The Effects of Germinated Grain and Legume Products on The Use and Quality of The Bakery Products

Year 2021, Volume: 17 Issue: 2, 63 - 75, 31.12.2021

Fatma Hayıt Hülya Gül

Abstract

In this study, the changes in the nutritional content of germinated grains and legumes with the effect of germination and how their non-nutritional properties change were investigated. In addition, the effect of germinated grain and legume flours on the quality of dough and bakery product was examined. Grain and legume seeds are germinated by keeping them at a certain time and temperature, and their nutritional content is improved. Dietary fiber content, antioxidant amount, vitamin, mineral and protein content of these germinated products increase with the effect of germination process. Along with these, a decrease in the amount of phytic acid and enzyme inhibitors is observed with the effect of germination. Different grains and legume flours are already used in the production of bakery products such as bread, biscuits, noodles, and a variety of products are provided. With the use of germinated grains and legumes, it is aimed to increase the nutritional content of these food products such as protein, mineral substance, dietary fiber. The germination process also has positive effects on product quality. The bread volume feature varies with the difference of the products used. While the amount of gluten will decrease with the decrease in the amount of wheat flour in wheat breads, there is a decrease in the volume, but such a problem was not encountered in gluten-free bread samples. Especially in the production of gluten-free products, germinated grain and legume flours are used to increase the nutritional content of the products. Increasing the nutritional content in the production of pasta, biscuits, noodles with germinated grain and legume seeds and not creating a negative sensory aspect increases the usability of germinated products in these sectors.

