International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 4 (2016)

Nutritional and functional quality analysis and amino acid score evaluation of germinated wheat (Triticum aestivum) grain


Mandeep S. Sibian, Dharmesh C Saxena, Charanjit S Riar

In the present study wheat (major staple crop across the globe) was sprouted (germinated) to analyze its impact on nutritional attributes like macronutrients (protein, sugar, carbohydrates and fats), micronutrients (folic acid, dietary fibers), trace elements (calcium, iron, magnesium, phosphorus, sodium and zinc), antinutritional factors (trypsin inhibitor, phytic acid, tannins, polyphenols, oxalates), amino acid profile and biological value. The nutrients analysis revealed an enhancement in proteins and sugars, folic acid and dietary fibers during sprouting. The amino acid profile analysis revealed an enhancement in essential amino acids (EAAs) and significant improvement in essential amino acid index (EAAI), protein efficiency ratio (PER), biological value (BV) and nutritional index (NI). Except tyrosine all the amino acids were in positive correlation with each parameter studied viz. EAAI, PER, BV and NI. The amino acid score evaluation as per FAO/WHO standards had shown a significant improvement, as a result of increase in EAAs during sprouting.
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