Comparative study of raw and germinated Chenopodium (Chenopodium album) flour on the basis of thermal, rheological, minerals, fatty acid profile and phytocomponents

Publication date: 15 December 2018
Source:Food Chemistry, Volume 269
Author(s): Romee Jan, D.C. Saxena, Sukhcharn Singh
This study determined the effects of germination on the minerals, fatty acids, pasting, thermal, rheological and phytocomponents contents of Chenopodium album flour. The predominant fatty acids in raw flour were palmitic (0.83%), oleic (0.99%) and linoleic acids (1.96%), which increased significantly (p ≤ 0.05) with germination. Minerals (Na, Cu and Zn) and dietary fiber (soluble and insoluble) were increased with germination, while pasting and gelatinization properties were reduced significantly. Scanning electron micrographs showed destruction of the continuous composite structure of starch embedded in the dense protein matrix of flour following germination. Quantitative analysis of C. album flour by GC–MS revealed that germinated flour contained more phytocompounds than raw flour. This research suggests the potential of germination in enhanced product development and utilization of valuable bioactive compounds.



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