REVIEW: Effects of Germination on the Nutritional Profile of Gluten‐Free Cereals and Pseudocereals: A Review

Omary, María Botero; Fong, Christina M.; Rothschild, Jeffrey; Finney, P. L.

doi:10.1094/cchem-01-11-0008

Cited by 80 publications

(50 citation statements)

References 91 publications

(158 reference statements)

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“…; Omary et al . ). Likewise, the contents of moisture (53.84–51.22 g/100 g db), lipid (2.91–1.09 g/100 g db) and protein (11.28–10.73 g/100 g db) contents of TBS steamed bread were obviously inferior to TBF steamed bread.…”

Section: Resultsmentioning

confidence: 97%

Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property

Gao

et al. 2014

Journal of Food Quality

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The quality attributes of tartary buckwheat sprouts (TBS) steamed bread including proximate composition, total phenolics, flavonoids and gamma-aminobutyric acid content, in vitro antioxidant activity, textural and sensory qualities were compared with the treatment substituted with tartary buckwheat flour (TBF) at three formulas. Chemical analyses indicated that increased amounts of TBS in the dough formulation significantly enhanced the functional properties of the final products, obviously higher than TBF-enriched bread. The data of liquid chromatography revealed that protocatechuic acid and quercetin concentration served as the dominant bioactive components in the additional steamed bread. In comparison, TBF steamed bread exhibited greater protein and fat content, as well as better textural qualities and more satisfying taste. Our study indicates that TBF and TBS are both feasible gluten-free materials to enhance the nutritive properties in steamed bread making, while the optimal formulation of steamed bread is supplemented with 8% TBS when considering its sensory acceptability and antioxidant properties. PRACTICAL APPLICATIONSThis paper reports the findings associated with the feasible use of tartary buckwheat sprouts (TBS) as an addition in Chinese steamed bread formulation. The optimal adding proportion is 8% with comprehensive consideration of the functionality of the steamed bread and the acceptability of consumers. The TBS steamed bread with higher bioactive compounds and functional value relative to the whole wheat flour and the tartary buckwheat flour steamed bread possesses a board market prospect and the potential application for the baking industry.

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Section: Resultsmentioning

confidence: 97%

Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property

Gao

et al. 2014

Journal of Food Quality

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“…The result may also be useful in order to optimize various germination procedures (both processes and management strategies) of edible seeds, in order to enhance the nutritional quality of food mixtures based on coarse cereals [40], [41]. However, at present much more work is needed for a better understanding of the important roles of minerals involved in the rice seed development and seed germination.…”

Section: Discussionmentioning

confidence: 99%

Analysis of Metal Element Distributions in Rice (Oryza sativa L.) Seeds and Relocation during Germination Based on X-Ray Fluorescence Imaging of Zn, Fe, K, Ca, and Mn

et al. 2013

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Knowledge of mineral localization within rice grains is important for understanding the role of different elements in seed development, as well as for facilitating biofortification of seed micronutrients in order to enhance seeds’ values in human diets. In this study, the concentrations of minerals in whole rice grains, hulls, brown rice, bran and polished rice were quantified by inductively coupled plasma mass spectroscopy. The in vivo mineral distribution patterns in rice grains and shifts in those distribution patterns during progressive stages of germination were analyzed by synchrotron X-ray microfluorescence. The results showed that half of the total Zn, two thirds of the total Fe, and most of the total K, Ca and Mn were removed by the milling process if the hull and bran were thoroughly polished. Concentrations of all elements were high in the embryo regions even though the local distributions within the embryo varied between elements. Mobilization of the minerals from specific seed locations during germination was also element-specific. High mobilization of K and Ca from grains to growing roots and leaf primordia was observed; the flux of Zn to these expanding tissues was somewhat less than that of K and Ca; the mobilization of Mn or Fe was relatively low, at least during the first few days of germination.

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“…This increase may be attributed to losses in dry weight, mainly loss in sugars during respiration due to a production of carbon dioxide and water, which escape from the seeds (Mbithi-Mwikya et al, 2000). During germination process, soluble sugars are produced due to the needs of growing plants (Dmary et al, 2012).…”

Section: Chemical Composition and Nutritional Properties Of Optimizedmentioning

confidence: 99%

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

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Tepary bean (Phaseolus acutifolius) is a short life cycle legume, resistant to many diseases and drought, originally from the deserts and semi-arid environment of Northwestern Mexico and the Southwestern US. Ots mature seeds are scarce consumed, and their high protein and carbohydrate contents are underutilized. The aim was to identify optimal germination conditions for producing a functional flour with máximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic content (TPC). A central composite rotatable experimental design with two factors [Germination temperature (GT, 20-40 ºC)/Germination time (Gt, 10-170 h)] in five levels was used (13 treatments). Dptimized conditions of germination to obtain a functional tepary bean flour were GT= 32 °C/Gt=120 h. Germination was an effective strategy to increase PC (+57.5%), AoxA (+188-318%), TPC (+232%), flavonoid content (+114), and dietary fiber (+246%) in tepary bean seeds. Therefore, the optimized germinated tepary bean flour could be used as a source of natural antioxidants, protein, and dietary fiber in the formulation of functional foods.Keywords: tepary bean; antioxidant activity; germination; optimization.Practical Application: Functional food from an underutilized legume was obtained by optimization of the germination bioprocess.

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REVIEW: Effects of Germination on the Nutritional Profile of Gluten‐Free Cereals and Pseudocereals: A Review

Cited by 80 publications

References 91 publications

Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property

Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property

Analysis of Metal Element Distributions in Rice (Oryza sativa L.) Seeds and Relocation during Germination Based on X-Ray Fluorescence Imaging of Zn, Fe, K, Ca, and Mn

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

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