Effect of soaking and germination on grain matrix and glycaemic potential: A comparative study on white quinoa, proso and foxtail millet flours

Abstract

This study investigated the effect of soaking and germination treatment on interactions among matrix components and functional characteristics of white quinoa, proso and foxtail millet flour. The millet and white quinoa grains were soaked, germinated and dehulled for analysis. Soaking and germination significantly (p < 0.01) affected the content of total starch, amylose, amylopectin, total polyphenols and total flavonoids. A significant variation (p < 0.01) in in-vitro protein digestibility and glycaemic potential of proso, foxtail millet and white quinoa flour was observed after soaking and germination. SEM images and ATR-FTIR spectra revealed alteration in morphology and amorphous and crystalline regions of germinated flours. Principal component analysis revealed less similarity among the germinated millet and white quinoa flour in terms of matrix components and functional characteristics. Hence germinated flours of white quinoa, proso and foxtail millet could be utilized as a beneficial constituent in food products.