Enhancement of Nutritional and Technological Properties of Oat Grains through Germination

Abstract

Grain germination is a process used to enhance the functional properties of grains, including oat grains. It could reduce the negative effects of fibre on the final product sensory properties. Germinated oat grains are considered functional foods that rich in dietary fiber and antioxidants. Thus, it can be used as functional ingredients in food products. Therefore, the aims of this study were to germinate oat grains for different periods of time. Then, evaluating its content of total phenolic compounds and total dietary fibre. Also, choosing the best germination time of grains according to the highest total fibre content to be used as functional ingredient in the milk, and evaluation its sensory properties. Two different samples of oats were germinated called Brack and Misurata oats for 24, 48 and 72 h. Then, they were dried and milled. The results indicated that germination led to an increase in the content of fiber in Brack sample from 8.56±0.70 to 9.70±0.88% after 24 h of germination. Total fibre content in Misurata sample significantly increased (P<0.05) from 8.083±0.2 to 11.21±0.7% and 10.08±0.6% after 24 and 48h of germination time, respectively. Thereafter, it decreased after 72 h of germination time to 9.83±0.1%. Germination led to an significantly increase (P<0.05) in the total phenolic compounds in Brack sample from 76.39±0.00 to 104.34±0.00 μg/ Gallic acid and the later value decreased after 48h to 102.44±0.00 μg/ Gallic acid. Whereas, total phenolic compounds in Misurata sample decreased after 24h from 75.88±0.00 to72.85±o.oo μg/ Gallic acid, then elevated after 48 and 72 h of germination time to 115.44±0.00 and 104.84±0.00, respectively. The findings showed greater acceptance of milk sample fortified with germinated oat flour compared to the milk sample fortified with un-germinated oat flour, however, the control milk sample had the highest acceptance.