Keywords

germinated grain, bakery products, legumes

References

• [1]Yeti̇m, H., Öztürk, İ., Törnük, F., Sağdıç, O., Hayta, M. Yenilebilir Bitki ve Tohum Filizlerinin Fonksiyonel Özellikleri. Gıda, 35 (3) , 205-210, 2010.
• [2]Arslan, M. Çeşitli şiddetteki gök gürültüsü seslerinin tohum çimlenmesi üzerine etkileri. Dumlupınar Üniversitesi Fen Bilimleri Enstitüsü Biyoloji Anabilim Dalı Yüksek Lisans Tezi, Kütahya, 42 s, 2010.
• [3]Savelkoul, F.H.M.G., Van der Poel, A.F.B., Tamminga, S. The presence and inactivation of trypsin inhibitors, tannins, lectins and amylase inhibitors in legume seeds during germination. A review. 1992.
• [4]Wilhelmson, A., Oksman-Caldentey, K.M., Laitila, A., Suortti, T., Kaukovirta-Norja, A., Poutanen, K. Development of a Germination Process for Producing High β-glucan, Whole Grain Food Ingredients from Oat. Cereal Chem, 78: 715-720, 2001.
• [5]Plaza, L., Ancos, B., Cano, M.P. Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum L.) and alfalfa (Medicago sativa) treated by new drying method. Eur. Food Res. Technol., 216 (2), 138-144, 2003.
• [6]Orozco, R., Piskula, M.K., Zielinski, H., Kozlowska, H., Frias, J., VidalValverde, C., Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton, European Food Research and Technology, 223, 495-502, 2006.
• [7]Casals, B. A., Zevallos, L. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chemistry, 119(4), 2010.
• [8]Turan, A. Çimlendirilmiş esmer pirinç keki üretiminin biyoaktif bileşenlere etkisi. Hacettepe Üniversitesi, Fen Bilimleri Enstitüsü, Gıda Mühendisliği Anabilim Dalı, Yüksek Lisans Tezi, 3-60, 2013.
• [9]Okur, B., Madenci, A. B. Çiğ Beslenme (Raw Food) Akımında Çimlendirilmiş Hububat ve Baklagillerin Önemi. Journal of Tourism and Gastronomy Studies, 7 (1), 664-675, 2019.
• [10]Lintschinger, J., Fuchs, N., Moser, H., Jager, R., Hlebeina, T., Markolin, G., Uptake of various trace elements during germination of wheat, buckwheat and quinoa. Plant Foods for Human Nutrition, 50, pp. 223-237, 1997.
• [11]Wen, H., Cao, X., Gu, Z., Tang, J., Han, Y. Effects of components in the culture solution on peptides accumulation during germination of brown rice. European Food Research and Technology. 228(6), 2009.
• [12]Dogra, J., Dhaliwal, Y.S., Kalia, M. Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soyabean and its utilization in various Indian leavened products. Journal of Food Science and Technology, 38(5): 453-457, 2001.
• [13]Khattak, A.B., Zeb, A., Khan, M., Bibi, N., Khalil, S.A., Khattak, M.S. Influence of Germination Techniques on Phytic Acid and Polyphenols Content of Chickpea (Cicer arietinum L.) Sprouts, Food Chem, 104: 1074-1079, 2007.
• [14]Khattak, A.B., Zeb, A., Khan, M., Bibi, N. Impact of Germination Time and Type of Illumination on Carotenoid Content, Protein Solubility and in vitro Protein Digestibility of Chickpea (Cicer arietinum L.) Sprouts, Food Chem, 109: 797-801, 2008.
• [15] Dueñas, M., Hernández, T., I. Estrella, Fernández, D. Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.), Food Chemistry, Volume 117, Issue 4, Pages 599-607, 2009.
• [16]Mao, J. J., Dong, J. F., Zhu, M. Y., Effect of germination conditions on ascorbic acid level and yield of soybean sprout, Journal Science Food Agriculture, 85, 943-947, 2005.
• [17]Narsih, N., Yunianta, Harijono, H., The study of germination and soaking time to improve nutritional quality of sorghum seed, International Food Research Journal, 19 (4), 1429–1432, 2012.
• [18]Rana, G. K., Khan, M. A., Singh, Y. Effect of Germination on Nutritional and Organoleptic Properties of Multigrain Dalia. Indian Res. J. Genet. Biotech 7(4) : 436 – 441, 2015.
• [19]Shahidi, F., Naczk. M. An overview of the phenolics of canola and rapeseed: chemical, sensory and nutritional significance. Journal of American Oil Chemist Society, 69, pp. 917-924, 1992.
• [20]Laboure, A. M., Gagnon, J., Lescure, A. M. Purification and characterization of a phytase (myo-inositolhexakisphosphate phosphohydrolase) accumulated in maize (Zea mays) seedlings during germination. Biochemical Journal, 295(2), 1993.
• [21]Sung, HG., Shin, HT., Ha, JK., Lai, HL., Cheng, KJ, Lee, JH. Effect of Germination Temperature on Characteristics of Phytase Production from Barley. Bioresource Technology, 96: 1297-1303, 2005.
• [22]Tian, B., Xie, B., Shi, J., Wu, J., Cai, Y., Xu, T., Xue, S. and Deng, Q., Physicochemical changes of oat seeds during germination, Food Chemistry, 119, 1195–1200, 2010.
• [23]El-Adawy, T. A., Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods for Human Nutrition 57(1):83-97, 2002.
• [24]Valverde, C.V., Frías, J., Sierra, I., Blazquez, I., Lambien, F., Kuo, Y. H. New functional legume food by germination. Effect on the nutritive value of beans, lentils and peas European Food Research and Technology, 215, pp. 472-476, 2002.
