH, anti-lipid peroxidation, superoxide-anion-scavenger, hydroxyl-radical-scavenger, Fe-chelating and chain-breaking activity in aqueous and lipid phases) and antimicrobial activities against Gram-positive and Gram-negative bacteria and fungi. Overall, this study suggested that threshold salinity and CNP priming could be useful for enhancing amaranth sprouts’ growth and nutritional quality.
Beer is one of the most consumed alcoholic beverages worldwide; however, with consumers more aware of food's environmental and nutritional benefits, there is a demand for more sustainable and value-added products. Andean pseudocereals (APS) are becoming a trend as gluten-free grains with excellent nutritional and nutraceutical value. Cultivated under the extreme climate conditions of the Peruvian Andes, APS seeds are an excellent source of starch, fiber, proteins, minerals, vitamins, and bioactive compounds such as phenolic acids and flavonoids with antioxidant capacity that provide potential health benefits. This review is a compilation of the information and studies on the general characteristics and potential of the main APS as quinoa, amaranth, and cañihua for beer production. In addition, current evidence of the malting process in APS and its effects on beer's nutritional, functional, and sensory properties are also provided. Based on the research supporting the pseudocereals inclusion for the formulation of foods for celiac people, this review also looks at recent advances in applying APS to develop traditional and gluten-free (GF) beers. Finally, APS's economic, cultural, and social importance in the brewing industry is highlighted to promote the creation and innovation of fermentative products based on their bioactive compounds, thus achieving better commercial exploration of these ancestral grains.
Crop diversification is crucial for sustaining food security under current climatic conditions which limits crop
productivity. It also provides an opportunity for the introduction of new food products and medicinal plants.
Effective exploration of Amaranthus in the Southern African Development Community (SADC) region can
provide economic and agricultural potential, high nutritional value and medicinal properties that can sustain
communities. This review is focused on economic and agricultural potential, nutritional value, chemical composition,
and medicinal properties of Amaranthus. Amaranthus is an underutilized, inexpensive vegetable
with significant dietary minerals, vitamins, proteins, and bioactive compounds with potential health benefits.
An agricultural-based approach of crop diversification has been suggested as a sustainable measure that can
address food security, fight poverty and malnutrition under drought and heat stress. Nutritional, chemical
composition, and medicinal properties of A. caudatus, A. hypochondriacus, A. cruentus, A. spinosus, A. dubius, A.
blitum, A. virdis and A. hybridus, was reviewed. In addition, co-administration of herbal medicine by cancer
patients and risk of herb-drug pharmacokinetic interactions was also highlighted. The future tolerance level
to environmental stressors; investigation of the effect of processing and cooking methods on the nutrient
content, bioactive compounds profile and nutraceutical properties of local species and varieties are also recommended
in this review.
Cereal grains are the world’s leading and popular food products. As a conventional food, cereal grains have been consumed by people worldwide for a long time. Cereal grains and their products embrace a high level of bioactive phytochemicals. They have been demonstrated to possess a plethora of bioactivities encompassing antioxidant, anti-obesity, anti-diabetic, anti-cardiovascular, anti-inflammatory, antifungal, and anticancer characteristics. There is, therefore, escalating attention to the development of functional foods employing cereal grains. The utilization of cereal grains for grain tea beverages is a recent trend. However, specific antinutritional components, such as trypsin inhibitors, phytates, tannins, and protein crosslinkers, make cereal grains within certain limits. The gratification of consumers with tea is determined by its quality, which is a fundamental quality attribute for the nutritional profile. Therefore, comprehending the nutritional profile of cereal grain tea and the effects of processing strategies is crucial for the food industry. This book chapter throws light on the nutritional significance of different types of cereal grains and explores their impending health-promoting features. Further, the bioactive phytochemicals profile in cereal grain and its physiological activities have been highlighted. Moreover, volatile compounds of different cereal grain tea beverages have been systematically catalogued. Furthermore, nanotechnological aspects of cereal grain-based beverages have been highlighted. Lastly, the challenges and opportunities for augmenting cereal tea beverages’ ingestion for human health wellbeing have been proposed.KeywordsCereal grainsCereal grain teaHealth promotionFunctional foodsVolatile compoundsPhytochemicals
