Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value: A Comprehensive Review

Finney, P. L.

doi:10.1007/978-1-4684-1167-6_12

Cited by 40 publications

(49 citation statements)

References 182 publications

(60 reference statements)

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“…Bhise et al (1988) and Chau and Cheung (1997) also reported that germination which is a primary step of malting significantly improved in vitro starch digestibility in sorghum. It was reported that the solubility of cell wall (Prentice 1976), partial digestion of starch and degradation of amylase inhibitors enhance the overall carbohydrate digestibility on malting (Finney 1983;Marero et al 1988). Several previous studies indicated that the decrease in the levels of anti-nutrients during soaking, germination and heat treatment might be mostly responsible for the improved in vitro starch digestibility (Singh et al 1982;Thompson and Yoon 1984;Kataria et al 1989;Kaur and Kapoor 1990).…”

Section: Resultsmentioning

confidence: 99%

Nutritional evaluation of popped and malted indigenous millet of Assam

Choudhury¹,

Das

Baroova

2010

J Food Sci Technol

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For better utilization of millets, two processing techniques, viz., popping and malting were standardized using two local varieties of foxtail millet (Setaria italica). In popped samples, crude fat and crude fibre contents were significantly lower than raw millet in both the yellow and purple varieties, while the carbohydrate and energy values were significantly higher. In malted samples, crude protein and fat contents were significantly lower than in raw millet in both the varieties, whereas the carbohydrate contents were higher. Starch digestibility was highest (42.4%) in yellow popped samples and lowest in yellow malted samples (21.8%). Protein digestibility was highest (13.2%) in purple popped and lowest (2.4%) in yellow malted samples.

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Section: Resultsmentioning

confidence: 99%

Nutritional evaluation of popped and malted indigenous millet of Assam

Choudhury¹,

Das

Baroova

2010

J Food Sci Technol

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“…It was proved that group B vitamins originate in beer from the malted barley. Germination promotes a three to six-fold increase in the level of ribo¯avin, a doubling of the level of niacin and almost a doubling of the level of folate (Finney, 1982;Walker & Baxter, 2000). The cyanocobalamin, ie vitamin B 12 , as a corrinoid compound is known to be only produced in animals and micro-organisms.…”

Section: Beer Consumption and Homocysteine Concentration O Mayer Jr Ementioning

confidence: 99%

A population study of the influence of beer consumption on folate and homocysteine concentrations

2001

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Objective: Mild hyperhomocysteinemia is a signi®cant and independent risk factor for vascular diseases. Blood total homocysteine concentration (tHcy) is considered to be the product of an interaction between genetic and nutritional factors notably intake of folate, vitamin B 12 and pyridoxine. The aim of the study was to determine whether regular intake of beer containing large amount of folate and other vitamins in¯uences the tHcy blood concentrations. Design: Cross-sectional population-based survey. Setting: Adult population, residents of Pilsen (Czech Republic) and vicinity. Subjects: Population series included 292 males and 251 females aged 35 ± 65 y, mean age 53.4 y. All subjects were examined by a standard protocol for clinical, anthropometrical and laboratory estimations. Main outcome measures: tHcy was measured by high-pressure liquid chromatography with¯uorescent detection, blood folate and B 12 levels immunochemically using commercial kits. Results: Beer intake was associated with blood folate and vitamin B 12 concentrations positively and with tHcy concentration negatively. By categories of beer intake, subjects with intake of 1 l daily or more had signi®cantly lower tHcy and higher folate concentrations than those reporting lower daily beer intake. Conclusion: Moderate beer consumption may help to maintain the tHcy levels in the normal range due to high folate content. Folate from beer may thus contribute to the protective effect of alcohol consumption on cardiovascular disease in population with generally low folate intake from other nutrients.

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“…Sprouts are nutritionally rich in enzymes that help to keep good health. Most commonly used sprouts to date are from pulses and cereals which proved sprouts as nutrient rich natural sources for human health compared to seeds (Finney, 1982;Bhardwaj & Hamama, 2011). Michalova et al (2001) observed an increase in the level of vitamin C, riboflavin and thiamine during the germination of buckwheat seeds with high levels of iron and zinc.…”

Section: Introductionmentioning

confidence: 99%

“…Finney (1982) revealed an increase from 43 mg original vitamin C content 59, 65 and 79 mg per 100 g (dry basis) respectively with addition of Fe(NO 3 ) 3 , Cu(N0 3 ) 2 , and MnC1 2 during 48 h germination of mungbean in light. Finney (1982) observed greatest vitamin C increase (392%) with increased levels of glucose in cowpea and mungbean.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and Mineral Composition of Flax Sprouts

Narina

Hamama

Bhardwaj

2012

JAS

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Flax (Linum usitatissimum) is a well-known economically viable crop with excellent nutritional qualities.The nutritional potential of flax seed sprouts has not been studied to date. Therefore, the current study was conducted to analyze nutritional qualities of sprouts of three flax cultivars Pembina and Linott) and to compare it with those of flax seeds. The results indicated lack of significance difference among the three cultivars for several traits. The sprouts were significantly different for protein with highest protein composition (25.2%) in Rahab-94. Sprouts were rich in glucose (5.1%) and fructose (2.6%) compared to sucrose (0.4%). Significant differences were observed for nitrogen (4.1%), calcium (0.27%), phosphorous (0.72%), zinc (51%), copper (23%) among sprouts of three cultivars. There were no significant differences for potassium (K), magnesium (Mg), boron (B), manganese (Mn), iron (Fe) and aluminum (Al) contents among the sprouts of three cultivars. Sprouts had higher protein content (22.3%) and lower crude fiber content (17%) as compared to that of seeds (21.7%, and 19.4%, respectively). Sprouts contained higher total sugars as compared to seeds (8.08% and 2.6%, respectively). The macronutrient and micronutrient compositions were comparatively high in seed and sprout respectively. The micronutrient values were relatively high in sprouts for boron (16.3%), iron (63.4%), manganese (52.9%) and zinc (44.4%). Flax sprouts were a good source of protein, crude fiber, simple sugars and essential micronutrients compared to flax seed and other crop sprouts.

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Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value: A Comprehensive Review

Cited by 40 publications

References 182 publications

Nutritional evaluation of popped and malted indigenous millet of Assam

Nutritional evaluation of popped and malted indigenous millet of Assam

A population study of the influence of beer consumption on folate and homocysteine concentrations

Nutritional and Mineral Composition of Flax Sprouts

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