Scholarlink

<p>This study investigates the impact of soaking and germination on the physico-chemical, techno-functional, nutritional, structural, and bioactive properties of barnyard millet (<i>Echinochloa esculenta</i>) flour (BMF). Germination had the highest impact on the flour, with significant (<i>p</i> &lt; 0.05) modulations in water absorption capacity (WAC), oil absorption capacity (OAC), swelling power, and emulsion properties of BMF, with germination leading to the most pronounced changes. Germinated BMF displayed a decreased WAC (2.42 to 1.91&#xa0;g/g) but increased OAC (1.51 to 1.92&#xa0;g/g), likely due to altered starch-protein interactions, while exhibiting an enhanced water absorption index and emulsion activity, attributed to hydrolysis-induced structural modifications. Enhancement in the nutritional composition was also observed, with germinated BMF showing higher protein (11.16%) and fiber (11.18%) content while reducing crude fat. Soaking (12&#xa0;h) and germination (48&#xa0;h) significantly (<i>p</i> &lt; 0.05) increased total phenolic content by 48%, total flavonoid content by 35%, and DPPH radical scavenging activity by 52% in germination-induced barnyard millet flour. Germination also showed 1.8 times higher bioactivity than soaked samples, which confirmed its superior potential for antioxidant-rich functional foods. Germinated BMF also reduced antinutritional factors such as tannins (1.61 to 0.61&#xa0;mg TA/g), with improvements in the in vitro protein digestibility by 9.94% from the control samples. Structural characterization via scanning electron microscopy revealed increased porosity in germinated BMF, corresponding to improved hydration and digestibility. Fourier transform infrared spectroscopy confirmed chemical modifications associated with enzymatic activity. These findings highlight the potential of processing technologies such as germination to enhance the functional and nutritional quality of BMF, making them suitable for fortified food formulations.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Germination-induced modulation in the techno-functional, nutritional, bioactive, antioxidant, digestibility, and structural properties of barnyard millet (Echinochloa esculenta)

  • 期刊论文

  • 发表日期：

    2026年2月21日

查看全文
  • Udipta Hazarika,
  • Ranjit Singh,
  • Anil Kumar Anal

摘要

This study investigates the impact of soaking and germination on the physico-chemical, techno-functional, nutritional, structural, and bioactive properties of barnyard millet (Echinochloa esculenta) flour (BMF). Germination had the highest impact on the flour, with significant (p < 0.05) modulations in water absorption capacity (WAC), oil absorption capacity (OAC), swelling power, and emulsion properties of BMF, with germination leading to the most pronounced changes. Germinated BMF displayed a decreased WAC (2.42 to 1.91 g/g) but increased OAC (1.51 to 1.92 g/g), likely due to altered starch-protein interactions, while exhibiting an enhanced water absorption index and emulsion activity, attributed to hydrolysis-induced structural modifications. Enhancement in the nutritional composition was also observed, with germinated BMF showing higher protein (11.16%) and fiber (11.18%) content while reducing crude fat. Soaking (12 h) and germination (48 h) significantly (p < 0.05) increased total phenolic content by 48%, total flavonoid content by 35%, and DPPH radical scavenging activity by 52% in germination-induced barnyard millet flour. Germination also showed 1.8 times higher bioactivity than soaked samples, which confirmed its superior potential for antioxidant-rich functional foods. Germinated BMF also reduced antinutritional factors such as tannins (1.61 to 0.61 mg TA/g), with improvements in the in vitro protein digestibility by 9.94% from the control samples. Structural characterization via scanning electron microscopy revealed increased porosity in germinated BMF, corresponding to improved hydration and digestibility. Fourier transform infrared spectroscopy confirmed chemical modifications associated with enzymatic activity. These findings highlight the potential of processing technologies such as germination to enhance the functional and nutritional quality of BMF, making them suitable for fortified food formulations.

Graphical Abstract