Rheological properties of flour and sensory characteristics of bread made from germinated chickpea

Breads were prepared from wheat flour supplemented with 0,10,20 and 30% ungerminated or germinated chickpea flour to determine the influence of germination on the sensory acceptability of the baked products. Rheological characteristics of the flours were evaluated by the Brabender farinograph and viscoamylograph, using a wheat flour control. Farinograph development and stability times decreased, and amylograph peak viscosities increased for all fortified flours. Germinated flours showed greater retrogradation upon cooling. Most sensory characteristics of fortified breads did not differ significantly, but the chickpea loaf fortified with 10% germinated flour did not compare favourably with the control.     

Effect of preincubation of sorghum flour with enzymes on the digestibility of sorghum gruel

A low-tannin sorghum cultivar M-35-1 was used in this study. Sorghum was germinated for 6 days and protease and amylase activities were measured every 24 h. Results showed that the 5th day germinated sorghum had a higher protease activity and a lower amylase activity. Sorghum flour was incubated for 30 min with the extract from germinated sorghum or with 0.01, 0.05 or 0.1 mg ml⁻¹ papain or trypsin prior to cooking in water. Results showed increase in in vitro protein digestibility (IVPD) with the 5th day germination extract. Pretreatment of sorghum flour with small amounts of papain or trypsin (0.01 mg ml⁻¹) improved the IVPD without affecting the paste viscosity, whereas the germinated sorghum extract led to very low paste viscosity. ©     

Effects of germination on nutritional composition of waxy wheat

BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined. RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h‐germinated wheat. The total free amino acid content of the 48 h‐germinated wheat was 7881 mg kg^?1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg^?1 flour, d.b.). In particular, γ‐aminobutyric acid increased from 84 mg kg^?1 flour (d.b.) in the control to 155 mg kg^?1 flour (d.b.) in the 48 h‐germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat. CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal‐based products. Copyright © 2011 Society of Chemical Industry     

Effect of germination and dehulling on functional properties of legume flours

The functional properties of flours derived from selected legumes were studied before and after dehulling of the germinated seeds. Ungerminated seeds were used as the control. The chosen legumes were green gram (Phaseolus aureus), cowpea (Vigna catjang), lentil (Lens culinaris) and bengal gram (Cicer arietinum). Dehulled samples had a higher protein solubility compared with germinated and control samples. The bulk densities of germinated and dehulled legume flours were lower compared to control. Germination increased water absorption capacities of legume flours from 1226, 1285, 974 and 1362 g kg^?1 to 1481, 1433, 1448 and 1517 g kg^?1 in green gram, cowpea, lentil and bengal gram, respectively. Fat absorption capacities increased in germinated samples (1130, 1242, 920 and 837 g kg^?1) as against 900, 993, 857 and 788 g kg^?1 at ambient conditions for green gram, cowpea, lentil and bengal gram, respectively. On dehulling, the fat absorption capacities of samples were reduced and the differences were statistically significant. The emulsification capacities of control samples ranged from 55 to 193 ml oil emulsified per gram of sample. On germination and dehulling, the emulsification capacities, activities and stabilities of samples increased significantly. There were increases in foaming capacities and reduction in foam stabilities of all the samples investigated on germination and dehulling. Thus, the study indicated that germination and dehulling improved the functional properties of legumes. Copyright © 2006 Society of Chemical Industry     

Effect of Germination on Chemical Composition,Biochemical Constituents and Antinutritional Factors of Soya Bean (Glycine max) Seeds

