Effect of germination period on physiochemical properties of elite finger millet varieties
AbstractFinger millet is an important cereal crop in Africa, where it plays an important role in nutrition and food security. The purpose of this study was to determine the effect of the germination period on the physicochemical properties of elite finger millet varieties. Axum, Meba, Tadesse and Te...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/23311932.2022.2093045 |
| _version_ | 1811295986846269440 |
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| author | Aserse Yenasew Kelebessa Urga |
| author_facet | Aserse Yenasew Kelebessa Urga |
| author_sort | Aserse Yenasew |
| collection | DOAJ |
| description | AbstractFinger millet is an important cereal crop in Africa, where it plays an important role in nutrition and food security. The purpose of this study was to determine the effect of the germination period on the physicochemical properties of elite finger millet varieties. Axum, Meba, Tadesse and Tessema varieties were soaked for 24 h and germinated for 24, 48 and 72 h at room temperature (23.2 ± 2.6°C) and relative humidity (37.91 ± 8.17%), before being oven-dried and milled into four different flour samples. Results showed that as the germination period increased, the shoot length, germination percentage, germination loss, total titratable acidity and protein content increased, while the pH value, ash and fat content decreased from 6.43 to 5.97, 2.41 to 1.67 mg/100 g and 2.41 to 1.67 mg/100 g respectively. In all varieties, color L of germinated flour increased significantly (P < 0.05), but colors a (redness) and b decreased. According to the findings, germination improved the physicochemical properties of elite finger millet flours. |
| first_indexed | 2024-04-13T05:41:40Z |
| format | Article |
| id | doaj.art-dfe97ac401094bb89593d2c8f18acc30 |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-04-13T05:41:40Z |
| publishDate | 2022-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-dfe97ac401094bb89593d2c8f18acc302022-12-22T03:00:06ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322022-12-018110.1080/23311932.2022.2093045Effect of germination period on physiochemical properties of elite finger millet varietiesAserse Yenasew0Kelebessa Urga1Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, EthiopiaFood Science and Nutrition Research Directorate, Melkassa Agricultural Research Center, P.O.Box 436, EIAR, Addis Ababa, EthiopiaAbstractFinger millet is an important cereal crop in Africa, where it plays an important role in nutrition and food security. The purpose of this study was to determine the effect of the germination period on the physicochemical properties of elite finger millet varieties. Axum, Meba, Tadesse and Tessema varieties were soaked for 24 h and germinated for 24, 48 and 72 h at room temperature (23.2 ± 2.6°C) and relative humidity (37.91 ± 8.17%), before being oven-dried and milled into four different flour samples. Results showed that as the germination period increased, the shoot length, germination percentage, germination loss, total titratable acidity and protein content increased, while the pH value, ash and fat content decreased from 6.43 to 5.97, 2.41 to 1.67 mg/100 g and 2.41 to 1.67 mg/100 g respectively. In all varieties, color L of germinated flour increased significantly (P < 0.05), but colors a (redness) and b decreased. According to the findings, germination improved the physicochemical properties of elite finger millet flours.https://www.tandfonline.com/doi/10.1080/23311932.2022.2093045Flourcolorenergy valuesteepingcomposition |
| spellingShingle | Aserse Yenasew Kelebessa Urga Effect of germination period on physiochemical properties of elite finger millet varieties Cogent Food & Agriculture Flour color energy value steeping composition |
| title | Effect of germination period on physiochemical properties of elite finger millet varieties |
| title_full | Effect of germination period on physiochemical properties of elite finger millet varieties |
| title_fullStr | Effect of germination period on physiochemical properties of elite finger millet varieties |
| title_full_unstemmed | Effect of germination period on physiochemical properties of elite finger millet varieties |
| title_short | Effect of germination period on physiochemical properties of elite finger millet varieties |
| title_sort | effect of germination period on physiochemical properties of elite finger millet varieties |
| topic | Flour color energy value steeping composition |
| url | https://www.tandfonline.com/doi/10.1080/23311932.2022.2093045 |
| work_keys_str_mv | AT aserseyenasew effectofgerminationperiodonphysiochemicalpropertiesofelitefingermilletvarieties AT kelebessaurga effectofgerminationperiodonphysiochemicalpropertiesofelitefingermilletvarieties |