A Comprehensive Review on the Effect of Germination on the Physiochemical Properties of Wheat, Millet, and Legumes

Shamsad Rahman, Shibil Mohammed, Praveen Kumar Dubey and Sourabh Kumar

Abstract

Wheat, legumes, and millet play an important role in our diet and they can significantly increase our nutrient intake. These are excellent sources of protein, dietary fiber, vitamins, minerals, and phytochemicals, as well as providing energy. However, they also contain antinutritional and phytate contents that can reduce the absorption of minerals. The main hindrance to the release of nutrients is the interaction between the nutrients and anti-nutritional factors. The decrease in antinutritional factors and increase in nutritional value can be achieved through a traditional processing technique known as germination. Germination is the process by which a series of biochemical reactions (synthesis of enzymes, denaturation of protein, reduction in antinutrients, and increase in accumulation of antioxidants) take place which aid in the growth of a seedling. During germination, antinutrients decrease while antioxidants, phenolic acids, bioavailability, and vitamins increase, improving the food’s nutritional properties. Germinated products have become increasingly popular nowadays due to improvements in protein, B-group vitamins, calcium, zinc, phosphorous, and iron which makes it an organic and healthy food. Understanding the physiochemical characteristics of germinated grains and legumes opens many ways for potential applications. This paper aims to explore the impact of germination on wheat, legumes, and millet, including its effects on physicochemical properties, antioxidants, processing, health benefits, and applications.

Published on: November 06, 2023
doi: 10.17756/jfcn.2023-s1-042
Citation: Rahman S, Mohammed S, Dubey PK, Kumar S. 2023. A Comprehensive Review on the Effect of Germination on the Physiochemical Properties of Wheat, Millet, and Legumes. J Food Chem Nanotechnol 9(S1): S323-S334.

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