The published scientific data concerning the effects of germination on chemical composition, biochemical constituents and anti-nutritional factors of soya bean are reviewed. The amino acid profile did not change to a great extent; only a noticeable increase in aspartic acid was observed whereas there was a gradual decrease in the available lysine level and lipid content as germination progressed. Both the total protein content and the nonprotein nitrogen increased after 5 days of germination. Dietary fibres are partially degraded in germinated seeds. Germinated soya bean is an excellent source of ascorbic acid and riboflavin. Niacin contents increased distinctly after germination. Germination induced a reduction in lipase inhibitor activity. The galactosyl oligosaccharides drastically decreased in germinated seeds. After 4 days of germination, the activity of certain lectins decreased to 4% of that of ungerminated soya beans. The phytic acid in the seeds was degraded by the phytase activated during germination, thus increasing the availability of the minerals present in the germinated seeds. Germination can degrade both Kunitz soya bean trypsin inhibitor and the major Bowman–Birk soya bean trypsin inhibitor; the degradation is enhanced, if germination process lasts more than 4 days. © 1997 SCI.     

Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations

Cookies (soft type biscuits) were produced from blends of wheat flour containing graded levels (0–25%) of protein concentrates prepared from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds and evaluated for nutritional, baking and sensory properties. Protein quality was investigated using weanling albino rats fed diets that were formulated to supply 10% protein using cookie samples, with casein as a control. Cookies produced from blends containing protein concentrates from germinated seeds had higher contents of crude protein and lower levels of polyphenol and phytic acid, compared with cookies supplemented with concentrates from ungerminated seeds. The use of up to 15% concentrate from ungerminated seeds in the blends produced cookies with spread ratio, hardness, colour and flavour similar to the 100% wheat flour (control) cookies. Cookies supplemented with concentrates from germinated seeds at 15–25% levels were nutritionally comparable to diets based on casein, but at the expense of acceptability. Copyright © 2004 Society of Chemical Industry     

Effects of Germination on the Nutritional Properties,Phenolic Profiles,and Antioxidant Activities of Buckwheat

Germination is considered to be an effective process for improving the nutritional quality and functionality of cereals. In this study, changes of nutritional ingredients, antinutritional components, chemical composition, and antioxidant activities of buckwheat seeds over 72 h of germination were investigated, and the reasons for these changes are discussed. With the prolonged germination time, the contents of crude protein, reducing sugar, total phenolics, total flavonoids, and condensed tannins increased significantly, while the levels of crude fat, phytic acid, and the activity of trypsin inhibitor decreased. Phenolic compounds, such as rutin, vitexin, isovitexin, orientin, isoorientin, chlorogenic acid, trans‐3‐hydroxycinnamic acid, and p‐hydroxybenzoic acid increased significantly during the germination process, which may be due to the activation of phenylalanine ammonialyase. The improvement of flavonoids led to significant enhancement of the antioxidant activities of germinated buckwheat. Germinated buckwheat had better nutritional value and antioxidant activities than ungerminated buckwheat, and it represented an excellent natural source of flavonoids and phenolic compounds, especially rutin and C‐glycosylflavones. Therefore, germinated buckwheat could be used as a promising functional food for health promotion.     

Utilization of germinated ancient wheat (Emmer and Einkorn) flours to improve functional and nutritional properties of bread

Germinated and untreated ancient (Einkorn and Emmer) and modern (Esperia) wheat flours (0, 5, 10, 15 and 20%) were used in bread dough to improve functional and nutritional properties of bread according to (3 × 2 × 5) x 2 factorial design. Utilization of wheat varieties in the germinated form increased the ash, total dietary fiber (TDF), total yellow pigment (TYP), total phenolic content (TPC), antioxidant activities, Ca, Fe and Mg content of bread, and also the most increments in those values (except TYP) were observed in Emmer flour usage. Germinated wheat flour decreased the mean phytic acid contents of bread samples from 313.32 mg/100 g to 291.81 mg/100 g compared to untreated wheat flour. The use of ancient wheat flour (einkorn and emmer) gave lower bread volume compared to modern bread wheat flour. The use of germinated wheat flour decreased the crust and crumb L* values of the breads but increased the a* and b* values. As a result, increasing ratios of germinated ancient wheat flour increased the functional component and nutritional value of the bread, and at the same time, its usage at low ratio contributed positively to the technological quality of the bread.     

