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

Abstract

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.

Effect of Sprouting on Chemical, Fatty Acid Composition, Antioxidants and Antinutrients of Flaxseeds

“…Using SPSS version 16.0 of the program, statistical analyses were performed. There was significant reduction in oil content of the sprouted flaxseeds when compared to the flaxseeds at zero time (29.60%) (Table 1), this trend is in agreement with that reported by Herchi [28], Kajla [30] and Narina [32]. The oil is the main source of energy during sprouting [33].…”

“…This might be due to synthesis of hydrolytic enzymes during germination [20]. Similar trends in protein content in flaxseeds were recorded [28], [30], [34].…”

“…Changes in the mineral content of sprouts can be associated with a change in the composition of specific amino acids to simpler amino acids, along with the production of non-protein amino acids [38] [34]. The increase in mineral content in germinated flaxseed might be due to hydrolysis of complex organic compounds by endogenous enzymes and release more nutrients leaving the antinutrients to leach into the germination medium [30]. Due to respiration during the sprouting process, this is a loss in total dry matter, an increase in total protein, a decrease in starch, an increase in sugars, and a slight increase in some vitamins and minerals [39].…”

Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research

“…In general, the germination process is known to decrease the concentration of antinutrients in the resulting sprouts. This has been extensively highlighted in the literature for many different species, i.e., green gram, cowpea, lentil and chickpea [256,257], buckwheat [258], quinoa [259], millet [260,261] barley [262], and flaxseeds [263]. In particular, Pal et al [264] compared the effects of germination, dehulling, and cooking in horse gram, and showed different patterns of nutrient/antinutrient ratios in relation to treatments.…”

Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed (Linum usitatissimum L.)

“…The HCN generated by the dissociated acetone cyanohydrin is immediately immobilised by b-cyanoalanine synthase toâ-cyanoalanine to be hydrolysed to provide asparagine. This degradation pathway of cyanogenic glucoside indicates that cyanogenic glycosides cannot be stored as secondary metabolites alone and may serve as a source of nitrogen when needed (Kajla et al, 2017). From a nutritional point of view, the decrease in cyanide during germination reduces the risk of HCN production and thus improves the nutritional quality of flaxseed.…”