Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination

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ID: 113066
2020
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Abstract
The cereal grains such as wheat, barley, sorghum, millets were evaluated before and after germination (24 h, 48 h and 72 h) and compared for their proximate composition, antioxidant activity, total phenolic content, total flavonoid content, pasting properties, in vitro starch digestibility and FTIR spectroscopy. Germination inversely affected the protein, fat, and ash content of different cereal grains. The germinated flours have less water content and higher oil absorption capacities along with reduced starch content. The contents of rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) in the ungerminated cereal flours ranged from 20.7 to 32.1%, 26.9 to 38.0% and 6.2 to 17.6% respectively but after germination of 72 h, the RDS content increased from 26.5 to 36.2% while SDS and RS content decreased from 26.1% (sorghum) to 16% (barley) and 14.7% (barley) to 4.6% (wheat) respectively. The drought–tolerant crops (sorghum, millets and barley) are potential sources of antioxidants and phenolic content and yielded lower hydrolysis index and estimated glycaemic index upon germination. The highest section of antiparallal β-sheet, α-helix and β-turns were found in wheat flour followed by sorghum flour and their proportion decreased with continuous germination. The continuous reduction of viscosity was evaluated with the progress in germination. Overall, germination is a way to get health-promoting compounds from less utilizing cereal such as millets, sorghum and barley and enhance their uses to nourish the huge population with the aim to fulfill their nutritional requirements.
Reference Key
kaur2020journalchanges Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Harpreet Kaur;Balmeet Singh Gill;Harpreet Kaur;Balmeet Singh Gill;
Journal Journal of food science and technology
Year 2020
DOI
doi:10.1007/s13197-020-04742-6
URL
https://link.springer.com/article/10.1007/s13197-020-04742-6
Keywords
food science nutrition general chemistry/food science

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