Influence of grain germination on functional properties of sorghum flour

Elkhalifa, Abd Elmoneim O.; Bernhardt, Rita

doi:10.1016/j.foodchem.2009.12.041

Cited by 202 publications

(163 citation statements)

References 28 publications

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“…The efficiency of emulsification by flour varies with the type, concentration and solubility of the proteins (Elkhalifa and Bernhardt, 2010). Results showed that TSF had 14.8% of emulsified ability which is higher than wheat flour (11%) but lower than akee seed flour (25.65%) (Akintayo et al, 2002).…”

Section: Functional Propertiesmentioning

confidence: 98%

“…Besides that, smaller particle size was also associated with higher water intake. In addition, the amount of water absorption capacity is also used as a parameter for the amount of water used during gelatinization (Elkhalifa and Bernhardt, 2010) and the existence of a few amino acids in flour (Butt and Batool, 2010). Water absorption characteristic also represents the ability of flour to associate with water under conditions when water is limiting such as dough and pastes.…”

Section: Particles Size Distribution and Bulk Densitymentioning

confidence: 99%

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Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Noorfarahzilah¹,

Mansoor²,

Mamat³

2017

Food Res.

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Tarap seed (Artocarpus odoratissimus) is one of the popular snacks among Borneo Island people especially in Sabah, Malaysia. Their flesh and seed are such a potential food source but they are not fully exploited. Therefore, this study was conducted to determine its nutritional composition, mineral content and functional properties of Tarap seed flour (TSF). The proximate analysis (protein, carbohydrate, fat, crude fiber, ash, moisture), minerals content and functional properties (powder particle size, bulk density, oil and water absorption capacity, emulsion capacity, foaming ability, least gelling concentration, swelling ability and pasting properties) were determined. The proximate analysis results obtained showed that TSF had 49.65% carbohydrate, 15.60% crude fat, 12.3% crude fibers, 8.8% crude protein, 1.17 % ash and 12.5% moisture. Most abundant mineral found in Tarap flour was potassium, followed by magnesium, calcium, and natrium. The results showed that TSF has an average particle size of 166.02µm with low bulk density (0.57g/cm 3 ) as compared to wheat flour. Water and oil absorption capacities of TSF were 2.61 and 1.69g/g, respectively, while the efficiency of emulsification was 14.8%. Least gelation concentration was found to be 12% while foaming ability was 7%. Swelling ability results showed a steady increment from 60°C to 70°C but sharp increased observed from 70°C to 80°C. From the results presented, it can be concluded that TSF has a great potential for use in the formulation of composite flours to be used as ingredients in the food industry.

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Section: Functional Propertiesmentioning

confidence: 98%

Section: Particles Size Distribution and Bulk Densitymentioning

confidence: 99%

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Noorfarahzilah¹,

Mansoor²,

Mamat³

2017

Food Res.

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“…Further, the decrease in OHC was observed with the increasing concentration of mineral supplementation. The deformation in the structure occurred during the process of sprouting could be the reason of rise in OHC in different chickpea samples as previously studied by Elkhalifa and Bernhardt (2010) and Aguilera et al (2011b). Further, the different hydrophobic interactions of starch, dietary fibers and amino acids could also be a reason of different alterations in OHC.…”

Section: Effect Of Germination and Mineral Fortification On Functionamentioning

confidence: 75%

Untitled

2018

PAKJAS

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Germination of chickpeas was carried out in the light using a closed germination chamber at 25 ± 2°C and 80% R.H. Calcium, zinc and selenium were sprayed throughout the germination period in concentrations of 25, 50, 75, and 100mg/L. HPLC-UV was used at 260nm to analyze the contents of isoflavones from the samples collected on 1 st , 3 rd , 5 th , 7 th and 9 th day of germination. Profound increase in the content of biochanin A and fermonenetin was found on 7 th day of germination in WM sample with 3.08 and 5.50 mg/g, respectively. Whereas, biochanin glucoside and genistein were acquired in maximum content of 4.34 and 2.41 mg/g in 5D25 and 9D25. The results proved the use of minerals at 25 and 50mg/L during germination to be ideal for increased isoflavone as well as for increased mineral contents. Significant increase of 0.98 g/mL, 1.27 g/g and 2.29 mL/g was observed for bulk density (BD), oil holding capacity (OHC) and water holding capacity (WHC), in a samples germinated for 5 days. The results of emulsifying activity (EA), foaming capacity (FC) and foaming stability (FS) significantly decreased from 44.22-36.48%, 27.82-12.63% and 16.34-8.00%, respectively. Current results of isoflavones, minerals and functional properties encourage the utilization of germinated chickpeas at industrial level for as a functional and nutritional ingredient for the germination period of 5 days at mineral supplementation of 25-50mg/L

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“…It had earlier been observed that during malting, the grains undergo an incomplete natural germination process which usually leads to enzymic degradation of endosperm cell wall, release of starch granules from the matrix of the endosperm in which they are embedded, and increased physiological activities thereby causing the utilization of food reserves for energy and growth [25]. However, the effectiveness of the degradation had been observed to be dependent on the prevailing temperature of malting and germinating duration [26,27]. Tables 2A and 2B show the essential and non-essential amino acid profiles of sorghum grains respectively as influenced by malting.…”

Section: Effect Of Malting On the Proximate Composition Of Sorghum Grmentioning

confidence: 99%

“…Earlier observations had indicated that when sorghum grain underwent germination, increased activities of amylases and proteases were observed thereby leading to breakdown of carbohydrate and proteins respectively. As a result, malt samples contain free simple sugars and amino acids released during germination [27,28].…”

Section: Effect Of Malting On the Proximate Composition Of Sorghum Grmentioning

confidence: 99%

Comparative Assessment of Changes Induced by Malting on the Proximate Composition and Amino Acid Profile of Three Classes of Sorghum [Sorghum bicolor (L.) Moench] Grains.

Usman¹,

Bolade²

2017

J Exp Food Chem

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The aim of this study was to investigate the influence of malting on the proximate composition and amino acid profile of locally available sorghum types (local, improved and hybrid). Each sorghum type was subjected to malting after which they were analyzed. The proximate composition of the samples revealed that malting gave rise to the enhancement of protein and crude fibre content while there were reduction in the concentration of fat, ash and carbohydrate. The highest value of protein content was found in the malted Hybrid-A and Hybrid-B with an equal value of 11.45 g/100 g sample while the highest crude fibre content was found in the malted pelipeli (local sorghum type) with a value of 2.54 g/100g sample. Virtually all the amino acids (essential and non-essential) increased in value as a result of the malting process. The total essential amino acids (TEAA) in the malted sorghum grains ranged between 335.5 and 348.1 mg/g protein which fell short of the minimum recommended 35% for the maintenance of optimum human health. The quantity of each amino acid in both unmalted and malted sorghum grains respectively from different classes of the cereal was, to a great extent, not significantly different (p<0.05). The amino acid profile therefore serves as an indicator of knowing the extent of complementarity with other protein-rich plant sources in case of using the malted sorghum grains in food formulation.

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Influence of grain germination on functional properties of sorghum flour

Cited by 202 publications

References 28 publications

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Proximate composition, mineral content and functional properties of Tarap (Artocarpus odoratissimus) seed flour

Untitled

Comparative Assessment of Changes Induced by Malting on the Proximate Composition and Amino Acid Profile of Three Classes of Sorghum [Sorghum bicolor (L.) Moench] Grains.

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