Germination process impact on proximate, minerals, and phytochemicals of malt barley, Abyssinian purple-colored barley and wheat

Abstract

Abstract In this study we aimed to determine germination time impact on the proximate, minerals and phytochemicals content of malt barley, Abyssinian purple-colored barley and wheat grow in Southern highland of Tigray. Germination evenly affected protein, carbohydrate, iron, calcium, zinc, and phenolic. It also inversely affected the fiber, fat, ash, tannin, and anthocyanin content of the colored cereals. The crude protein content of raw cereals, which ranged from 6.30 to 8.40% increased after germination to 6.60–8.90%. Mineral element of mature cereals varied across cultivars and their level increased (171.4–223.3 to 227.3–249.8 mg/100 g) after germination. After 72 h germination time, condensed tannin concentration decreased from 2.27 to 5.24 into 0.20–3.6 mg GAE per 100 g. The phenolic content tripled from 63.5 to 189.6 mg GAE per 100 g in germinated samples. Anthocyanin of raw whole purple colored-barley had highest value (303.0 mg GAE/100 g) and followed by raw purple colored wheat (266.0 mg GAE/ 100 g). Both purple colored-barley and -wheat showed decreased TAC after germination, along with changes in protein, mineral and tannin. When after germination, it drastically decreased into 207.2 and 137.4 mg GAE/100 g. Germinated cereal which had higher protein and mineral content showed very strong positive correlation. A germination process should be accounted for improved utilization of these purple-colored cereals might be best alternative sources of malt. While germination inversely influenced to anthocyanins. Thus, it is vulnerable molecules that require special stabilization treatments during food preparation and processing.

Keywords

• Germination
• Anthocyanin
• Protein
• Purple barley
• Purple wheat