Comparative study on effects of adding germinated and non‐germinated legumes on bioactive components, antioxidant, textural and sensory characteristics of cereal flakes

Abstract

The objective of this study was to prepare healthy breakfast cereal flakes through addition of selected germinated legumes, namely, lentils (Lens culinaris), green gram (Vigna radiata), and black gram (Vigna mungo). Flakes containing germinated legumes were compared in terms of bioactive compounds, texture, moisture content, and sensory properties with flakes made with non‐germinated legumes. It was observed that flakes made with germinated legumes were higher in polyphenols, flavonoids, flavonols, and antioxidant activity with a crispier and more desirable texture. Moreover, shelf life was evaluated on the basis of moisture content and sensory characteristics for 90 days. The best flakes in terms of storage were the ones containing germinated legumes as these were low in moisture content even after 90 days of storage, which is essential for extending the shelf life of the product. These germinated legume containing cereal flakes also received higher scores in terms of sensory characteristics. Incorporation of legumes can thus provide a cheap and healthy snack for people of all ages.

The Pengaruh Germinasi terhadap Sifat Fisikokimia dan Organoleptik Flakes Tepung Kedelai Putih (Glycine max L.)

“…Bahan pembuat flakes umumnya kaya akan karbohidrat tetapi memiliki asam amino esensial yang rendah. Menurut Sattar et al (2021), asam amino esensial dapat diperoleh dari legum.…”

“…Kedelai banyak digunakan di industri pangan karena keunggulannya sebagai sumber antioksidan dan protein (Indriani, 2015). Di samping itu, kedelai memiliki kelemahan yaitu kandungan asam fitat, fitase, enzim inhibitor (tripsin dan kimotripsin), oksalat, saponin, tanin, dan inhibitor enzim protease yang terdapat pada kedelai dapat mempengaruhi bioavailabilitas mineral dan vitamin (Sattar et al, 2021). Proses germinasi dapat meningkatkan kandungan gizi kedelai sekaligus menurunkan kadar senyawa antinutrisinya.…”

“…Masing-masing hormon memiliki fungsi yang berbeda diantaranya: mengaktifkan enzim hidrofilik, merangsang pembelahan sel, merangsang terbentuknya pucuk lembaga dan akar (Bayu & Aminah, 2008). Sattar et al (2021) melaporkan bahwa flakes yang terbuat dari legum tergerminasi mempunyai kandungan polifenol, flavonoid, flavanal, dan aktivitas antioksidan lebih tinggi, lebih crispy serta tekstur yang lebih baik. Pembuatan flake biasanya menggunakan bahan tambahan berupa tepung untuk mendapatkan flakes dengan tekstur sesuai keinginan.…”

Pulse flaking: Opportunities and challenges, a review

“…Sattar et al. (2021) reported improved sensory qualities and bioactive properties with the inclusion of either germinated green gram ( Vigna radiata ), black gram ( Vigna mungo ), and lentils ( Lens culinaris ) at 15% in a cereal flake.…”

“…More recent patents have emulated the same process used for cereal flakes, including formulation, cooking, drying, pellet forming, flaking, drying, and toasting/frying the flakes (Table 2). Sattar et al (2021) reported improved sensory qualities and bioactive properties with the inclusion of either germinated green gram (Vigna radiata), black gram (Vigna mungo), and lentils (Lens culinaris) at 15% in a cereal flake.…”