发芽红高粱营养成分分析及其在蛋糕中的应用

为扩大红高粱作为食品配料的应用范围,对比分析红高粱和发芽14 h红高粱的营养成分,并将其应用于蛋糕中。结果表明：发芽前后红高粱的灰分、脂肪、蛋白质、碳水化合物、膳食纤维含量没有显著变化,氨基酸总含量由（7.18±0.01） g/100 g增加到（8.18±0.01） g/100 g,单宁含量由0.64%降低到0.52%,VB1含量由0.076 7 mg/100 g增加到0.078 5 mg/100 g。将2 种高粱粉分别按照质量分数0%、2.5%、5.0%、7.5%、10.0%的添加量替换面粉用于蛋糕的制作,结果表明,5.0%红高粱、10.0%发芽红高粱的替代量对蛋糕的感官、比容和硬度不会造成不良影响。     

Changes in nutritional composition,enzyme activities and bioactive compounds of germinated buckwheat (Fagopyrum esculantum M.) under unchanged air and humidity conditions

The objective of this study was to investigate changes in nutritional and bioactive compounds in buckwheat seeds during germination under unchanged air and humidity conditions. The germination increased the crude protein, total lipid, reducing sugars, essential amino acids (EAA) and polyunsaturated fatty acids, but decreased the total ash, total carbohydrate and saturated fatty acids. After germinating for 48 h, the total EAA and polyunsaturated fatty acids significantly increased by 5.22% and 3.66%, respectively, as compared to those of ungerminated buckwheat. The total phenolics and flavonoids contents of both free and bound phenolic extracts of germinated buckwheat were also significantly higher than those of ungerminated buckwheat. The rutin content was found to gradually increase during germination, whereas the quercetin content was the highest in the 36 h-germinated buckwheat (0.26 mg g⁻¹ flour). Therefore, germinated buckwheat is considered as a potential material for producing healthy functional foods.     

Impact of α‐amylase and maltodextrin on physicochemical,functional and antioxidant capacity of spray‐dried purple sweet potato flour

BACKGROUND: Purple sweet potato flour could be used to enhance food products through colour, flavour and nutrients. Purple sweet potato flour has not yet been prepared with maltodextrin and amylase treatment using spray drying. Thus, the investigation was to evaluate the effect of various levels of maltodextrin (30 and 50 g kg^?1 w/v), amylase (3 and 7 g kg^?1 puree) and combined with maltodextrin and amylase on the physicochemical, functional and antioxidant capacity of spray dried purple sweet potato flours. RESULTS: Amylase and amylase with maltodextrin‐treated flours had a higher anthocyanin and total phenolic content than the control and maltodextrin‐treated flours. However, the antioxidant capacity was higher in the control and maltodextrin‐treated flours compared to the amylase and amylase with maltodextrin‐treated flours. The control had a higher water absorption index and lower water solubility index compared to the maltodextrin and combined with amylase and maltodextrin‐treated flours. On the other hand, maltodextrin increased whereas α‐amylase decreased the glass transition temperature. With respect to morphology, the particles of amylase‐treated flours were smaller than the control and maltodextrin‐treated flours. CONCLUSION: The results showed that good quality flour could be prepared by combining 30 g kg^?1 maltodextrin and 7 g kg^?1 amylase treatment. Copyright © 2009 Society of Chemical Industry     

Composition,digestibility, and functional properties of yellow pea as affected by processing

The proximate composition, digestibility, and functional properties of micronized, pre‐germinated, and untreated yellow pea flours were investigated. The three flours had comparable proximate composition. Foaming capacity and solubility at pH 7 were lower in the treated flours compared with the untreated flours. Water holding capacity (WHC) and fat absorption capacity (FAC) were both improved in the micronized flour and only FAC in the pre‐germinated flour. The degree of hydrolysis of the flours pre‐hydrolyzed with bromelain, trypsin, or papain ranged between 8.89 and 19.80%. Pre‐hydrolysis resulted in partial reduction in the molecular weight (MW) of the proteins and extensive reduction after in vitro protein digestion. The hydrolysates had lower trypsin inhibitor and higher total phenol and phytic acid contents than the flours.

