Characterization of Functional Flour from Germinated Grains

More than 1% world’s population is suffering from celiac disease arising from gluten consumption and malnutrition arising from lack protein and micronutrients consumption. Germination of grains has been reported improving nutrient bioavailability, protein digestibility and sensory properties. The present study aimed to characterize flours obtained from these germinated grains viz., buckwheat, finger millet and paheli dal. The signigicant level moisture content (11.21 to 12.10%), Fat (2.13 to2.6 %), ash (2 to 3.83%), fiber (3.5 to 5.80%), protein (8.20 to 23.43%), and carbohydrates (53.63 to 69.17%) was found in germinated grain’s flour. However, functional properties were bulk density (0.75 to 0.83 g/mL), dispersibility (51 to 76%), water absorption capacity (1.47 to 2.4 mL/g), oil absorption capacity (1.73 to 2 mL/g), emulsifying activity (0.489 to 0.503%), foam capacity (108 to 115%), swelling index (1.7 to 2.73 g/g) and swelling capacity (3.20 to 6.43 g/g).