Documente Academic
Documente Profesional
Documente Cultură
ISSN: 1684-8462
Medwell Journals, 2008
Abstract: The effects of soaking and germination on some physicochemical properties of millet flour and the
sensory properties of porridges produced from the flour were studied. Millet flours were prepared from
untreated, soaked, germinated and soaked-germinated grains. There were significant (p#0.05) increase in
protein, ash, dry matter, water absorption capacity, hygroscopicity and swelling power of flour as a result of
soaking and germination. Fat, phytic acid, least gelation capacity and viscosity of flour samples decreased
significantly (p#0.05) as a result of soaking and germination. Porridge prepared from ungerminated millet flour
had higher sensory score, though all the porridges were accepted.
Corresponding Author: O.B. Ocheme, Department of Food Science and Nutrition, Federal University of Technology, Minna,
Nigeria
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J. Food Tech., 6 (5): 185-188, 2008
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J. Food Tech., 6 (5): 185-188, 2008
Table 1: Effect of soaking and germination on some physico-chemical properties of millet flour
Bulk density (g mLG1) Viscosity (cp) spindle speed
----------------------------------------------------------------------------------------------------------------------------------------- ------------------------------------
Water absorption Hygroscopicity Swelling power Least gelation
Sample Loose Packed capacity (g gG1) (%) (ml gG1) conentration (% w/v) 12 30 60
a a a a
UMF 0.510.01 0.630.01 1.310.01 65.461.27 4.060.07a 8.000.00a 6560a 4420a 3520a
SMF 0.500.01a 0.620.01a 1.300.01a 64.421.39b 3.860.06b 8.000.00a 4060b 2820b 2440b
SGMF 0.480.01a 0.600.01a 1.350.01b 66.621.39c 4.150.14c 14.000.00b 480c 380c 310c
GMF 0.460.01a 0.570.01a 1.380.02c 68.281.41d 4.660.14d 16.000.00b 270d 140d 90d
LSD - - 0.03 0.28 0.48 5.91 34.15 32.12 31.20
Values are on dry weight basis, Values are meansStandard deviation of triplicate determinations. LSD = Least significant Difference, - = No LSD value, Means
in the same column followed by the same superscript are not significant different (p#0.05), UMF = Untreated millet flour, SMF = Soaked millet flour,
SGMF = 50-50 blend of soaked and germinated millet flour, GMF = Germinated millet flour
Table 2: Effect soaking and germination on some chemical properties of The effect of soaking and germination on the
millet flour
Total Reducing Phytic
proximate composition of millet flour is shown in
TTA (% sugar sugar acid Table 3. Germination significantly (p#0.05) increased
Sample pH lactic acid) (g/100 g) (g/100 g) (g/100 g) the protein, dry matter and ash content while fat content
UMF 6.660.01a 0.520.01a 1.710.00a 0.540.00a 0.580.004a
and energy values of the flour samples showed a
SMF 6.530.08b 0.520.00a 1.820.00a 0.860.00a 0.490.004b
SGMF 6.360.14c 0.610.05b 2.02 0.00a 1.170.00a 0.330.004c decrease. The increase in protein content could be due
GMF 6.130.21d 0.740.10c 2.230.00a 1.270.00a 0.310.004d alterations of other components (starch, lipids, ash, crude
LSD 0.01 0.02 - - 0.02
fibre) which might have altered the proportion of the
Values are on dry weight basis, Values are meansStandard deviation of
triplicate determinations. LSD = Least Significant Difference, - = No LSD protein on dry weight basis during soaking and
value, Means in the same column followed by the same superscript are not germination. Also, the fact that the vegetative part were
significant different (p#0.05), UMF = Untreated millet flour, SMF = Soaked
not removed must have enhanced this development.
millet flour, SGMF = 50-50 blend of soaked millet and germinated millet
flour, GMF = Germinated millet flour The increase in dry matter content was probably as a
result of the enzymic activities that took place during
the result obtained in this study since the swelling power germination resulting in lower densities and hence
increased as the fat content decreased. The increase in faster drying rates (lower moisture content). The
the least gelation concentration of the germinated grain decreased value of fat in flour samples as a result of
flour may be due to the altered carbohydrate composition soaking and germination may be due to the action of
of the grain. The decrease in the viscosities of the flour lipolytic enzymes which utilized the fats present.
prepared from the soaked and germinated millet grain flour The increase in crude fibre may be due to starch
may be due to the activities of enzymes. The activities of breakdown during germination. The variations in
enzymes during germination may alter the composition of carbohydrate content may be attributed to increase and
the grains (Sathe et al., 1983). The resultant materials: decreases that occurred in other food componets (fat,
starch, sugars, alcohol, protein fraction and salts are protein ash, crude fibre) as a result of soaking and
non-newtonian and this affects the apparent viscosity. germination.
