Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes

Hassan, Sadia; Hussain, Muhammad Bilal; Waheed, Marwa; Ahmad, Khalil; Kassymov, Samat; Shariati, Mohammad Ali; Akram, Muhammad; Mishra, Abhay Prakash; Egbuna, Chukwuebuka

doi:10.1007/978-3-030-42319-3_16

Cited by 3 publications

(1 citation statement)

References 101 publications

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“…Enzymes, in general, have been introduced in the areas of food processing in abundance, especially amylase enzymes, because because of their importance in improving the quality of baked goods, and they are healthy and have no harm to human health (Missarah et al ., 2020 ; Matpan Bekler et al ., 2021). The alpha-amylase enzyme, an ancient human enzyme, is crucial in the food and pharmaceutical industries for starch analysis, bread production, and baby food production (Trabelsi et al, 2019;Desai et al, 2021) Amylase enzymes are classified from the group of hydrolysis enzymes.Germination is the process of grain absorbing water to allow embryo growth, resulting in swollen cells and a softer, more permeable cytoplasm (Hassan et al, 2020).…”

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confidence: 99%

Tha Nutritional Value of Germinated Sorghum

2024

HNSJ

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Sorghum [Sorghum biocolor (L) Moench] is an important cereal crop grown in diverse environments and belongs to the grass family. It is used as a staple food in developing countries, and its stalks and leaves are used for livestock feed. Sorghum grains also produce flour to prepare breads, 30%-and 70%-spelled pastries, porridges, and snacks, as well as cooking oil, alcohol, starch, and glucose.It contains a high percentage of protein, and Sorghum protein is characterized by its absence of colotinin, which is used by people with diabetes. Its grains are a rich source of the vitamin B group and phenolic compounds that are beneficial to health. Sorghumgrains are also included in As a supplement in concentrated feed for poultry due to its high protein content, reaching 12%. Protein is an important component that reflects the quality of Sorghum grains. Applying the seed germination process is a valuable technique in improving the nutritional contents of these grains, which are widely used in the world. This technology has proven effective in enhancing the nutritional value of these grains, especially in countries that depend on grains in their diet, as they usually stimulate a group of enzymes upon germination. These include amylase, protease, lipoxygenase, polyphenol oxidase, and peroxidase. These enzymes convert complex compounds into simple parts, which initiate complex physiological and biochemical changes in the seeds. Many bioactive compounds are formed that have proven many positive effects on human health.

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confidence: 99%

Tha Nutritional Value of Germinated Sorghum

2024

HNSJ

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Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram

Kushwaha,

Srivastava,

Said

2024

Food sci. technol. int.

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The investigation was conducted to optimize process variables to manufacture functional pasta from composite flour. The selected grains were steeped, germinated, dried, and milled to produce flour. The flours were mixed at optimized proportions (57.31% buckwheat flour, 12.68% finger millet flour, and 30% paheli dal flour) to produce composite flour. The full factorial experimental design opted for optimization of process variables namely, moisture content (mc) (28, 30, 32, and 34%) and mixing speed (60, 80, 100, and 120 rpm). The optimized multi-grain pasta showed shorter processing time, in-range cooking loss, and higher cooking weight and water absorption capacity (WAC). The highest overall acceptability was recorded for multi-grain pasta processed at 60 rpm with an initial mc of 32%. Proximate analysis of optimized multi-grain pasta showed that pasta contained protein (13.95%), crude fiber (5.05%), ash (2.05%), a lower amount of fat (0.74%), and carbohydrates (71.71%).

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Processing of millets

Blessing Nhara,

Pisa,

Chigede

et al. 2024

Exploring the World of Cereal Crops [Working Title]

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The necessity for countries in sub-Saharan Africa (SSA) to be self-sustaining in the fight against food and nutrition insecurity is of crucial importance to maintain their autonomy. Promoting indigenous, drought-tolerant crops is a potential way of mitigating the impacts of climate change and supplementing maize, whose productivity has declined due to dependency on erratic rain-fed agriculture. Millets are known for their high amount of macro- and micronutrients (such as B vitamins, potassium, phosphorus, magnesium, iron, zinc, copper and manganese). However, millets also contain significant amounts of anti-nutritional factors (polyphenols, enzyme inhibitors and phytates), resulting in low bioavailability of the minerals and proteins. This has led to employing a number of processing techniques during millet meal production to reduce these effects. Hence, this chapter focuses on evaluating millet processing techniques applied (e.g., soaking, dehulling, steaming, controlled germination and roasting) and their influence on the anti-nutritional factors, nutritional composition and functional properties of millet meals based on the available literature reports. This review demonstrated the importance of millet processing technologies in removing anti-nutritional factors that could reduce the bioavailability or bioaccessibility of essential nutrients.

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Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes

Cited by 3 publications

References 101 publications

Tha Nutritional Value of Germinated Sorghum

Tha Nutritional Value of Germinated Sorghum

Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram

Processing of millets

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