Abstract
Wheat ( Triticum aestivum L.) is a staple food used to prepare various ready-to-eat items. Germination increases the nutritional content of grains while decreasing the anti-nutrient content. The current study investigated the effects of sprouting on the nutritional, antioxidant, physicochemical, and rheological properties of wheat flour. Sprouting of whole wheat flour was performed, and comparisons were made for nutritional composition, gluten content, soluble dietary fibers, total phenolic and antioxidant activity, anti-nutrients, and rheological properties of whole wheat flour and sprouted wheat flour. Sprouting improved the nutritional composition of wheat flour. Results revealed significant improvements in ash, proteins, dietary fibers, insoluble fibers, and protein digestibility. The study indicated a positive correlation of sprouting time with phenolics and antioxidant activities of processed wheat flours. Sprouting reduced tannin and phytates contents and anticipated elevation in water absorption, dough stability, dough development time, the mixing time and sedimentation time. However, a significant decrease in the falling number of germinated wheat flours was observed, along with an improved color profile of the treated flours. This study suggests 72 h sprouting as a viable approach to improve the nutrient digestibility, nutritional profile, and antioxidant potential of wheat, thus depicting processed flour with improved functional attributes. • Significant improvements in the nutritional composition of wheat flours after sprouting. • Significant increase in protein digestibility. • Positive correlation of sprouting time on phenolics and antioxidant activities. • Sprouting resulted in a reduction of tannin and phytates contents.
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Claims 10
Claim · model-written summary
Sprouting improved the nutritional composition of wheat flour relative to whole wheat flour.
- Taxon
- wheat
Triticum aestivume0 - Treatment
- Sproutinge0
- Outcome
- nutritional compositione0
- Direction
- improvede0
- Comparator
- whole wheat floure1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sprouting improved the nutritional composition of wheat flour”
e1“comparisons were made for nutritional composition, gluten content, soluble dietary fibers, total phenolic and antioxidant activity, anti-nutrients, and rheological properties of whole wheat flour and sprouted wheat flour”
Claim · model-written summary
Sprouting significantly improved ash, protein and dietary fiber contents of wheat flour.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Sproutinge0
- Outcome
- ash, proteins, dietary fiberse1
- Direction
- significant improvementse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sprouting improved the nutritional composition of wheat flour”
e1“Results revealed significant improvements in ash, proteins, dietary fibers, insoluble fibers, and protein digestibility”
Claim · model-written summary
Sprouting significantly improved insoluble fibers and protein digestibility of wheat flour.
- Taxon
- wheatTriticum aestivume0
- Treatment
- Sproutinge0
- Outcome
- insoluble fibers, and protein digestibilitye1
- Direction
- significant improvementse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sprouting improved the nutritional composition of wheat flour”
e1“Results revealed significant improvements in ash, proteins, dietary fibers, insoluble fibers, and protein digestibility”
Claim · model-written summary
Sprouting time was positively correlated with phenolics and antioxidant activities of processed wheat flours.
- Taxon
- wheatTriticum aestivume0
- Treatment
- sprouting timee0
- Outcome
- phenolics and antioxidant activitiese0
- Direction
- positive correlatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The study indicated a positive correlation of sprouting time with phenolics and antioxidant activities of processed wheat flours”
Claim · model-written summary
Sprouting reduced tannin and phytate contents of wheat.
- Taxon
- WheatTriticum aestivume0
- Treatment
- Sproutinge1
- Outcome
- tannin and phytates contentse1
- Direction
- reducede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Wheat ( Triticum aestivum L.) is a staple food used to prepare various ready-to-eat items”
e1“Sprouting reduced tannin and phytates contents”
Claim · model-written summary
Sprouting was expected to raise water absorption, dough stability and dough development time of wheat flour.
- Taxon
- WheatTriticum aestivume1
- Treatment
- Sproutinge0
- Outcome
- water absorption, dough stability, dough development timee0
- Direction
- elevatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sprouting reduced tannin and phytates contents and anticipated elevation in water absorption, dough stability, dough development time, the mixing time and sedimentation time”
e1“Wheat ( Triticum aestivum L.) is a staple food used to prepare various ready-to-eat items”
Claim · model-written summary
Sprouting was expected to raise mixing time and sedimentation time of wheat flour.
- Taxon
- WheatTriticum aestivume1
- Treatment
- Sproutinge0
- Outcome
- the mixing time and sedimentation timee0
- Direction
- elevatione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Sprouting reduced tannin and phytates contents and anticipated elevation in water absorption, dough stability, dough development time, the mixing time and sedimentation time”
e1“Wheat ( Triticum aestivum L.) is a staple food used to prepare various ready-to-eat items”
Claim · model-written summary
Sprouting significantly decreased the falling number of germinated wheat flours.
- Taxon
- wheatTriticum aestivume0
- Treatment
- germinatede0
- Outcome
- falling numbere0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a significant decrease in the falling number of germinated wheat flours was observed, along with an improved color profile of the treated flours”
Claim · model-written summary
Sprouting improved the color profile of the treated flours.
- Taxon
- wheatTriticum aestivume0
- Treatment
- germinatede0
- Outcome
- color profilee0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a significant decrease in the falling number of germinated wheat flours was observed, along with an improved color profile of the treated flours”
Claim · model-written summary
Sprouting for 72 h is suggested as a viable approach to improve nutrient digestibility, nutritional profile and antioxidant potential of wheat.
- Taxon
- wheatTriticum aestivume0
- Treatment
- 72 h sproutinge0
- Outcome
- nutrient digestibility, nutritional profile, and antioxidant potentiale0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“This study suggests 72 h sprouting as a viable approach to improve the nutrient digestibility, nutritional profile, and antioxidant potential of wheat”
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