DEVELOPMENT AND EVALUATION OF VALUE ADDED PRODUCTS WITH GERMINATED BUCKWHEAT (GBW) (FagopyrumesculentumMoench)
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Date
2018
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PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY
Abstract
Buckwheat is presently considered a food component of high nutritional value.
Buckwheat seed is the main form consumed, although the consumption of buckwheat
sprouts is increasingly popular in the world. Germination is an effective process to improve
sensory properties, nutrients and can decrease the anti-nutrient contents of the seeds.
Buckwheat is rich in fibre, phenolic compounds and protein of balanced aminoacid
composition. The aim of the present work was to standardize the time and temperature for
germination and evaluated the suitability of germinated buckwheat flour for development
of functional products.
Buckwheat seeds were germinated at three temperatures such as 20, 25, 30ºC for 6,
12, 18, 24, 30 and 36 hrs until rootlets appeared with constant soaking time that was 12 hrs.
Germination of physical characteristics like germination percentage (94%) and radicle
length was optimum at 30ºC. Sensory evaluation of cooked GBW at 30ºC for 48 hours of
germination showed the best score for colour (7.66±0.97), texture (7.73±0.96), taste
(7.26±0.88), flavor (7.60±0.91) and overall acceptability (7.60±0.91) in comparison with
other germinated buckwheat seed’s sensory evaluation. Hence germinating temperature of
30ºC for 48 hours was selected for the further analysis.
The moisture has increased by 15.78% after germination. The moisture content of
ungerminated and germinated samples of buckwheat varied between 11.03% to 12.77%.
This was due to hydration in soaking time. The protein content of germinated buckwheat
was 12.14%, whereas in buckwheat was 10.22%. The increased percentage of protein after
germination was 18.79% when compared to ungerminated buckwheat flour. There was
reawakening of protein synthesis upon imbibition, which leads to increase in protein
content in sprouted seeds
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Fat content of buckwheat decreased from 3.13±0.10 to 2.05±0.15 after germination.
The percent change after germination was 34.50%. Ash content in buckwheat was
decreased after processing by 25.36%. Ash content of the buckwheat was 2.05%, it has
decreased to 1.53% after germination.
Crude fiber content of germinated buckwheat flour was higher than the
ungerminated buckwheat flour by 56.52%. The crude fiber content of buckwheat was
0.92% raised to 1.44% after germination. The carbohydrate content of the buckwheat after
germination has decreased from 72.63 to 69.49%. The percentage decrease after
germination was 4.32% in comparison with control. The energy content of buckwheat was
higher than the germinated buckwheat flour. Energy content of buckwheat was 359.64 Kcal
decreased to 345.06 Kcal. The percent decrease in germinated buckwheat was 4.05%. The
germination of buckwheat has decreased the total carbohydrate, energy, ash and fat content
and improved the moisture, protein and fiber content.
The ungerminated buckwheat content of total and reducing sugars were 1.84±0.19
and 0.62±0.03% increased to 3.24±0.25 and 0.91±0.08% with the processing effect such as
germination. The total sugars and reducing sugar content of buckwheat was increased by
76.08 and 46.77% after germination. The starch content of buckwheat lowered from
42.83±0.35% to 39.25±0.78%. IC50values were high for germinated buckwheat on both αglucosidase and α-amylase (17.58 and 55.43) indicating slow digestibility of starch in
experimental studies.
There was no significant difference between in vitro protein digestibility in
buckwheat and germinated buckwheat (p≤ 0.05). In vitro protein digestibility content of
buckwheat was 49.02% and germinated buckwheat was 49.41%. The digestibility of
protein was increased by 0.79%. The processing effect of germination has increased
mineral content of the GBW compared to control. The sodium and potassium content
increased by 65.48 % and 20.90%. Sodium content in buckwheat was 3.1 mg/100g
increased to 5.13 mg/100g. The potassium content of buckwheat has increased from 427.6
to 517 mg/100g.
The phytochemical screening indicated presence of carbohydrates, proteins,
aminoacids, alkaloids, phenols, flavonoids and terpenoids both in germinated and
ungerminated buckwheat flour; whereas fixed oils and fats, cardiac glycosides, steroids,
saponins, tannins, phlobatinins and quinones were not presented in germinated and
ungerminated buckwheat. Germination has decreased the phenolic and flavonoid content.
The phenolic content of buckwheat was 20.20 μg/ml lowered to 16.39 μg/ml after
germination. The flavonoid content before germination was 10.25 and 8.06 after
germination. This may be due to pigmentation loss but it regains.
The antioxidant activity of buckwheat was increased with germination. IC50 value of
germinated buckwheat was lower than the ungerminated buckwheat. Lower IC50 value
indicates the more antioxidant activity. The antioxidant activity of germinated buckwheat
was increased by 32.36%. This was due to increase in polyphenolic and ascorbic acid
content.
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Pyasam, dosa and were developed with germinate buckwheat and evaluated.
Payasam was prepared by adding germinated buckwheat milk at 25, 50 and 75%. Payasam
with normal milk considered as control. Payasam with 25% incorporation showed the best
scores for colour (8.60±0.73), texture (8.40±0.82), taste (8.46±0.51), flavor (8.46±0.83) and
overall acceptability (8.33±0.81) in comparison to other proportions in sensory evaluation.
Dosa was prepared by adding germinated buckwheat flour at 25, 50 and 75%. Dosa
with rice considered as control. Dosa with 25% incorporation showed the best scores for
colour (8.06±0.79), texture (7.80±0.86), taste (8.20±0.67), flavor (7.93±0.79) and overall
acceptability (8.13±0.74) in comparison to other proportions in sensory evaluation.
Idly was prepared by adding germinated buckwheat flour at 25, 50 and 75%. Idly
with ravva considered as control. Idly with 25% incorporation showed the best scores for
colour (8.00±0.65), texture (8.00±0.65), taste (7.93±0.88), flavor (7.93±0.70) and overall
acceptability (8.20±0.56) in comparison to other proportions in sensory evaluation.
Germination has improved the quality of the grains. Utilization of these germinated
seeds in development of fermented products adds furthermore nutritional attributes. From
the study concluded that this is the initial step towards the development of functional foods
which act as anticancer, anti-inflammatory, antibacterial and antioxidant activities.
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D10,313