The effect of soaking and germination on some Table 4 shows the effect of soaking and
chemical properties of millet flour is shown in Table 2. germination on the sensory quality of millet flour
Germination significantly (p#0.05) reduced the phytic acid porridge. There was significant difference (p#0.05) in
content of millet grains flour while the pH and Total colour/appearance between porridge prepared from
Titratable Acidity (TTA) significantly reduced. There was germinated and untreated millet flours. The colour
no significant (p$0.05) increase in the total and reducing of the porridge made from untreated and soaked
sugars. However, the decrease in pH of flour samples may millet grain flours were preferred to those made from the
be due to higher acidity yield and total titratable acidity. 50-50 blend of soaked and germinated millet flour as
The increased total and reducing sugars may be perhaps well as germinated millet grain flour. This may be
due to enhanced enzymic action which results in the due to the lighter colours of the former which made them
degradation of starch into simpler compounds (simple more acceptable as consumers are used to this colour in
sugars, oligosacchrides). Reduction in phytic acid content the food. There was no significant difference in (p$0.05)
may be attributed to increased synthesis of phytase in in aroma, taste and overall acceptability of porridge
germinated grain that lead to an increase in phytic acid samples. This implies that porridge prepared from
degradation, thus, the reduction in the phytic acid content untreated millet flour sample and treated samples
of flour from soaked-germinated grains. compares favourably.
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J. Food Tech., 6 (5): 185-188, 2008
Table 3: Effect of soaking and germination on proximate composition of millet (enyiokwolla) flour (% dry weight)
Energy value
Sample Dry matter Fat Protein Ash Crude fibre Carbohydrate (Kcal100 gG1)
UMF 93.500.01a 4.620.13a 12.870.04a 1.650.04a 2.290.04a 78.570.41a 407.340.21a
SMF 93.380.05a 4.190.10b 12.880.06a 1.660.04a 2.340.07a 78.930.11a 404.950.32b
SGMF 93.950.12ab 3.680.09a 13.600.10b 1.840.03ab 2.350.04a 78.530.23a 401.640.14c
MMF 94.360.01b 2.990.09d 15.800.13c 1.950.07b 2.420.04a 77.560.12a 400.350.11d
LSD 0.57 0.10 0.24 0.20 - - 1.23
Values are on dry weight basis, Values are meansStandard deviation of triplicate determinations. LSD = Least significant Difference, - = No LSD value, Means
in the same column followed by the same superscript are not significant different (p#0.05), UMF = Untreated millet flour, SMF = Soaked millet flour,
SGMF = 50-50 blend of soaked millet and germinated millet flour, GMF = Germinated millet flour
Table 4: Effect of soaking and germination on the sensory qualities of Kirk, R.S. and S. Ronald, 1991. Pearsons Composition and
enyiokwolla
Analysis of Food. 9th Edn. Longman Scientific an
Sample Colour/appearance Aroma Taste Overall acceptability
UMF 7.08a 7.15a 7.08a 7.15a Technical London, pp: 645-681.
SMF 7.08a 6.85a 6.92a 7.08a Lin, M.J.Y., E.S. Humbert and F.W. Sosulka, 1974. Certain
SGMF 6.61ab 6.77a 6.69a 6.62a functional Properties of Sunflower meal products.
GMF 5.85b 6.24a 6.31a 6.00a
J. Food Sci., 39: 368-375.
LSD 1.14 - - -
Values are on dry weight basis, Values are meansStandard deviation of Mukuru, S.Z., 1992. Traditional Technologies in small
triplicate determinations. LSD = Least significant Difference, - = No LSD grain processing. J. Food Sci., 58: 47-56.
value, Means in the same column followed by the same superscript are not Nkama, I. and D.I. Gbenyi, 2001. Effect of malting of millet
significant different (p#0.05), UMF = Untreated millet flour, SMF = Soaked and sorghum on the residual phytates and
millet flour, SGMF = 50-50 blend of soaked millet and germinated millet
flour, GMF = Germinated millet flour polyphenols in dakuwa-a Jnigerian cereal legume
ssnack food. Nig. J. Trop. Agric., 3: 270-273.
CONCLUSION Nkama, I. and M.C. Ikwelle, 1997. Assessment of food
quality of millet grain. In: Pear Millet in Nigerian
This study has shown that soaking and germination Agricultural Production, Utilization and Research
Priorities. Proceedings of the pre-season National
improves the nutritional quality of millet grain flour and
Co-ordinated Research Programme on Pearl Millet,
the porridges prepared from these flours are acceptable.
Maiduguri, Nigeria.
Ooraikul, B. and K.H. Moledina, 1981. Physico-chemical
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