Influence of germination on physicochemical, thermo‐pasting, and antioxidant properties of moong grain ( Vigna radiata )

Abstract

Moong grains (MG) were germinated for the different time period (1, 2, 3, 4, and 5 days) and the effect of germination time on the quality of MG flour was determined. A significant (p < 0.05) increase in nutritional composition, functional properties, and antioxidant activity of MG flour was observed upon germination. In comparison to control samples, increase in protein content (27.94–35.80 g/100g), the total color difference (15.56–22.18), total phenolic content (2.31–6.84 GAE/100g), and total flavonoid content (3.82–9.35 QE/100g) occurred upon the germination. Functional properties such as WAC and OAC also increased from 1.61–3.48 g/g and 0.92–1.38 g/g, respectively, with the increase in germination time. The initial, mid, and end temperature of gelatinization decreased from 87.90 to 67.90°C, 88.00 to 98.30°C, and 88.20 to 68.70°C, respectively. Germination led to the reduction in pasting temperature and pasting viscosity of flour thereby reducing the cooking time. Principal component analysis bi-plot also demonstrated the variability in different properties of flour with respect to germination time. Practical applications Germination of food grain is a traditional practice to enhance the bioavailability of micronutrient. Germination time is an important factor affecting the physicochemical, functional, pasting, and antioxidant properties of MG. The present study will provide cumulative information for the selection of industrial and household germination process time for the desired quality end products.