ArticlePlant foods for human nutrition (Dordrecht, Netherlands)2021
Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination.
Article in Plant foods for human nutrition (Dordrecht, Netherlands), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 25 citations in OpenAlex.
- Exploring Germination to Unlock the Nutritional Potential of Sorghum (Molecules (Basel, Switzerland) · 2025Article
- Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination of different wheat varieties.Food chemistry: X · 2024Article
- γ-Aminobutyric Acid (GABA)-enriched Hemp Milk by Solid-state Co-fermentation and Germination Bioprocesses.Plant foods for human nutrition (Dordrecht, Netherlands) · 2024Article
- Article
- Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Foods (Basel, Switzerland) · 2023Article
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Wheat grains were germinated at different time (12, 24, 36, and 48 h) and temperature (25, 30, and 35°C) to enhance the functionality of resultant flour. Results revealed that an increase in germination time and temperature enhanced the in vitro digestibility of starch (10.35-42.30 %) and proteins (6.31-44.02 %) owing to their depolymerization by hydrolytic enzymes. Total phenolic and flavonoid content of wheat during germination at variable conditions were enhanced significantly (p < 0.05) from 3.62 to 5.54 mg GAE/g and 32.06 to 54.33 mg QE/100 g, respectively. Germination at elevated temperature (35°C) for a prolonged time (48 h) increased the DPPH RSA by 58.85 %, reducing power by 80.40 % and metal chelating activity by 112.26 % as a result of the structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes also results in a continuous reduction in the viscosity and lightness values of wheat flour. Tailored germination, therefore, can be offered as a tool to increase the nutrient digestibility and bioactive potential of wheat thus resulting in producing the naturally modified flour with enhanced functionality.
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