Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water
Germination of millet can improve its consumption quality, optimize its nutritional composition, and promote the accumulation of functional components such as γ-aminobutyric acid (GABA). In the present study, foxtail millet was germinated with tap water, a mixed salt solution of 7.5 mmol/L NaCl and...
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| Format: | Article |
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MDPI AG
2022-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/1/75 |
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| author | Tongjiao Wu Huiying Li Jiaxin Li Jianxiong Hao |
| author_facet | Tongjiao Wu Huiying Li Jiaxin Li Jianxiong Hao |
| author_sort | Tongjiao Wu |
| collection | DOAJ |
| description | Germination of millet can improve its consumption quality, optimize its nutritional composition, and promote the accumulation of functional components such as γ-aminobutyric acid (GABA). In the present study, foxtail millet was germinated with tap water, a mixed salt solution of 7.5 mmol/L NaCl and 15 mmol/L CaCl<sub>2</sub>, and slightly acidic electrolyzed water (SAEW) with three available chlorine concentrations (ACCs; 10.92, 20.25, and 30.35 mg/L). The effects of the salt solution and SAEW on the germination of foxtail millet and the GABA, crude protein, and amino acid composition of the germinated millet flour were analyzed. The results showed that the salt solution and SAEW treatments promoted the growth of millet sprouts, contributed to the accumulation of GABA in germinated millet flour, and optimized the protein and amino acid composition. The GABA content of germinated foxtail millet flour treated with salt solution for 60 h (336.52 mg/100 g) was 29.5 times higher than that of ungerminated millet flour. In conclusion, the highest GABA content and amino acid scores of germinated millet flour obtained by germination treatment with salt solution at 25 °C and 86% humidity for 60 h were more acceptable for human nutritional requirements. |
| first_indexed | 2024-03-11T10:02:09Z |
| format | Article |
| id | doaj.art-9436c076dd9c46a483314da2feef9cf6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T10:02:09Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9436c076dd9c46a483314da2feef9cf62023-11-16T15:22:01ZengMDPI AGFoods2304-81582022-12-011217510.3390/foods12010075Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed WaterTongjiao Wu0Huiying Li1Jiaxin Li2Jianxiong Hao3College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaGermination of millet can improve its consumption quality, optimize its nutritional composition, and promote the accumulation of functional components such as γ-aminobutyric acid (GABA). In the present study, foxtail millet was germinated with tap water, a mixed salt solution of 7.5 mmol/L NaCl and 15 mmol/L CaCl<sub>2</sub>, and slightly acidic electrolyzed water (SAEW) with three available chlorine concentrations (ACCs; 10.92, 20.25, and 30.35 mg/L). The effects of the salt solution and SAEW on the germination of foxtail millet and the GABA, crude protein, and amino acid composition of the germinated millet flour were analyzed. The results showed that the salt solution and SAEW treatments promoted the growth of millet sprouts, contributed to the accumulation of GABA in germinated millet flour, and optimized the protein and amino acid composition. The GABA content of germinated foxtail millet flour treated with salt solution for 60 h (336.52 mg/100 g) was 29.5 times higher than that of ungerminated millet flour. In conclusion, the highest GABA content and amino acid scores of germinated millet flour obtained by germination treatment with salt solution at 25 °C and 86% humidity for 60 h were more acceptable for human nutritional requirements.https://www.mdpi.com/2304-8158/12/1/75germinated millet flourγ-aminobutyric acidslightly acidic electrolyzed wateramino acid score |
| spellingShingle | Tongjiao Wu Huiying Li Jiaxin Li Jianxiong Hao Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water Foods germinated millet flour γ-aminobutyric acid slightly acidic electrolyzed water amino acid score |
| title | Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water |
| title_full | Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water |
| title_fullStr | Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water |
| title_full_unstemmed | Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water |
| title_short | Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water |
| title_sort | nutrient composition of germinated foxtail millet flour treated with mixed salt solution and slightly acidic electrolyzed water |
| topic | germinated millet flour γ-aminobutyric acid slightly acidic electrolyzed water amino acid score |
| url | https://www.mdpi.com/2304-8158/12/1/75 |
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