• [25]Ohtsubo, K., Suzuki, K., Yasui, Y., Kasumi, T. Bio-functional components in the processed pre-germinated brown rice by a twin- screw extruder. Journal of Food Composition and Analysis, 18(4), 2005.
• [26]Trachoo, N., Boudreaux, C., Moongngarm, A., Samappito, S., Gaensakoo, R. Effect of germinated rough rice media on growth of selected probiotic bactaria. Pakistan Journal of Biological Sciences, 9(14), 2006.
• [27]Negi, A., Boora, P., Khetarpaul, N. Starch and protein digestibility of newly released moth bean cultivars: Effect of soaking, germination and pressure-cooking. Nahrung, 45 (4), 2001.
• [28]Steve, I. O. Influence of germination and fermentation on chemical composition, protein quality and physical properties of wheat flour (Triticum aestivum). Journal of Cereals and Oil Seeds, 3(3), 2012.
• [29]Amoros, M. L., Hernandez, T., Estrella, I. Effect of germination on legume phenolic compounds and their antioxidant activity. Journal of Food Composition and Analysis, 19(4), 2006.
• [30]Zielinski, H. Peroxil radical-trapping capacity of germinated legume seeds. Nahrung, 46 (2), pp. 100-104, 2002.
• [31]Yung, F., Basu, T. K. and Ooraikul, B., Studies on germination condition and antioxidant contents of wheat grain, Internatiol Journal Food Science Nutrition, 52 (4), 319-330, 2001.
• [32]Shelp, B. J., Mullen, R. T. and Waller, J. C., Compartmentation of GABA metabolism raises intriguing questions, Trends in Plant Science, 17, 57–59, 2012.
• [33]Tarafdar, J. C., Yadav, B. K., Dave, S. Phytate phosphorus and mineral changes during soaking, boiling and germination of legumes and pearl millet. Journal of Food Science and Technology, 45(4), 2008.
• [34]Türk, Ö. Bazı Kuru Baklagillerin Oligosakkarit İçerikleri Üzerine Pişirme ve Çimlendirmenin Etkisi. Yüksek Lisans Tezi, Ege Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı, 65 Sayfa, İzmir, 2009.
• [35]Vayupharp, B., Laksanalamai, V. Nutrients and anti-nutrients of high chlorophyll – mungbean sprouts as affected by different periods of germination and sprouting stages. Int J Agric and Biol Eng, 6(4): 121－129, 2013.
• [36]Bibi, N., Aurang, Z., Amal, B. K. and Mohammad, S. K., Effect of germination time and type of illumination on proximate composition of chickpea seed (Cicer arietinum L.), American Journal of Food Technology, 3, 24-32, 2008.
• [37]Urbano, G., Lopez-Jurado, M., Frejnagel, S., Gomez-Villalva, E., Porres, J. M., VidalValvarde, C., Aranda, P. Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques, Nutrition, 21, 230-239, 2005.
• [38]Tarzi, B. G., Gharachorlooa, M., Bahariniab, M., Mortazavic, S. A. The Effect of Germination on Phenolic Content and Antioxidant Activity of Chickpea. Iranian Journal of Pharmaceutical Research, 11 (4), 2012.
• [39] Saleh, H. M., Hassan, A. A., Mansour, H. E., Fahmy, H. A., El-Fath, A. and ElBedawey, A., Melatonin, phenolics content and antioxidant activity of germinated selected legumes and their fractions, Journal of the Saudi Society of Agricultural Sciences, In Press, 2017.
• [40]Rumiyati, James, A.P., Jayasena, V., Effect of germination on the nutritional and protein profile of Australian sweet lupin (Lupinus angustifolius L.). Food Nutr. Sci. 3, 621–626, 2012.
• [41]Rosales-Juárez, M., González-Mendoza, B., López-Guel, E. C., Lozano-Bautista, F., Chanona-Pérez, J., Gutiérrez-López, G., Calderón-Domínguez, G. Changes on dough rheological characteristics and bread quality as a result of the addition of germinated and non-germinated soybean flour. Food and Bioprocess Technology, 1(2), 152-160,2008.
• [42]López-Guel, E. C., Lozano-Bautista, F., Mora-Escobedo, R., Farrera-Rebollo, R. R., Chanona-Pérez, J., Gutiérrez-López, G. F., Calderón-Domínguez, G. Effect of soybean 7S protein fractions, obtained from germinated and nongerminated seeds, on dough rheological properties and bread quality. Food and bioprocess technology, 5(1), 226-234, 2012.
• [43]Ouazib, M., Garzon, R., Zaidi, F., Rosell, C. M. Germinated, toasted and cooked chickpea as ingredients for breadmaking. Journal of food science and technology, 53(6), 2664-2672, 2016.
• [44]Hallén, E., Ibanoglu S., Ainsworth, P., Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour, Journal of Food Engineering, 63: 177-184, 2004.
• [45]Setia, R., Dai, Z., Nickerson, M. T., Sopiwnyk, E., Malcolmson, L., Ai, Y. Properties and bread‐baking performance of wheat flour composited with germinated pulse flours. Cereal Chemistry, 97(2), 459-471,2020.
• [46]Mondor, M., Guévremont, E., Villeneuve, S. Processing, characterization and bread-making potential of malted yellow peas. Food Bioscience, 7, 11-18, 2014.
• [47]Sadowska, J., Błaszczak, W., Fornal, J., Vidal-Valverde, C., Frias, J. Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition. European Food Research and Technology, 216(1), 46-50, 2003.
