Effect of Processing on Quality Evaluation of Composite Flours

Abstract

The present study prepared aims to demonstrate the quality evaluation of roasted and germinated composite flours. Composite flour was prepared with wheat flour, maize flour, green gram flour and groundnut flour. Material balance method was followed to get the required proportions of flours. The samples of first batch were raw and considered as control flour. Second and third batch samples were roasted flour and germinated flour respectively. Roasting and germination were done by the standard methods. Proximate composition and functional properties were determined using the standard procedures.Protein content of germinated flour was significantly higher than other flours. Fat and carbohydrate were degraded significantly (p≤0.05) during processing. On germination, the water absorption index increased significantly at 5 per cent level indicating the ability of flour to absorb water and an increase in the amount of soluble materials, which can be easily digested. Germination increased water absorption capacity, foaming capacity and solubility whereas roasting significantly affects bulk density, oil absorption capacity, swelling capacity and emulsification capacity.The present study concludes that the composite flours have better qualities that could be harnessed by roasting and germination to meet nutritional requirements and recommended for incorporation in food preparations.

Effect of dehulling, roasting, and cooking on the nutritional composition of Himalayan barnyard millet (Echinochloa frumentacea)

“…The result shown in Table 1 represents that the ash content is mainly contributed by the SC 9 . The decrease in ash content is also an indicator of the loss of minerals while dehulling 37 . All these results were in agreement with Nazni et al, who reported that processing leads to an increase in protein and carbohydrate values whereas a significant reduction in fat, ash, and moisture content in barnyard millet samples 38 .…”

“…9 The decrease in ash content is also an indicator of the loss of minerals while dehulling. 37 All these results were in agreement with Nazni et al, who reported that processing leads to an increase in protein and carbohydrate values whereas a significant reduction in fat, ash, and moisture content in barnyard millet samples. 38 The free amino acid is also significantly ( p<0.05) reduced by the different processing methods.…”

The Comparative Effect of Lactic Acid Fermentation and Germination on the Levels of Neurotoxin, Anti-Nutrients, and Nutritional Attributes of Sweet Blue Pea (Lathyrus sativus L.)

“…This is closely related to the findings of Urga et al [12,51], who found 52.4 to 65.2% of carbohydrates in raw GP. Kavitha and Parimalavalli [53] reported a decline in the carbohydrate levels (61.2%) of germinated mungbean flour as compared to raw mungbean flour (65.1%), which supports the findings of the present study. The reason for this reduction may be due to the enzymatic activity of α-amylase that facilitates the synthesis of complex sugars into simple sugars which are used as source of energy in seed germination [65].…”

“…Kumitch [52] reported that the fermentation process enhances the protein content in legumes and cereals. An increase in protein content as a result of germination has also been documented by Kavitha and Parimalavalli [53], where the protein content of germinated seeds increased from 21.9 (in raw) to 31.8% in mungbean flour. Similarly, the study reported that germination increased the protein content of germinated groundnut flour, i.e., from 29 to 32%.…”

Development of the composition of cereal dishes of higher biological value

“…During last year's different approaches how to estimate biological value of protein appeared [30]. Fermentation and germination increase the nutritional value of cereals [31][32][33], and the physical and chemical composition is influenced by the growing conditions and processing methods [34].…”