Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea

Germination can increase the nutritional quality of flours and change their physicochemical properties. In the present study, waxy and nonwaxy proso millet, common buckwheat and pea were germinated for different duration of time (i.e. 0, 1, 2, 3 and 4 d). Subsequent changes in their nutritional, physicochemical and in vitro digestion characteristics induced by germination were assessed and compared. Overall, germination significantly decreased amylose and starch contents and increased the ?-amylase activity and contents of crude fibre, soluble sugars, free amino acids and bioactive components of the flours, revealing this physically efficient treatment for improving the nutritional richness of flours. Germination also affected the physicochemical properties and in vitro starch digestibility of these four flours, though it had different effects on their protein digestibility. These findings inform the application of germination in generating nutritionally rich flours with altered physicochemical properties.

Automated summary

Germination treatment significantly improves the nutritional quality and physicochemical properties of flours, reducing starch content and increasing other nutrients, enriching the nutritional value of the flours.