Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)

Traoré, Tahirou; Mouquet, Claire; Icard‐Vernière, Christèle; Traoré, Alfred S.; Trèche, Serge

doi:10.1016/j.foodchem.2004.01.032

Cited by 115 publications

(109 citation statements)

References 27 publications

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“…Germinating white sorghum for 24 and 36 hr resulted into a decrease in carbohydrates and increase in simple sugars (Obizoba & Atii, 1991). Both germination and malting increased activity of α‐amylase (Traore, Mouquet, Icard‐Verniere, Traore, & Treche, 2004) and consequently increased the digestibility of starch, making it a good method in the preparation of complementary and infant foods (Desai, Kulkarni, Sahoo, Ranveer, & Dandge, 2010; Svanberg & Lorri, 1997). Another study on in vitro digestibility of green gram, cowpea, lentil, and chickpea reported increased digestibility of starch by 53%–82% after germination for 24 hr (Ghavidel & Prakash, 2007).…”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

“…Glucose and fructose levels are generally low in the raw cereals. However, on germination, the two soluble sugars increase significantly such that their levels supersede that of sucrose activation of invertase which hydrolyzes sucrose into glucose and fructose during germination (Traore et al., 2004). …”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

“…Lipid content of cereals slightly increases during the steeping stage of malting but later declines during the germination phase (Traore et al., 2004) as lipids are used for respiration process. Kim et al.…”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

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

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

452

263

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

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Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

See 1 more Smart Citation

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

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

452

263

View full text Add to dashboard Cite

show abstract

“…The grains of maize and red sorghum were malted as described by Traoré et al, (2004). For the preparation of infant germinated flour, grains of maize and sorghum are soaked during 24h and are spread out on cloth humidified for 3 days.…”

Section: Infant Flours Preparationmentioning

confidence: 99%

“…Malting of cereals is a processing procedure traditionally used in many African countries for the manufacture of alcoholic drinks, juices, and malted drinks (Kayodé et al, 2006). The malting of cereal seeds also has the advantage of reducing the phytate content (Traoré et al, 2004), which should improve the bioavailability of some essential minerals (iron, calcium, zinc) for the young children (Amoin et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared from Infant Flours Based on Germinated and Fermented Cereals Fortified with Soybean

Kouton¹,

Hounkpatin²,

Ballogou³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

Tumwine

Atukwase

Tumuhimbise

et al. 2018

Food Science & Nutrition

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The aim of this study was to develop a nutrient‐enhanced millet‐based composite flour incorporating skimmed milk powder and vegetables for children aged 6–59 months. Two processing methods were tested to optimize nutrient content and quality of millet‐based composite flour, namely germination for 0, 24 and 48 hr and roasting at 80, 100, and 140°C. The amount of ingredients in the formulation was determined using Nutri‐survey software. Germinating millet grains for 48 hr at room temperature significantly (p < 0.05) increased protein content (9.3%–10.6%), protein digestibility (22.3%–65.5%), and total sugars (2.2%–5.5%), while phytate content (3.9–3.7 mg/g) decreased significantly (p < 0.05). Roasting millet grains at 140°C significantly (p < 0.05) increased the protein digestibility (22.3%–60.1%) and reduced protein (9.3%–7.8%), phytate (3.9–3.6 mg/g), and total sugar content (2.2%–1.9%). Germinating millet grains at room temperature for 48 hr resulted in millet flour with the best nutritional quality and was adopted for the production of millet‐based composite flour. Addition of vegetables and skimmed milk powder to germinated millet flour significantly (p < 0.05) increased the macro‐ and micronutrient contents and the functional properties of millet‐based composite flour. The study demonstrated that the use of skimmed milk powder and vegetables greatly improves the protein quality and micronutrient profile of millet‐based complementary foods. The product has the potential to make a significant contribution to the improvement of nutrition of children in developing countries.

show abstract

Changes in nutrient composition, phytate and cyanide contents and α-amylase activity during cereal malting in small production units in Ouagadougou (Burkina Faso)

Cited by 115 publications

References 27 publications

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

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

Nutritional, Microbiological and Rheological Characteristics of Porridges Prepared from Infant Flours Based on Germinated and Fermented Cereals Fortified with Soybean

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

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