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Indian Journal of Pure & Applied Biosciences (IJPAB)
Year : 2020, Volume : 8, Issue : 6
First page : (46) Last page : (55)
Article doi: : http://dx.doi.org/10.18782/2582-2845.8113

Characterization of Functional Flour from Germinated Grains

Vijay Shankar Kushwaha and Prashant Pandharinath Said*
Department of Processing and Food Engineering, College of Agricultural Engineering and Post Harvest Technology, Ranipool, Gangtok – 737 135 (India)
*Corresponding Author E-mail: psaid4@gmail.com
Received: 15.04.2020 | Revised: 24.05.2020 | Accepted: 1.06.2020 

 ABSTRACT

More than 1% world’s population is suffering from celiac disease arising from gluten consumption and malnutrition arising from lack protein and micronutrients consumption. Germination of grains has been reported improving nutrient bioavailability, protein digestibility and sensory properties. The present study aimed to characterize flours obtained from these germinated grains viz., buckwheat, finger millet and paheli dal.The signigicant level moisture content (11.21 to 12.10%), Fat (2.13 to2.6 %), ash (2 to 3.83%), fiber (3.5 to 5.80%), protein (8.20 to 23.43%), and carbohydrates (53.63 to 69.17%) was found in germinated grain’s flour. However, functional properties were bulk density (0.75 to 0.83 g/mL), dispersibility (51 to 76%), water absorption capacity (1.47 to 2.4 mL/g), oil absorption capacity (1.73 to 2 mL/g), emulsifying activity (0.489 to 0.503%), foam capacity (108 to 115%), swelling index (1.7 to 2.73 g/g) and swelling capacity (3.20 to 6.43 g/g).

Keywords:Buckwheat; Finger millet; Functional properties; Germination; Pasta.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kushwaha, V.S., & Said, P.P. (2020). Characterization of Functional Flour from Germinated Grains, Ind. J. Pure App. Biosci. 8(6), 46-55. doi: http://dx.doi.org/10.18782/2582-2845.8113