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American Journal of Food Technology

Year: 2011 | Volume: 6 | Issue: 1 | Page No.: 40-51
Research Article

Evolution of Energetic Compounds, Antioxidant Capacity, Some Vitamins and Minerals, Phytase and Amylase Activity During the Germination of Foxtail Millet

Abdoulaye Coulibaly
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People`s Republic of China
Jie Chen
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People`s Republic of China
This study was conducted to asses the energetic compounds (protein, fat and carbohydrate), some vitamins, minerals, antioxidant capacity, phytase and amylase activity during the germination of foxtail millet. Germination has been found to increase nutritive qualities of foxtail millet. One day soaking and germination up to 8 days increased significantly soluble sugars (reducing and total sugars), amylase activity from the first day to third day and phytase activity from first day to seventh day. The proteins were not changing during germination. Vitamins and minerals increased, however fat content and total phenolic content decreased through germination. Germination of foxtail millet for three days allowed obtaining flour with high amylolytic activity, high DPPH scavenging activity and high concentration of minerals, thus it can be added to different flour to initiate starch degradation and reduce viscosity, to control the minerals balance in children diet.
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