Nutritional Characteristics of Weaning Foods Prepared from Germinated Cereals and Legumes

Abstract

Acceptable and microbiologically safe weaning food formulations prepared from 70:30 combination of germinated rice:mungbean, germinated rice:cowpea, germinated corn:mungbean, and germinated corn:cowpea were nutritionally evaluated. Germination reduced the dietary bulk of the formulations due to decrease in viscosity of gruels, hence increasing their nutrient density. All blends had amino acid values that approximated the FAO reference pattern, except for the S-containing amino acids. The rice-based formulations were found superior to the corn-based ones based on the chemical score for cystine/methionine, net dietary protein energy and protein efficiency ratio. Germination increased the micronutrient contents of the formulations except for calcium.

Effect of soaking and sprouting on iron and zinc availability in green and white faba bean (Vicia faba L.)

“…Therefore the main distinct point is the change of phytase activity as will as specific activity during different treatment which showed no significant differences between the green and white faba bean. These finding are in agreement with the findings of Marero et al (1991) who reported that phytate has been degraded in cereal foods by adding phytases or by activating endogenous phytase by a combination of soaking, germination and fermentation which is of a similar order of magnitude as observed by us. Also, humans have negligible intestinal phytase activity Kumar et al (2010), even if they usually consume high phytate diets.…”

Fermentation and Lactic Acid Addition Enhance Iron Bioavailability of Maize

“…Phytate was shown to be reduced 42% in fermented maize gruel and 60 and 98% in fermented maize gruel with 10 or 50 mg of wheat phytase, respectively (8). A 60% reduction in maize phytate after 96 h of germination at 32°C was shown (23), but this level of reduction may have a minimal impact in improving iron bioavailability (21,24). Whereas germination has been implicated in reducing phytate content in maize porridges (25), the changes in starch functionality may limit its practical application in other maize products (arepa and tortilla).…”

How to Ensure Adequate Iron Absorption from Iron-fortified Food

“…An alternative approach is the soaking and germination of the cereal and legume grains. 57,58 These traditional processes activate native phytases that degrade phytic acid by removing the phos-phate groups. Fermentation with food grade microorganisms similarly activates native phytases by reducing pH and by providing additional phytases, particularly from yeast and molds.…”