Effects of germination on nutritional composition of waxy wheat

Authors

  • Pham Van Hung,

    Corresponding author
    1. School of Biotechnology, International University, Vietnam National University, Quarter 6, Linh Trung Ward, Thu Duc District, HoChiMinh City, Vietnam
    • School of Biotechnology, International University, Vietnam National University, Quarter 6, Linh Trung Ward, Thu Duc District, HoChiMinh City, Vietnam.
    Search for more papers by this author
  • Tomoko Maeda,

    1. Department of Life and Health Sciences, Hyogo University of Teacher Education, 942-1, Shimokume, Yashiro, Hyogo 673-1494, Japan
    Search for more papers by this author
  • Syota Yamamoto,

    1. Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan
    Search for more papers by this author
  • Naofumi Morita

    1. Laboratory of Food Chemistry, Graduate School of Life and Environmental Sciences, Osaka Prefecture University, 1-1, Gakuen-cho, Naka-ku, Sakai, Osaka 599-8531, Japan
    2. Department of Food Packaging Technology, Toyo College of Food Technology, 4-3-2, Minami-Hanayashiki, Kawanishi, Hyogo 666-0026, Japan
    Search for more papers by this author

Abstract

BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined.

RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h-germinated wheat. The total free amino acid content of the 48 h-germinated wheat was 7881 mg kg−1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg−1 flour, d.b.). In particular, γ-aminobutyric acid increased from 84 mg kg−1 flour (d.b.) in the control to 155 mg kg−1 flour (d.b.) in the 48 h-germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat.

CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal-based products. Copyright © 2011 Society of Chemical Industry

Ancillary