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首页> 外文期刊>Current Science: A Fortnightly Journal of Research >Assessment of germination time of finger millet for value addition in functional foods
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Assessment of germination time of finger millet for value addition in functional foods

机译：用于函数食品的价值添加的指小米的萌发时间评估

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摘要

In the present study, finger millet (Eleusine coracana) grains of variety VL Mandua-315 were soaked overnight and germinated (25 degrees +/- 2 degrees C) for varying time intervals ranging from 12 to 96 h. Samples were drawn at every 12 h interval, dried at 50 degrees +/- 2 degrees C, deculmed, powdered and analysed for physico-chemical composition, functional properties and mineral content. A significant increase (P <= 0.05) in sugars, crude fibre, ascorbic acid, antioxidant activity and water solubility index and decrease (P <= 0.05) in starch, protein and ash was found with increase in germination time. Fat, total phenols and tannins reached their minimal value after 48 h of germination followed by a linear increase. Water absorption index, oil absorption index, foam capacity and foam stability decreased with soaking, followed by a linear increase up to 60 h of germination. Amongst all minerals tested, calcium showed a significant increase with increase in germination time. A clustered heat map was used to depict the effect of germination time on the overall properties of finger millet.
机译：在本研究中，VL Mandua-315品种的小米（Eleusine coracana）谷物浸泡过夜，并在12到96小时的不同时间间隔内发芽（25+/-2摄氏度）。每隔12小时抽取一次样品，在50+/-2摄氏度下干燥，去皮、粉状，并分析其理化成分、功能特性和矿物质含量。随着发芽时间的延长，糖、粗纤维、抗坏血酸、抗氧化活性和水溶性指数显著增加（P<=0.05），淀粉、蛋白质和灰分显著减少（P<=0.05）。脂肪、总酚和单宁在发芽48小时后达到最小值，随后线性增加。随着浸泡时间的延长，吸水指数、吸油指数、泡沫容量和泡沫稳定性降低，随后在发芽60小时内呈线性增加。在所有测试的矿物质中，钙随着发芽时间的增加而显著增加。用聚类热图描述了发芽时间对小米总体性状的影响。

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