Processing of germinated grains

Dziki, Dariusz; Gawlik‐Dziki, Urszula

doi:10.1016/b978-0-12-811525-1.00004-x

Cited by 13 publications

(9 citation statements)

References 62 publications

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“…(Massood et al, 2014) indicated the reason is due to the drying process that are taking place after ending germination process, which is one of the main and important stages to finished the germination process. In addition, it is important to increase storage period because it works to reduce the percentage of moisture in it, which reduces the growth of microorganisms (Dziki and Gawlik-Dziki, 2019). The results of this study less than result by (Steve, 2012), who indicated the percentage of moisture in un-sprouted wheat flour was (13.20) %.…”

Section: Proximate Compositioncontrasting

confidence: 72%

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

Al-Kharkhi¹,

Mousa²

2021

PLANT ARCHIVES

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The study conducted to show the effects of germination process on chemical composition of wheat flour (Triticum aestivium). The germination process included several stages, the wheat grains were soaked for period of (24) hours, followed by the germination phase for a period of (48) hours, drying at a temperature of (30)°C for a period of (18-22) hours and then milling to obtain Whole wheat flour. The chemical of non-sprouted and sprouted wheat flour had been estimated, which include Moisture, Protein, Fat, Fiber, Ash and Carbohydrate. The results of the Chemical Analysis showed a decrease in the percentage of Moisture, an increase in the percentage of Protein in wheat flour after germination as it, a decrease in the percentage of Oil, an increase in the percentage of Fibers. The results of the study showed an increase in the concentration of total phenolic compounds in wheat flour after germination, as it was (7.53) mg/gm and for sprouted wheat flour was (12.36) mg/gm, reduction in concentration of Phytic acid in wheat flour after germination, as it was (25.9) mg/gm, and for sprouted wheat flour was (6.3) mg/100 g.

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Section: Proximate Compositioncontrasting

confidence: 72%

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

Al-Kharkhi¹,

Mousa²

2021

PLANT ARCHIVES

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“…Moisture contained in sprouted grains and seeds affects the quality and storability of sprouts in the short and long term. The moisture content of sprouts is 35–60 % ( Dziki & Gawlik-Dziki, 2019 ). Subjecting sprouts to a drying process is most convenient, to inhibit microbial growth.…”

Section: Sproutsmentioning

confidence: 99%

Sprouts as probiotic carriers: A new trend to improve consumer nutrition

Chávez García,

Rodríguez-Herrera,

Nery Flores

et al. 2023

Food Chemistry: Molecular Sciences

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“…Germinated cereals were closely related to abundant nutritional value and health functions ( 2 ). Sprouted grains, which can be fresh-cooking or taken advantage as a high value health ingredient after superfine grinding powder ( 3 ), are becoming increasingly popular with consumers in food, medicine, health products, cosmetics and other fields.…”

Section: Introductionmentioning

confidence: 99%

A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating

Dong,

Wang,

Wang

et al. 2023

Front. Nutr.

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Compared with the common grain, Tartary buckwheat enjoys higher nutritional value. Some distinctive nutrition associated with physiological activity of Tartary buckwheat is valuable in medicine. In addition, it’s a good feed crop. In the paper, the main components (starch, protein, amino acid, fatty acid and mineral) and polyphenol bioactive components in Tartary buckwheat and its sprouts were reviewed, and the accumulation of flavonoids in sprouts during germination, especially the methods, synthetic pathways and mechanisms of flavonoid accumulation was summarized. The research on bioactive components and health benefits of Tartary buckwheat also were reviewed. Besides, the applications of innovative physical technology including microwave, magnetic, electromagnetic, ultrasonic, and light were also mentioned and highlighted, which could promote the enrichment of some active substances during seeds germination and growth of Tartary buckwheat sprouts. It would give a good support and benefit for the research and processing of Tartary buckwheat and its sprouts in next day.

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Processing of germinated grains

Cited by 13 publications

References 62 publications

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

The Effect of Wheat Germination Processes on the Nutritional Parameters of Wheat Flour

Sprouts as probiotic carriers: A new trend to improve consumer nutrition

A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating

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