Bassey Stella Oyom, Chinma Chiemela Enyinnaya, Ezeocha Vanessa Chinelo, Adedeji Olajide Emmanuel, Jolayemi Olusola Samuel, Alozie-Uwa Uzoamaka Christa, Adie Irene Eneyi, Ofem Salvation Isang, Adebo Janet Adeyinka, Adebo Oluwafemi Ayodeji
Department of Human Nutrition and Dietetics, Faculty of Basic Medical Sciences, University of Calabar, Nigeria.
Department of Food Science and Technology, Federal University of Technology Minna, Nigeria.
Heliyon. 2023 Jun 19;9(6):e17452. doi: 10.1016/j.heliyon.2023.e17452. eCollection 2023 Jun.
Germination is a cheap and effective bioprocessing technique used for improvement of the nutritional, physicochemical and health-promoting properties of seeds. The benefits of germination on two fonio varieties ( and ) have not been studied. This study investigated the nutritional and physicochemical changes in two varieties of fonio germinated for 24, 48 and 72 h at 28 °C. The antioxidant, protein and starch digestibility, functional, pasting, and thermal properties were also determined. Germination over time (24, 48, 72 h) significantly (p ≤ 0.05) increased the protein, ash, total dietary fiber, majority of the amino acids, minerals, protein digestibility, resistant starch, total phenolics and antioxidant activities while phytic acid, tannin, saponin and digestible starch contents decreased in both varieties. Germination significantly increased water and oil absorption capacity, and slightly modified pasting and thermal characteristics while bulk density decreased in both varieties. The principal component analysis revealed germination time to be the key determinant in the physicochemical, nutritional, and techno-functional characteristics of fonio rather than variety, with raw and 24 h germinated grains having similar attributes. The study established that germination improved the nutritional, antioxidant, and techno-functional properties of and , which can serve as novel food ingredients for product development.
发芽是一种廉价且有效的生物加工技术，用于改善种子的营养、物理化学和促进健康的特性。发芽对两种非洲黍品种（和）的益处尚未得到研究。本研究调查了在28℃下发芽24、48和72小时的两种非洲黍品种的营养和物理化学变化。还测定了抗氧化剂、蛋白质和淀粉消化率、功能、糊化和热性质。随着时间（24、48、72小时）的发芽显著（p≤0.05）增加了蛋白质、灰分、总膳食纤维、大多数氨基酸、矿物质、蛋白质消化率、抗性淀粉、总酚类和抗氧化活性，而两种品种中的植酸、单宁、皂苷和可消化淀粉含量均降低。发芽显著提高了水和油的吸收能力，并略微改变了糊化和热特性，而两种品种的堆积密度均降低。主成分分析表明，发芽时间是非洲黍物理化学、营养和技术功能特性的关键决定因素，而非品种，未发芽和发芽24小时的谷物具有相似的属性。该研究表明，发芽改善了和的营养、抗氧化和技术功能特性，可作为产品开发的新型食品成分。
