Influence of germination on physicochemical, thermo‐pasting, and antioxidant properties of moong grain ( Vigna radiata )

Abstract

Moong grains (MG) were germinated for the different time period (1, 2, 3, 4, and 5 days) and the effect of germination time on the quality of MG flour was determined. A significant (p < 0.05) increase in nutritional composition, functional properties, and antioxidant activity of MG flour was observed upon germination. In comparison to control samples, increase in protein content (27.94–35.80 g/100g), the total color difference (15.56–22.18), total phenolic content (2.31–6.84 GAE/100g), and total flavonoid content (3.82–9.35 QE/100g) occurred upon the germination. Functional properties such as WAC and OAC also increased from 1.61–3.48 g/g and 0.92–1.38 g/g, respectively, with the increase in germination time. The initial, mid, and end temperature of gelatinization decreased from 87.90 to 67.90°C, 88.00 to 98.30°C, and 88.20 to 68.70°C, respectively. Germination led to the reduction in pasting temperature and pasting viscosity of flour thereby reducing the cooking time. Principal component analysis bi‐plot also demonstrated the variability in different properties of flour with respect to germination time. Practical applications Germination of food grain is a traditional practice to enhance the bioavailability of micronutrient. Germination time is an important factor affecting the physicochemical, functional, pasting, and antioxidant properties of MG. The present study will provide cumulative information for the selection of industrial and household germination process time for the desired quality end products.

Effect of germination and roasting on the proximate composition, total phenolics, and functional properties of black chickpea (Cicer arietinum)

“…Also, thermal alteration in the chemical structure of molecules associated with phenolic compound enhanced the TPC. The results of present study are comparable with the reported TPC for germinated moong (Sharanagat, Kumar et al, ), germination of oat seeds (Tian et al, ), roasted chickpea (Jogihalli, Singh, & Sharanagat, , microwave roasted chestnut (Wani et al, ), and roasted sorghum (Sharanagat, Suhag et al, ).…”

“…The setback viscosity, which is related to the retrogradation of starch, also reduced drastically for roasted sample, indicating higher resistance of roasted starch to rearrangement and reorientation (Clifford, Chika, Jude, & Tochi, ). The trend of pasting properties of germinated BC flour is in agreement with the reported values of Jan et al () for germinated Chenopodium , Sharanagat, Kumar et al () for germinated moong, and Cornejo and Rosell () for germinated rice flour, whereas the pasting values for roasted BC flour are supported by Wani et al () for microwave roasted chestnut and Sharanagat, Suhag et al () for microwave roasted sorghum flour.…”

“…Moreover, the breakdown of complex structure during roasting shrinks the structure of BC grains. The results are in line with the reported value for surface area of microwave roasted sorghum by Sharanagat, Suhag et al (2019). However, and Kumar, Haq, and Prasad (2016) have reported significant increase in surface area of sand roasted chickpea and extra thin flaked rice, respectively.…”

“…The increase in surface area upon germination is due to the increase in moisture content during hydration, which leads to swelling of BC grain. The results were also supported by the germination of moong (Sharanagat, Kumar et al, 2019). On the other hand, reduction in surface area in microwave roasting is justified by removal of water from BC matrix.…”

“…The possible reason of increase in OAC of roasted sample is dissociation of protein to increase the nonpolar sites that facilitated binding of hydrocarbon chain (Ghavidel & Prakash, 2006). The results of WAC and OAC are supported by Singh et al (2017) for germinated sorghum flour, Sharanagat, Kumar et al (2019) for moong, Desalegn (2015) for chickpea, Wani et al (2017) for microwave roasted chestnut flour, Sharanagat, Suhag et al (2019) for microwave roasted sorghum flour, for roasted chickpea.…”