This experiment was conducted to investigate the effect of germination on the chemical composition of wheat seeds and their inclusion in the diet on the productive characteristics of the broiler. germinate of wheat seeds was done at 25 c, for 72 hours and dried at 55-60 c.the germinated and none- germinated seeds were evaluated for chemical composition. For examining the effect germinated wheat on productive traits of broiler, we used 150 one day old chicks (Ross 308) were randomly divided to 5 treatments each with 3 replicates (10 chicks/ replicate). the experimental treatments were as follow (T1) corn 60% of the diet (control), (T2) corn 30%+ wheat 30% of the diet, (T3) corn 30%+ germinated wheat 30% of the diet, (T4) wheat 60% of the diet and (T5) germinated wheat 60% of the diet. the experiment lasted 42 days from 31/ 3/ 2019 to 5/ 5/ 2019. the results regarding chemical analysis showed there were significant (p< 0.05) increase in crud protein and carbohydrates, while the lipids and fibers were significantly lower(P<0.05) in germinated wheat compared with non-germinated wheat. on the other hand, the results indicated the use 30% corn+30% germinated wheat(T3) in the diet improved live body weight, weight gain and feed conversion ratio followed by the T5 (60% germinated wheat) which also achieved the best results especially in accumulate feed intake and feed conversion ratio. According to the results of this experiment, it can be concluded that germination improved the nutritive value of wheat and can be used as partially or entirely substituted for the yellow corn in broiler die.
Copper metal as a contact surface was studied during the germination of alfalfa seeds (Medicago sativa L.) inside a rotating drum on a laboratory scale and compared with a plastic surface of food-grade. A system of three rotating drums was used inside a thermo-regulated chamber to germinate seeds. Alfalfa seeds were inoculated with 4.2 log cfu g-1 of Escherichia coli and after 84 h of germination sprouts were evaluated for E. coli, mesophilic aerobic bacteria, the content of copper and other minerals (potassium, calcium, magnesium, sodium, iron, manganese, and zinc), total mass, unit mass and length, and color. The contact of alfalfa sprouts with copper sheets allowed to reduce the E. coli load from 6.54 to <0.1 log cfu g-1. However, all sprouts exceeded in copper (> 10 ppm) according to Food Sanitary Regulations. Germinated mass and length decreased after copper treatments. No statistically significant differences were observed between treatments for the remaining quality parameters. Finally, it is concluded that copper was very efficient in reducing the microbial load of E. coli in alfalfa sprouts, complying with the regulations established by the Chilean Ministry of Health.
— The consumption of sprouts in the human diet has grown during the last years, but great concern raised from public health institutions, food industry and consumers regarding their safety since foodborne diseases caused by microorganisms have been reported. Copper metal as a contact surface was studied during the germination of alfalfa seeds (Medicago sativa L.) inside a rotating drum on a laboratory scale and compared with a plastic surface of food-grade. A system of three rotating drums was used inside a thermo-regulated chamber to germinate seeds. To evaluate the antibacterial activity of copper sheets, alfalfa seeds were inoculated with 4.2 log cfu g-1 of Escherichia coli and after 84 hours of germination sprouts were evaluated for E. coli, mesophilic aerobic bacteria, the content of copper and other minerals (potassium, calcium, magnesium, sodium, iron, manganese, and zinc), total mass, unit mass and length, and color. The contact of alfalfa sprouts with copper sheets allowed to reduce the E. coli load from 6.54 to <0.1 log cfu g-1. However, all sprouts exceeded in copper (> 10 ppm) according to Food Sanitary Regulations. Germinated mass and length decreased after copper treatments. No statistically significant differences were observed between treatments for the remaining quality parameters. Finally, it is concluded that copper was very efficient in reducing the microbial load of E. coli in alfalfa sprouts, complying with the regulations established by the Chilean Ministry of Health.