Practical applications

The use of yellow pea and other pulses is hampered by their low protein digestibility due to the presence of anti‐nutritional factors and protein complexation with carbohydrates. Milder processing techniques have become attractive alternative to overcome these attributes. The results from this study suggest that micronization, pre‐germination, and/or pre‐hydrolysis can be conveniently used to modify the nutritional and functional properties and bioactive potential of yellow pea flours. This could markedly influence value, diversify use, and competitiveness of yellow pea.     

Effects of germination time on phenolics,antioxidant capacity,in vitro phenolic bioaccessibility and starch digestibility in sorghum

The effects of germination time on phenolic, flavonoid, anthocyanin, antioxidant capacities, inhibition capacity of α-amylase, bioaccessibility of phenolic and digestibility of starch in sorghum were evaluated in this study. The levels of total phenolic, flavonoid and anthocyanin in germinated sorghum for 48 h increased by 39.74%, 37.28% and 52.21%, respectively. Germination also increased the composition of phenolic, flavonoid and anthocyanin in sorghum, and their antioxidant capacity and inhibitory rates of α-amylase. Additionally, in vitro digestion results showed that phenolic bioaccessibility increased by 10.18%, and digestibility of starch and expected glycaemic index (eGI) decreased by 13.87% and 5.26 in germinated sorghum for 48 h compared with the ungerminated sorghum. These results indicate that germination might be a green method to improve the nutritional quality of sorghum and promote the development of germinated whole-grain food.     

Seed treatments affect functional and antinutritional properties of amaranth flours

The effects of seed treatments, including cooking, popping germination and flour air classification, on the functional properties and antinutritional factors of Amaranthus caudatus and Amaranthus cruentus seeds were studied. Thermal treatments increased the water absorption with a maximum value of 5.1 and 6.3 g g⁻¹ in flour of popped seeds of both species. Generally, fat absorption increased after the treatments. Air classification and germination followed by drying at low temperature increased the foam stability of the flours, while thermal treatment and germination followed by drying at higher temperatures reduced the foam stability. All treatments except air classification decreased the emulsion stability. Also, all treatments except germination followed by drying at 30 °C increased the flour dispersibility, whereas the soluble nitrogen index was increased in the germinated seed flours and decreased in thermal treated seeds and air‐classified flours. Air classification increased the contents of phenolic compounds and phytate and decreased the contents of enzyme inhibitors, whereas the thermal treatments reduced the contents of phenolic compounds, phytate and enzyme inhibitors to a greater extent for cooking than for popping. Germination followed by drying reduced the level of phenolic compounds, phytate and enzyme inhibitors. Copyright © 2006 Society of Chemical Industry     

不同发芽阶段高粱粉理化及功能特性的变化

该实验以白高粱为原料,研究不同发芽时间对高粱粉淀粉组分及含量、淀粉酶活力、热力学、糊化、流变以及功能特性的影响。结果表明,发芽后高粱淀粉酶活力显著上升;总淀粉、直链淀粉和支链淀粉含量显著下降;热力学性质测定结果表明,发芽使糊化焓增加,提高了其稳定性和结晶度,起始糊化温度上升,峰值和终止糊化温度无显著变化;随着发芽时间的延长,高粱粉体系黏度下降,热糊稳定性及冷糊稳定性提高;储能模量和损耗模量低,高粱粉糊的流动性增强;发芽改善了高粱粉的乳化和乳化稳定性、起泡和泡沫稳定性,持油性提高、持水性降低。综上所述,发芽在一定程度上改善了高粱粉的理化及功能特性。     

Characterisation of germinated fenugreek (Trigonella foenum‐graecum L.) seed fractions

