Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes

Luo, Yang; Xie, Weihua; Jin, Xiao-Xiao; Wang, Qian; He, Ying

doi:10.1080/19476337.2013.782071

Cited by 61 publications

(60 citation statements)

References 27 publications

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“…Mineral availability was grain specific with highest availability for iron in wheat, zinc in rice and wheat, manganese in rice and soybean, and calcium in soybean, rice, and faba beans (Luo, Xie, Jin, Wang, & He, 2014). The difference in mineral availability from different cereals and legumes after germination for similar period may be related to differences in phytate content, phytase activation, extent of binding of minerals within the matrix, or interaction of these factors.…”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

“…The increase could be due to leaching of the antinutritional factors that bind the minerals (Idris et al., 2007). It has been hypothesized that the remarkable increase in phytase activity during germination helps reduce phytic acids, which bind minerals subsequently leading to increased mineral availability (Luo et al., 2014). Legumes are rich in protease inhibitors, α‐amylase inhibitors, lectins, polyphenolic compounds, tannins, and phytic acid that cause poor absorption and digestibility of minerals and nutrients (Yasmin, Zeb, Khalil, Paracha, & Khattak, 2008).…”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

“…Legumes are rich in protease inhibitors, α‐amylase inhibitors, lectins, polyphenolic compounds, tannins, and phytic acid that cause poor absorption and digestibility of minerals and nutrients (Yasmin, Zeb, Khalil, Paracha, & Khattak, 2008). Importantly, legumes contain endogenous phytase enzyme that is activated by malting to destroy phytate (Luo et al., 2014; Ogbonna et al., 2012). …”

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

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Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

499

287

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Cereals and legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients through binding and entrapment thereby limiting their release from food matrices. The interactions of nutrients with antinutritional factors are the main factor hindering nutrients release. Trypsin inhibitors and phytates inherent in cereals and legumes reduce protein digestibility and mineral release, respectively. Interaction of phytates and phenolic compounds with minerals is significant in cereals and legumes. Fermentation and germination are commonly used to disrupt these interactions and make nutrients and phytochemicals free and accessible to digestive enzymes. This paper presents a review on traditional fermentation and germination processes as a means to address myriad interactions through activation of endogenous enzymes such as α‐amylase, pullulanase, phytase, and other glucosidases. These enzymes degrade antinutritional factors and break down complex macronutrients to their simple and more digestible forms.

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Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

Section: Effect Of Germination or Malting On Nutrients And Mineralsmentioning

confidence: 99%

See 1 more Smart Citation

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Nkhata¹,

Ayua

Kamau

et al. 2018

Food Science & Nutrition

499

287

View full text Add to dashboard Cite

show abstract

“…In the current study, phytate content of soaked and germinated maize flour was reduced by 8.3% in IFW to 34.1% in KSW. Generally, germination improves the nutritional quality of foods by increasing their nutrient content and digestibility [31]. Several studies reported on the decrease of phytates in soaked and germinated maize.…”

Section: Resultsmentioning

confidence: 99%

Influence of Soaking and Germination on the Iron, Phytate and Phenolic Contents of Maize Used for Complementary Feeding in Rural Tanzania

Mihafu¹,

Laswai²,

Gichuhi³

et al. 2017

IJNFS

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Abstract:Introduction: In developing countries including Tanzania, complementary foods fed to children are often carbohydrate-based and lack sufficient protein, energy, vitamins and micronutrients. Evidence suggests that the iron contained in foods such as cereals is not fully absorbed and will collect in the colon with the possibility of free radical generation and intestinal inflammation. Plant-based complementary foods have been reported to contain high levels of phytate and phenolic compounds, which impact on iron bioavailability. Phenolic compounds have an inhibitory effect on non-heme iron, making it unavailable for absorption in the intestinal tract. Traditional processing technologies (soaking and germination) are widely used in the Iringa District for making local 'brews'. Objective: The objective of the study was to determine the influence of soaking and germination on the iron, phytate and phenolic contents of maize used for complementary feeding in rural Tanzania. Materials and Methods: Maize grains collected from five Wards in the Iringa District were soaked in distilled water, drained and germinated at 0, 36, 48 and 72 hours then processed into flour. Iron, phytate and phenolic contents were analyzed. Results: Iron content fluctuated with germination time, however a significant (P ˂ 0.05) increase was observed at the 72-hour. Significant (p˂ 0.05) reductions in the mean phytate contents of the samples (ranging from 8.3 to 34.1% reductions) were observed at the 72-hour germination time. Phenolic contents increased with germination time; there was a significant (P ˂ 0.05) increase at the 72-hour germination time for the samples from all locations. Increases in phenolic contents in the soaked germinated maize ranged from 76.7 to 86.3%. Conclusion: The processing technologies of soaking and germination commonly used in the Iringa District for making local 'brews' could be utilized to enhance the nutritional properties of complementary foods used by infants and young children. An awareness and education program to inform community members about transferring this technology and its usefulness to complementary feeding is recommended.

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“…However, DCI exists as its galactosyl derivatives limits the nutritional value of buckwheat seed [8]. Previous research has demonstrated that germination may have the potential to improve the nutritional value of the grain and can effectively reduce antinutrients in cereals and legumes [11].…”

Section: Introductionmentioning

confidence: 99%

Acid α-galactosidase is involved in D-chiro-inositol accumulation during tartary buckwheat germination

et al. 2015

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Tartary buckwheat seed and especially its sprouts are rich in D-chiro-inositol (DCI). The research was to evaluate when DCI was most accumulated in tartary buckwheat sprouts. In addition, we explored the activity and expression pattern of α-galactosidase during tartary buckwheat seed germination. The results showed that DCI contents steadily increased at early stage of germination and reached the highest level of 33.42 µg/seed at 24 h during the 72 h trail. However, the total fagopyritol contents sharply decreased from 214.6 µg/seed to 46 µg/seed at the end of the germination. The activity of acid α-galactosidase increased gradually to the peak of 0.36 nkat/seed at 24 h after the primed seed imbibition. We cloned the gene fragment of α-galactosidase in tartary buckwheat for the first time. The deduced amino acid sequence is 93% identical to that of P. vulgaris. The quantitative PCR result of gene expression pattern was consistent with its enzyme activity during seed germination.

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Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes

Cited by 61 publications

References 27 publications

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes

Influence of Soaking and Germination on the Iron, Phytate and Phenolic Contents of Maize Used for Complementary Feeding in Rural Tanzania

Acid α-galactosidase is involved in D-chiro-inositol accumulation during tartary buckwheat germination

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