Effects of germination on nutritional composition of waxy wheat

Abstract

Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal-based products.

Improvement of nutritional composition and antioxidant capacity of high-amylose wheat during germination

“…The different results observed were due to the different wheat varieties and the different germination methods used in each research. The wheats containing high amount of dietary fiber such as highamylose wheat or waxy wheat and germination temperature of 30°C are considered to be suitable for producing higher amounts of total dietary fiber and soluble dietary fiber in germinated wheats (Hung et al 2012;Koehler et al 2007). The significant increase in levels of soluble dietary fiber in this study may have potential nutritional benefits because soluble dietary fibre consumption was found to significantly lower blood cholesterol and help stabilize blood glucose levels (Anderson et al 1990;Brown et al 1999).…”

“…Tkachuk (1979) reported that the free amino acid content after 122 h of germination at 10, 16.5 and 25°C was respectively 4×, 10× and 7× that of ungerminated wheat. An increase in levels of ash and dietary fiber was clearly observed for the 48 h-germinated waxy wheat in the report of Hung et al (2012). Free phenolic compounds including ferulic acid, vanillic acid and syringic acid as well as total phenolic compounds and antioxidant capacity of germinated wheat significantly increased as compared with ungerminated wheat (Hung et al 2011(Hung et al , 2012.…”

“…An increase in levels of ash and dietary fiber was clearly observed for the 48 h-germinated waxy wheat in the report of Hung et al (2012). Free phenolic compounds including ferulic acid, vanillic acid and syringic acid as well as total phenolic compounds and antioxidant capacity of germinated wheat significantly increased as compared with ungerminated wheat (Hung et al 2011(Hung et al , 2012. As a result, sprouted food consumption has enjoyed growing popularity with health conscious consumers (Nelson et al 2013).…”

“…The procedure of preparation and germination of highamylose wheat grains were the same procedure to that of waxy wheat grains as previously reported (Hung et al 2012). Briefly, High-amylose wheat grains (~50 g) were initially rinsed of their surface and soaked in excess distilled water for 30 min at 25°C before germination in a dark cabinet at 30°C and a relative humidity of 85 % for 0, 6, 12, 24, 36 and 48 h. After incubation, the samples were washed carefully with distilled water and then freeze-dried after freezing at −84°C.…”

“…In order to improve nutrients and sensory quality of whole wheat foods, germination technologies has been widely employed because the nutrients of whole grains including dietary fiber, free amino acids, phenolic compounds and antioxidant capacity have been reported to increase during germination (Hung et al 2012;Nelson et al 2013). Tkachuk (1979) reported that the free amino acid content after 122 h of germination at 10, 16.5 and 25°C was respectively 4×, 10× and 7× that of ungerminated wheat.…”