Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars

ElMaki, Hagir B.; Babiker, Elfadıl E.; Tinay, Abdullahi H. El

doi:10.1016/s0308-8146(98)00118-6

Cited by 103 publications

(95 citation statements)

References 15 publications

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“…On germination, a significant decrease in crude fibre content was also noted. Changes in fibre content might be attributed to the fact that part of the seed fibre may be solubilised enzymatically during seed germination (El Maki et al, 1999). Values are means ± SD of two independent determinations CD = Critical differences at 5% level of significance.…”

Section: Results and Discussion Proximate Compositionmentioning

confidence: 99%

Effect of germination on proximate principles, minerals and antinutrients of flaxseeds

Kajla

Sharma

Sood

2017

AJDFR

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Four flaxseed varieties viz., JL-27, JL-23, JLS-6, and JLS-9 were germinated for 48 hours. Moisture, fat, protein, and fibre, minerals and antinutritional factors were analyzed in germinated flaxseeds and were compared with the raw. Macro and micro minerals were also assessed for both raw and germinated flaxseeds. Results showed significant variations between raw and germinated flaxseeds. Germinated flaxseeds were more nutritious as compared to raw flaxseeds. Raw flaxseeds were rich in macro minerals whereas germination significantly improved the micro mineral profile of flaxseeds. Germinated JLS-9 seeds revealed maximum significant increase for iron, zinc and manganese. Germination process significantly reduced the cyanogenic glycosides and phytic acid. Maximum reduction for cyanogenic glycosides (82.37%) was noted in JLS-9, whereas phytic acid decline was maximum (52.27%) in JL-23.

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Section: Results and Discussion Proximate Compositionmentioning

confidence: 99%

Effect of germination on proximate principles, minerals and antinutrients of flaxseeds

Kajla

Sharma

Sood

2017

AJDFR

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“…The polyphenols compounds are usually present in the grains of cereals [26][27]. They affect the (28) bioavailability of the minerals [29][30][31][32], the digestibility of carbohydrates [33][34][35], and inhibit the activity of proteolytic and amylolytic enzymes [36][37][38][39]. The method of extracting components from plant material is an important factor in measurements of individual phenols and total phenols.…”

Section: Resultsmentioning

confidence: 99%

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Nambiar

Sareen

Daniel³

et al. 2012

FFHD

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Background: Pearl millet (Pennisetum glaucum), considered a poor man's cereal, may be a repository of dietary antioxidants, especially flavonoids and phenolic acids, which provide bioactive mechanisms to reduce free radical induced oxidative stress and probably play a role in the prevention of ageing and various diseases associated with oxidative stress, such as cancer, cardiovascular, and neurodegenerative diseases.

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“…Protein, FAN and diastatic power were higher (P ≤ 0.05) in malted flours, whereas ash and starch contents were higher (P ≤ 0.05) in native flours (Table 3). The biochemical and physiological changes that take place during malting lead to reduction in the levels of protein, fiber, lipid, ash and carbohydrates (Elmaki et al, 1999). These Values followed by the same superscript letter (a-c) in the same column and x in the same row are not significantly different at P ≤ 0.05.…”

Section: Physical Properties Of Heat-moisture Treated Cassava Starchmentioning

confidence: 87%

Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread

Onyango¹,

Mewa²,

Mutahi³

et al. 2013

Afr. J. Food Sci.

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Gluten-free batter and bread was prepared from modified cassava starch, sorghum and amaranth flour. Heat-moisture treatment (80°C, 18, 24 or 30% moisture content, and 8, 16 or 24 h incubation) of cassava starch increased its crystallinity, onset pasting temperature and water absorption index; and decreased its swelling power, water solubility index and peak viscosity. Heat-moisture treated cassava starch was made into batter with sorghum and amaranth in the ratio of 50:40:10. The other ingredients, weighed on flour-weight-basis, were water (75%), sugar (6.7%), fat (2%), salt (1.7%), and amaranth malt at 0, 1 or 2.5%. The interaction effect (that is, starch modification x amaranth malt) significantly (P ≤ 0.05) affected batter consistency. Breads made from heat-moisture treated starch were softer than those containing native starch. The interaction effect (that is, starch modification x amaranth malt) was significant (P ≤ 0.05) only for the texture profile analysis property of cohesiveness. Further investigation of the effect of heat-moisture treatment showed that the interaction effect (that is, moisture content x incubation time) significantly (P ≤ 0.05) affected only the Texture Profile Analysis properties of hardness and chewiness.

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Changes in chemical composition, grain malting, starch and tannin contents and protein digestibility during germination of sorghum cultivars

Cited by 103 publications

References 15 publications

Effect of germination on proximate principles, minerals and antinutrients of flaxseeds

Effect of germination on proximate principles, minerals and antinutrients of flaxseeds

Flavonoids and phenolic acids from pearl millet (Pennisetum glaucum) based foods and their functional implications

Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread

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