Germinated fenugreek seeds were separated into endosperm, seed coat and sprouts with an overall yield of 78%. Germinated endosperm, sprouts and ungerminated endosperm contained 39.25%, 36.12% and 48.20% protein, respectively. Germinated seed coat had 55.80% insoluble and 86.96% total dietary fibre, whereas ungerminted seed coat had 31.90% and 77.10% respectively. Sprouts were rich in polyphenols (97.55 mg per 100 g). At 200 ppm concentration, the antioxidant activity of the extracts of seed coat, sprouts and endosperm from germinated fenugreek seeds was 79.87%, 49.05%, and 13.42% where as the seed coat and endosperm of ungerminated fenugreek exhibited 90.94% and 10.13% antioxidant activity respectively. The GC analysis of the ester derivatives of the fixed oils of above fractions showed discernable changes in fatty acid profile. Atomic absorption spectroscopy analysis of the above fractions showed overall differences in their mineral content particularly calcium, zinc, copper, iron, potassium, manganese and magnesium.     

Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination

Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE pattern and some functional properties i.e. emulsification capacity (EC), foaming capacity (FC), foam stability (FS), water and fat absorption capacities of the flour was studied. Germination decreased albumins, globulins and prolamins at different levels but non protein nitrogen and glutelins were increased. The protein solubility index was high at both extreme pH values with an isoelectric point (IP) at pH of 4.4-4.5. The solubility of the protein slightly increased due to germination at all the pH values. PAGE pattern revealed on obvious dissociation and utilization for both fast and slow moving protein fractions during germination. Emulsification and foaming properties vs pH profile were similar to the pattern of solubility vs pH. Both properties were high at acidic and alkaline pH's and the minimum values were at pH 4 to 5. Germination process improved EC, FC and FS of the flour in comparison with that of dry bean flour. Water absorption of faba bean flours was improved during germination but the fat absorption markedly decreased.     

莲子发芽对其功能及化学特性的影响

将莲子浸泡于水中,放置不同时间(24、36h和48h)和温度(25℃和35℃)促进其发芽,以未发芽莲子为空白对照,比较发芽种子化学和功能特性的变化。种子发芽导致胚乳中粗蛋白质和粗脂肪(P＜0.05)显著增加,而灰分和水分含量则没有可观测到的显著变化,其他成分除了植酸显著增加(P＜0.05)外,总酚、单宁和儿茶酚类物质的含量显著降低(P＜0.05)。发芽莲胚乳粉的吸水能力、吸油能力、乳化活性以及起泡性增加,而蛋白质溶解性下降(P＜0.05)。此外,发芽后莲心的总酚类化合物(P＜0.05)、总黄酮和酚类生物碱(甲基莲心碱、莲心碱、异莲心碱)含量都显著增加。因此,萌发可以增加莲子胚乳的营养质量和功能性质,而降低其抗营养性质,同样发芽能提高莲心酚类生物碱的含量。研究说明莲子发芽是改善莲子和莲心的营养质量好的方法。     

IMPROVED CORN AND MILLET BASED WEANING FOODS: FORMULATION, VISCOSITY, AND NUTRITIONAL AND MICROBIAL QUALITY

In Tanzania, germinated cereal flour is added to weaning foods consisting of ungerminated cereal or root crop flour and sometimes legumes to reduce bulk and viscosity, and increase nutrient density. However, there is no standard procedure for germinated cereal flour preparation and addition to gruels. This study was conducted to improve the chemical, physical and microbiological quality of millet and corn gruels based on protein and energy requirements for infants. Germinated millet flour (GMF) was more efficient than germinated corn flour in reducing gruel viscosity to < 3 Pascal s in 5 min. Washing before germination did not significantly reduce the microbial levels in GMF. Formulations consisting of millet, corn or combinations with soybean or peanut at a cereal: legume ratio of 7:3, and GMF were prepared by traditional and improved methods. In the lat-     

Dough properties and baking characteristics of white bread,as affected by addition of raw,germinated and toasted pea flour

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p < 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p < 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content.