La croissance démographique, la consommation incontrôlée des ressources naturelles ainsi que l’activité industrielle jouent un rôle déterminant dans la dégradation de l'environnement mondial. A ce sujet et en se basant sur le concept que les consommateurs partagent la responsabilité de la pollution et de l'épuisement des ressources et leur coût, la mise en oeuvre des ressources renouvelables dans les processus industriels apparait comme une clé décisive. La renouvelabilité, la recyclabilité, la durabilité, la biodégradabilité sont les concepts de base sur lesquels nous pouvons compter pour protéger la nature et l’environnement. Dans ce contexte, une nouvelle approche de la bioraffinage a été développée dans cette thèse, elle a été appliquée à cinq espèces appartenant à 3 familles différentes (Foeniculum vulagre, Cuminum cyminum and Carum carvi (Apiaceae), Salvia hispania (Lamiaceae) et Amaranthus cruentus (Amaranthaceae)). Ces espèces partagent une caractéristique commune, elles peuvent être définies comme Aroma Tincto Oleo Crops (ATOC) puisqu’elles sont une source d'huile végétale et d'huile essentielle (ou de colorant). Notre objectif est donc de déterminer la faisabilité biologique et technologique de l'application du concept ATOC-bioraffinage basé sur le développement, l'optimisation et la production de nouveaux produits biologiques, des nouvelles molécules biosourcées et d'autres technologies innovantes. Notre étude met l'accent sur l'évaluation de divers paramètres influençant le rendement et la qualité de l’huile dans les graines d'ATOC, y compris leurs origines géographiques et le procédé d'extraction, et leur impact sur l'activité biologique des extraits de résidus. La valorisation des huiles pour des applications dans l’industrie cosmétique a été realisée en les utilisant comme (i) additifs dans des formulations de crème hydratante. De plus, l’utilité du tourteau d'extraction comme (ii) substrat pour la fabrication d'agromatériaux par thermopressage et comme (iii) un ingrédient dans des formulations de pain de blé entier a été examinée.
The objective of this study was to evaluate the impact of sprouting (0, 12, 24, 36, 48 hr) on enzyme activity, protein solubility, dough mixing behavior, anti-nutritional components and in vitro starch and protein digestibility of minor millets. Sprouting decreased starch, fat, protein and ash contents while the dietary fiber content, amylase and protease activity significantly (p<0.05) increased. Sprouting promoted a significant (p<0.05) decrease in anti-nutritonal components like phytic acid and condensed tannin. The protein solubility enhanced that also resulted in improved protein digestibility (in vitro) of sprouted millets. Sprouting exerted a significant (p<0.05) effect on mixolab dough rheology indicating a decrease in dough consistency (C1), peak and final viscosity whilst protein weakening and breakdown increased (p < 0.05). This process produced an increase in free glucose thereby improving rapidly digestible starch and increasing glycemic index. A significant (p < 0.05) reduction in resistant starch along with slowly digestible starch was promoted during sprouting. In conclusion, sprouting provides millet flours with modified nutritional quality and better technofunctional properties than the raw flours that may suggest their potential utilization in complementary food formulations and baked products.
Germination has been applied to different seeds to increase their nutritional values. Nevertheless, the potential impact of species has not been considered yet. This research evaluates the changes in the physiochemical and nutritional properties of A. quitensis (black specie) and A. caudatus (white specie) after germination. Hydration, thermal and rheological properties were evaluated. Also, starch and protein digestibility, phenolic compound, antioxidant activity and dietary fiber were determined. The reduction in pasting and viscoelastic properties as well as total and resistant starch content in A. quitensis, after being subjected to 24 h germination, were significantly higher (P <.05) than the reduction observed in these respective properties in A. caudatus. These results revealed that during germination the enzymatic degradation of starch is greater in A. quitensis than A. caudatus. In addition, A. quitensis showed a significant lower glycemic index and higher protein digestibility than A. caudatus (P <.05). The data in this study demonstrates the impact of species in the application of germination to improve physicochemical or nutritional properties of amaranth.
