ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2019
Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Maximizing Phenolics, γ-Aminobutyric Acid, and Antioxidant Capacity in White Corn Sprouts Through HBiology · 2026Article
- New Frontiers in Cereal and Pseudocereal Germination: Emerging Inducers for Maximizing Bioactive Compounds.Foods (Basel, Switzerland) · 2025Review
- Exploring Underused Starchy Food Crops to Extend Their Consumption: Mexico as Case of Study.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Review
- Article
- Andean Crops Germination: Changes in the Nutritional Profile, Physical and Sensory Characteristics. A Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Review
- γ-Aminobutyric Acid (GABA)-enriched Hemp Milk by Solid-state Co-fermentation and Germination Bioprocesses.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread.Metabolites · 2024Article
- The Use of Sprouts to Improve the Nutritional Value of Food Products: A Brief Review.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Review
- Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination.Plant foods for human nutrition (Dordrecht, Netherlands) · 2021Article
- Sprouted Barley Flour as a Nutritious and Functional Ingredient.Foods (Basel, Switzerland) · 2020Article
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6 authors.
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Abstract
Germination of grains is a bioprocess of emerging interest to improve nutritional and nutraceutical profile of cereals in a natural way. The aim of this work was to identify optimal germination conditions (temperature/duration) for producing a functional blue maize flour with maximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic and anthocyanin contents (TPC, TAC). A central composite rotatable experimental design (response surface methodology) with two factors [Germination temperature (Gtemp, 20-40 °C) / Germination duration (Gdur, 12-220 h)] in five levels was used (13 treatments). Blue maize seeds were soaked in distilled water (25 °C / 12 h) before germination. The sprouts were dried, tempered (25 °C), and ground to obtain germinated blue maize flours (GBMF). The prediction models developed for each response variable showed high coefficients of determination, demonstrating their adequacy to explain the variations in experimental data. Maximum values of PC, AoxA, TPC, and TAC were attained at Gtemp = 26.9 °C / Gdur = 207.7 h. Optimized germinated blue maize flour (OGBMF) presented higher PC (+38.48%), AoxA (ABTS: +192%, ORAC: +160%, DPPH: +148%), TPC (+79%), and TAC (+9.9%) than unprocessed blue maize flour (UBMF). Germination at optimal conditions is an effective strategy to increase the nutritional/nutraceutical quality of blue maize seeds, thus the flour of these germinated seeds could be used for the development of functional foods.
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