Journal of Food, Agriculture and Environment

Technological quality of non-germinated and germinated whole wheat flour

Author(s):

Sabrine Zambiazi da Silva *, Talita Cristina Maffei da Rosa, Dinéia Tessaro, Silvia Renata Machado Coelho

Recieved Date: 2014-02-12, Accepted Date: 2014-04-11

Abstract:

Wheat is one of the main agricultural products in the world. It is largely used in food processing and has important economic and nutritional roles. With the growth in world population, procedures that increase the nutritional quality of foods are continuously being studied, and in this segment, especially the germination of seeds. This work aimed to compare the nutritional quality of germinated and non-germinated wheat (Triticum aestivum L.) cultivar BRS Tangará regarding iron content, crude fibre and protein. During the experiment, a germination test for seed vigor evaluation was first conducted on a small sample of wheat seeds. Next, seed germination experiments were conducted for the nutritional analysis of whole wheat flour and germinated whole wheat. The results demonstrated that the protein content of germinated wheat flour was 10% lower. The iron content of non-germinated wheat flour is 97% greater when compared with the germinated wheat flour. The fibre index of germinated wheat was 17% higher than that reported for non-germinated wheat. Contrary to expectations, the nutritional value of germinated wheat flour was similar to that of non-germinated whole wheat flour.

Keywords:

Triticum aestivum L., nutritional quality, crop growth

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Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Food and Health
Pages: 132-134

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