Czech J. Food Sci., 2023, 41(5):348-357 | DOI: 10.17221/44/2023-CJFS

Improving the nutritional quality of cereals and legumes by germinationOriginal Paper

Ayºe Seda ªenlik ORCID..., Derya Alkan* ORCID...
Department of Nutrition and Dietetics, Fethiye Faculty of Health Sciences, Muğla Sıtkı Koçman University, Muğla, Turkey

Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Türkiye. At the end of the germination for 48 h and 96 h at 24 ± 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity significantly increased with germination. The germination process significantly decreased the total carbohydrate contents of the samples. A statistically significant decrease was found for the protein content of barley and corn, especially by 48 h of germination. The lipid content of cereal grains decreased as germination progressed. It might be recommended to improve the functional properties of cereals and legumes by germination and their use in the food industry.

Keywords: cereal; nutrient content; phenolic; antioxidant capacity

Received: March 23, 2023; Revised: September 4, 2023; Accepted: September 20, 2023; Prepublished online: October 6, 2023; Published: October 30, 2023  Show citation

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ªenlik AS, Alkan D. Improving the nutritional quality of cereals and legumes by germination. Czech J. Food Sci. 2023;41(5):348-357. doi: 10.17221/44/2023-CJFS.
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