• [48]Baik, B. K., Han, I. H. Cooking, roasting, and fermentation of chickpeas, lentils, peas, and soybeans for fortification of lavened bread. Cereal Chemistry, 89(6), 269-275, 2012.
• [49]Cornejo, F., Caceres, P. J., Martínez-Villaluenga, C., Rosell, C. M., Frias, J. Effects of germination on the nutritive value and bioactive compounds of brown rice breads. Food Chemistry, 173, 298-304, 2015.
• [50]Hung, P. V., Maeda, T., Yamamoto, S., Morita, N. Effects of germination on nutritional composition of waxy wheat. Journal of the Science of Food and Agriculture, 92(3), 667-672, 2012.
• [51]Chinma, C. E., Anuonye, J. C., Simon, O. C., Ohiare, R. O., Danbaba, N. Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Food Chemistry, 185, 454-458, 2015.
• [52]Şahin, M., Aydoğan, S., Akçacık, A. G., Hamzaoğlu, S. Ekmeklik Buğday Kalite Değerlendirmesinde Miksolab Cihazının Kullanımı. Tarla Bitkileri Merkez Araştırma Enstitüsü Dergisi, 23(1), 7-13, 2014.
• [53]Marengo, M., Carpen, A., Bonomi, F., Casiraghi, M. C., Meroni, E., Quaglia, L., Marti, A. Macromolecular and micronutrient profiles of sprouted chickpeas to be used for integrating cereal‐based food. Cereal Chemistry, 94(1), 82-88, 2017.
• [54]Horstmann, S. W., Atzler, J. J., Heitmann, M., Zannini, E., Lynch, K. M., Arendt, E. K. A comparative study of gluten-free sprouts in the gluten-free bread-making process. European Food Research and Technology, 245(3), 617-629, 2019.
• [55]Shin, D. J., Kim, W., Kim, Y. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour. Food Chemistry, 141(1), 517-523, 2013.
• [56]Morita, N., Maeda, T., Watanabe, M., Yano, S., Pre-germinated brown rice substituted bread: dough characteristics and bread structure, International Journal of Food Properties, 10:779–789, 2007.
• [57]Rosa‐Millán, J., Pérez‐Carrillo, E., Guajardo‐Flores, S. Effect of germinated black bean cotyledons (Phaseolus vulgaris L.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies. Starch‐Stärke, 69(3-4), 1600085, 2017.
• [58]İbanoğlu, Ş., Ainsworth, P. and Hallen, E. Effect of Fermented/Germinated Cowpea Flour Addition on the Rheological and Baking Properties of Wheat Flour. Journal of Food Engineering, 63: 177–184, 2004.
• [59]Guardado-Félix, D., Lazo-Vélez, M. A., Pérez-Carrillo, E., Panata-Saquicili, D. E., Serna-Saldívar, S. O. Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads. LWT, 109517, 2020.
• [60]Kaur K., Singh N., Singh H., Studies on the effect of skim milk powder, sprouted wheat flour, and ph on rheological and baking properties of flour, Internatıonal Journal of Food Properties, 5(1), 13–24, 2002.
• [61]Mäkinen, O. E., Zannini, E., Arendt, E. A., Germination of oat and quinoa and evaluation of the malts as gluten free baking ıngredients, Plant Foods for Human Nutrition, 68:90–95, 2013.
• [62]Yun, H., Kim, J. M., Shin, M. Quality and Storage Characteristics of Gluten-free Rice Pound Cakes with Different Ratios of Germinated Brown Rice Flour. Korean Society of Food and Cookery Science, 31(6), 2015.
• [63]Sofi, S.A., Singh,J., Mir, S.A., Dar, B.N. In vitro starch digestibility, cooking quality, rheology and sensory properties of gluten-free pregelatinized rice noodle enriched with germinated chickpea flour,LWT,Volume 133, 2020.
• [64]Türker, S., Sağlam, pişirilmiş ve çimlendirilmiş çeşitli baklagil katkılarıyla, mayasız ve maya ilavesiyle fermente edilen tarhananın bazı fiziksel, kimyasal ve besinsel özellikleri üzerine bir araştırma. Atatürk Üniversitesi / Fen Bilimleri Enstitüsü / Gıda Bilimi ve Teknolojisi Anabilim Dalı. 78, Erzurum, 1991.
• [65]Torres, A., Frias, F., Granito, M., Vidal-Valverde, C. Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation. Food Chemistry, 101(1), 2007.
• [66]Liu, Y., Meijuan, X., Wu, H., Jing, L., Gong, B., Gou, M., Zhao, K.,Li. The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle. J Food Sci Technol. 55(12):5142–5152,2018.
• [67]Okpala, L. C., Okoli, E. C., Formulation and evaluation of cookies containing germinated pigeon pea, fermented sorghum and cocoyam flour blends using mixture response surface methodology, Advance Journal of Food Science and Technology, 3(5): 366-375, 2011.
• [68]Patel M, Rao GK. Effect of untreated, roasted and germinated black gram (Phaseolus mungo) flours on the physicochemical and biscuit (Cookie) making characteristics of soft wheat flour. Journal of Cereal Science. 199;:22:285–9, 1995.
• [69]Olagunju, A. I., Ifesan B. O. T., Nutritional composition and acceptability of cookies made from wheat flour and germinated sesame (Sesamum indicum) flourblends, British Journal of Applied Science Technology, 3(4) : 702-713, 2013.
• [70]Chauhan, A., Saxena, D.C., Singh, S. Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT - Food Science and Technology, 63(2), 2015.