Open AccessQuality evaluation of physical properties, antinutritional factors, and antioxidant activity of bread fortified with germinated horse gram ( Dolichus uniflorus ) flour
Author(s) -
Moktan Karishma,
Ojha Pravin
Publication year - 2016
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.342
Subject(s) - food science , chemistry , polyphenol , tannin , dpph , antioxidant , germination , oxalate , gram , horse , fermentation , biochemistry , botany , biology , bacteria , organic chemistry , paleontology , genetics
Horse gram was germinated at 90% RH at 25°C for 72 h after 24 h soaking and then grinded to pass through 150 μ m mesh size screens. The germination of horse gram result in increased protein, fiber, total polyphenol content, and antioxidant activity of horse gram flour whereas fat, ash, carbohydrate, iron, calcium, tannin, phytate, and oxalate were reduced due to germination. Bread was prepared by the incorporation of (2%, 4%, 6%, and 8%) germinated horse gram flour ( GHF ) by a straight dough method. The loaf volume and specific volume decreased with an increased use of percentage of GHF . The sensory evaluation revealed that the incorporation of GHF up to 6% was acceptable. The protein (% db), fiber (% db), ash (% db), iron (mg/100 g), calcium (mg/100 g), tannin (mg/g), phytate (mg/g), oxalate (mg/g), total polyphenol content ( GAE /g), and antioxidant activity ( DPPH % inhibition) was found to be 9.08 ± 0.01, 1.23 ± 0.15, 1.36 ± 0.11, 4.07 ± 0.03, 128 ± 0.26, 2.06 ± 0.15, 2.46 ± 0.15, 0.7 ± 0.1, 12.44 ± 0.40, and 31.13 ± 0.25, respectively, in 6% GHF incorporated bread. The research concludes that 6% GHF incorporation in bread enhance the polyphenol content and antioxidant properties.