Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Functional Properties of Germinated and Non-germinated Cereals : a Comparative Study

A. Siddiqua
Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh

M. S. Ali*
Department of Applied Chemistry and Chemical Technology, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, Bangladesh

S. Ahmed
Department of Food Processing and Engineering, Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Chittagong-4225, Bangladesh

Abstract/ Executive Summary:

Cereal grains play an important role in human nutrition which is useful both for infants and adults. The practice of germination of cereal grains has become popular now-a-days. The present research was carried out to study the functional properties of germinated and non-germinated cereal flours (wheat, maize, sorghum). Bulk density and tapped density were increased in germinated maize but decreased in germinated sorghum and wheat. In germinated wheat and sorghum flour, carr index, foaming capacity, foaming stability and swelling capacity were increased but decreased in germinated maize flour. The water holding capacity of germinated wheat (GW), germinated maize (GM) and germinated sorghum (GS) (0.93g/g, 1.91g/g and 2.06g/g respectively) was found as higher than the non-germinated wheat (NGW), non-germinated maize (NGM), non-germinated sorghum (NGS) (0.5g/g, 1.27g/g and 1.16g/g respectively). Germination process increased oil holding capacity, emulsion activity, emulsion stability and acidity of all three flour samples. The oil holding capacity of maize flour (1.75g/g) was increased which was higher than the other samples. Germinated sorghum had higher acidity (0.97%) than other germinated cereals. The pH value of germinated wheat, maize and sorghum flour was decreased due to germination. The observed functional properties indicated that germinated flours may have important functional ingredients for preparation of different snacks, baked products and other food product.

Keywords: Germination; Functional properties; Cereals; Flour

Location: Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh

Start Date:

End Date:

Program Area: Socio-economic and Policy

Commodity: Cereals

Objectives:

The aim of this study was to prepare germinated cereals and evaluate the effects of germination on functional properties of different cereals.

Methodology:

Sample collection This experimental study was conducted at the Quality Control and Analytical Laboratory of the Faculty of Food Science and Technology, Chittagong Veterinary and Animal Sciences University, Chittagong, Bangladesh. The study samples (maize, white sorghum and wheat) were collected from the local market of Chittagong. Collected samples were transported to laboratory for further processing. The fresh grains were germinated and processed into flour using standard method (Blessing and Gregory, 2010). Preparation of germinated flour Collected grains were washed and soaked in water at room temperature for 24 hour. Then grains were kept at 35°C for 42 hour for germination. The optimum germination temperature of maize, sorghum and wheat grains have been reported as 28-35°c (Kun, 1988) and germination rate usually increases until the time reaches 42-72 hour (Adedeji et al., 2014). Based on the previous studies, germination time and temperature were chosen for this study. After germination the grains were dried in cabinet dryer at 65°C for 9 hours followed by dehulling. The germinated grains were milled to make flour and packed in airtight polyethylene bags. The packed germinated flour were stored at room temperature for further analysis. Preparation of non-germinated flour Grains were washed and dried at 65 C for 9 hour in cabinet dryer. Then grains were milled to find fine flour and packed in airtight polyethylene bags for further analysis. Estimation of functional properties The germinated and non-germinated flour samples were examined for functional properties such as bulk density (BD, g/ml) , tapped density (TD, g/ml), carr index (CI, g/ml), water holding capacity (WHC, g/g), oil holding capacity (OHC, g/g), swelling capacity (SC, g/g), foaming capacity (FC, %), foaming stability (FS,%), emulsion activity (EA, %), emulsion stability(ES, %), pH and acidity (%). Bulk density, tapped density and carr index for flour samples were determined according to the method described by Musa et al. (2009). pH and acidity of the study samples were determined using standard method (AOAC, 2005), while water and oil holding capacities were investigated by the method of Beuchat (1977). The emulsion activity and emulsion stability were determined by the method developed by Yasumatsu et al. (1972). The method developed by Coffmann and Garciaj (1977) was used for determining foaming capacity and foaming stability of the study samples. Swelling capacity of the flour samples were determined by the method established by Leach et al. (1959) with modification. Statistical analysis Results generated in this study were expressed as mean ± standard deviation of three independent replications by using MS excel-2007.

Source of Information: Bangladesh J. Sci. Ind. Res. 54(4), 383-390, 2019

Article Link (Online Journal): DOI: https://doi.org/10.3329/bjsir.v54i4.44573

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This study reported that functional properties of cereals grains were improved a lot through germination. Therefore it may be one of the important techniques to increase the nutritional value of the cereal grains. Germinated cereal flour can be used for the production of bakery and confectionary products because of its good functional characteristics. Gluten free germinated maize and sorghum were found with good functional properties so these cereals can be used instead of gluten free ingredients which are commercially used for people with gluten intolerance and celiac disease.

Knowledge Management: Journal