Effect of Germination on Proximate Composition of Three Grains from Sudan

The objective of the current research was to investigate effects of germination on proximate composition of wheat (Triticum spp.), millet (Pennisetum glaucum L.) and maize (Zea Mays.) grains for comparison. All the grains were cleaned, washed and germinated at temperature 35 ± 2 °C and relative humidity 95 ± 2% for 48 hours. After germination grains were dried till moisture content 12 ± 2%. Main quality parameters such as protein, moisture, fat, fiber, ash and carbohydrates were determined in grains during their germination. Non germinated grains were used as a control sample.

In the present experiments significant (P ≤ 0.05) reduction in protein content was observed in the analyzed three grains during their germination for 48 hours which have been attributed to their degradation by proteases. Moisture content of all studied cereals was increased significantly (P ≤ 0.05) due to hydration. Ash was increased only in wheat after germination while decreased in millet and maize significantly (P ≤ 0.05).

Non-significant (P ≥ 0.05) changes were obtained in fiber and carbohydrates content of wheat after germination process and fat content in maize and millet after germination.

Study revealed that germination for 48h could be an effective way of improving the fiber content in foods. The discrepancies between these studies could be related to differences in germination time and different sources of grains used in the study. Finally it was recommended to introduce germinated flour in bakery industry because it is of high carbohydrates content. As well as in our daily life because it is easily to be prepared at home so we can save time and money.