DEVELOPMENT AND EVALUATION OF VALUE ADDED PRODUCTS WITH GERMINATED BUCKWHEAT (GBW) (FagopyrumesculentumMoench)

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dc.contributor.advisorSUCHIRITHA DEVI, S
dc.contributor.authorSHREEJA, K
dc.date.accessioned2020-10-06T05:25:41Z
dc.date.available2020-10-06T05:25:41Z
dc.date.issued2018
dc.description.abstractBuckwheat 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 xvii 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. xviii 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.en_US
dc.identifier.citationD10,313en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810152491
dc.keywordsDEVELOPMENT AND EVALUATION OF VALUE ADDED PRODUCTS WITH GERMINATED BUCKWHEAT (GBW) (FagopyrumesculentumMoench)en_US
dc.language.isoEnglishen_US
dc.publisherPROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITYen_US
dc.subFood and Nutritionen_US
dc.themeM.Scen_US
dc.these.typeM.Scen_US
dc.titleDEVELOPMENT AND EVALUATION OF VALUE ADDED PRODUCTS WITH GERMINATED BUCKWHEAT (GBW) (FagopyrumesculentumMoench)en_US
dc.typeThesisen_US
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