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Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration

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Abstract

The cereal grains (wheat, rice, oats and maize) were germinated from 24 to 72 h for different time with the aim to increase their antioxidant activity, RDS (rapidly digestible starch) and low resistant starch (RS) fractions. Upon germination for 24 h, the protein, fat, fiber and ash content of different cereal grains decreased from 13.7 to 12.5%, 1.7 to 1.2%, 1.08 to 1.05% and 1.32 to 1.27% respectively. The germinated flours from different cereals contributed to the advanced molecular interactions between proteins and starch. The FTIR analysis revealed the evident changes in the spectral intensity among the germinated cereal flours. The amide I bands occur due to C=O straightening of the peptide group. The proportion of α-helix and β-sheet were highest in wheat flour while maize flour had the highest section of β-turns and anti-parallel β-sheets. The proportion of secondary proteins decreased with the progression in germination period. The germination significantly decreased the total starch content and causes the depolymerization of starch molecules. The continuous reduction of viscosity was observed with the progress in germination. Overall, this study summarizes that the germination can be used as the effective natural bio-processing technique to develop modified cereal flours with enhanced nutritional properties and promote possible interactions of the flour components aimed towards the emphasis of both starch and protein digestion rates.

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Authors and Affiliations

  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab, 143005, India

    Harpreet Kaur & Balmeet Singh Gill

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  1. Harpreet Kaur
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  2. Balmeet Singh Gill
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Correspondence to Harpreet Kaur.

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Kaur, H., Gill, B.S. Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration. Food Measure 14, 1147–1157 (2020). https://doi.org/10.1007/s11694-019-00364-5

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