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. 2020 May 12;29(9):1223-1231.
doi: 10.1007/s10068-020-00770-2. eCollection 2020 Sep.

Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet

Cheng Li  1 , Duyun Jeong  1 , Ju Hun Lee  2 , Hyun-Jung Chung  1
Affiliations

Influence of germination on physicochemical properties of flours from brown rice, oat, sorghum, and millet

Cheng Li et al. Food Sci Biotechnol. .

Abstract

The changes in physiochemical properties of flours obtained from the four selected grains after germination were investigated. After germination, the sprout length of sorghum and millet was substantially larger than that of brown rice and oat. Germination led to a decrease in the apparent amylose content and swelling factor of flours. Gelatinization onset and peak temperatures increased after germination, while a slight decrease was found in conclusion temperature. Compared to the raw flours, the germinated flours derived from brown rice, sorghum, and millet had lower gelatinization enthalpy, whereas the germinated oat flour showed higher gelatinization enthalpy. Germination resulted in significant decrease in pasting parameters of the four flours. Amylose leaching of sorghum and millet flours increased after germination, while the brown rice and oat flours showed a significant decrease in amylose leaching. Results suggest that germination effectively altered the physicochemical properties of grain flours, which can be utilized as functional ingredient in the preparation of grain-based products.

Keywords: Brown rice; Flour; Germination; Grain; Physicochemical properties.

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Conflict of interest statement

Conflicts of interestThe authors have declared no conflict of interest.

Figures

Fig. 1
Fig. 1
Sprout lengths during germination. BR, brown rice flour; OAT, oat flour; SOR, sorghum flour; MIL, millet flour
Fig. 2
Fig. 2
RVA pasting curves of raw and germinated brown rice flour (A) and sorghum flour (B). BR, brown rice flour; SOR, sorghum flour; 0, 24, or 48, germination time
Fig. 3
Fig. 3
Swelling factor (A) and amylose leaching (B) of raw and germinated brown rice, oat, sorghum, and millet flours. BR, brown rice flour; OAT, oat flour; SOR, sorghum flour; MIL, millet flour; 0, 24, 48, or 60, germination time
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