The change of quality characteristics and antioxidant properties of black soybean flours after germination and roasting treatment were evaluated. The moisture content of roasted black soybean flours decreased significantly according to roasting temperatures and times, and the crude ash, protein, and fat contents increased. The water binding capacity of roasted black soybean flours with and without germination increased significantly according to roasting temperatures and times; however, water solubility index and swelling power decreased. The lightness of roasted black soybean flours was significantly decreased, and the redness and yellowness increased. The phenolic compounds and radical scavenging activity of roasted black soybean flours increased with increasing roasting temperatures and times. The total polyphenol contents of roasted black soybean flours with and without germination were 5.43-7.81 and 4.52-6.17 mg GAE/g, and total flavonoid contents were 2.90-3.50 and 2.34-3.01 mg CE/g, respectively. The DPPH radical scavenging activity of roasted black soybean flours, with and without germination, was 254.98-415.05 and 171.95-295.15 mg TE/100 g, and the ABTS radical scavenging activity was 459.74-596.37 and 422.95-526.85 mg TE/100 g, respectively. As a result, it is necessary to establish quality standards for each application by considering the quality characteristics and antioxidant properties of roasted black soybean flours.
A decrease in the concentration of total carbohydrates was observed during 96 hours' germination of chickpea and greengram. However, whilst the starch and oligosaccharide levels decreased, the reducing sugars increased. Starch was the major carbohydrate and about 50% of it was hydrolysed after 96 hours' germination. The amylose proportion of the starches increased during germination. Starches from germinated chickpea and greengram had better swelling power and solubility, but their intrinsic viscosity was lower. Changes occurred in the concentration of hemicelluloses during germination but their composition did not alter. The abovementioned changes, occurring during germination, appear to have a favourable effect on the nutritional value of chickpea and greengram.
Corn and sorghum seeds were germinated at 25°, 30° and 35°C. Germinated seeds of both cereals had increased relative nutritive values (RNV) and increased levels of lysine, methionine, and tryptophan when compared to nongerminated seeds. The RNV's of the nongerminated corn and sorghum meals were 66.8 and 55.5% respectively while the RNV's of the germinated corn and sorghum were 99.5 and 62.9% respectively. The highest RNV for corn occurred after 4 days at 25°C, 2 days at 30°C and 3 days at 35°C. For sorghum, highest RNV was attained when the seeds were germinated for 5 days at 25°C, 6 days at 30°C and 3 days at 35°C. The highest RNV value achieved by germinating corn was 99.5%, whereas the highest for sorghum was 78.3%.
Publisher Summary This chapter discusses that the knowledge of phytic acid had its beginning in the discovery by Hartig, who isolated small particles or grains (which were not starch grains) from the seeds of various plants. Phytic acid has been generally regarded as the primary storage form of both phosphate and inositol in almost all seeds. The amount of phytic acid varies from 0.50% to 1.89% in cereals (except polished rice), from 0.40% to 2.06% in legumes, from 2.00% to 5.20% in oil seeds except soybeans and peanuts (grouped under legumes), and from 0.40% to 7.50% in protein products. Many foods and seeds contain myo-inositol hexaphosphate as an important source of phosphorus, and accurate methods for its determination are needed. Phytase (meso-inositol hexaphosphate phosphohydrolase, EC 3.1.3.8) is widely distributed in plants, animals, and fungi. In mature cereal grains, legumes, and oil seeds, the major portion of the total phosphorus is present in the form of phytic acid (phytate). Experiments with animals have suggested that phytic acid in plant foods complexes with dietary essential minerals such as calcium, zinc, iron, and magnesium and makes them biologically unavailable for absorption. The correlation of phytate with the cooking quality of peas was first suggested by Mattson. Phytic acid, myo-inositol 1,2,3,4,5,6-hexakis dihydrogen phosphate serves as the main phosphorus store in mature seeds and grains. In cereals and legumes, phytic acid content ranges from 0.14% to 2.05%, which accounts for 18 to 88% of the total phosphorus.
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