Comparative assessment of nutritional, antioxidant, physicochemical, and rheological characteristics of whole and sprouted wheat flour

authored by: Saima Perveen, Saeed Akhtar, Tariq Ismail, Muhammad Qamar, Dur-e-shahwar Sattar, Wisha Saeed, Muhammad Younis, Tuba Esatbeyoglu
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.
Organisation(s): Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development
Institute of Food and One Health
External Organisation(s): Bahauddin Zakariya University
Type: Article
Journal: LWT
Volume: 209
ISSN: 0023-6438
Publication date: 01.10.2024
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science
Electronic version(s): https://doi.org/10.1016/j.lwt.2024.116679 (Access: Open)