Germination of proso millet (Panicum miliaceum L.) grains trigger biochemical changes that augment bioavailability of flower and its utility for gluten-free dietary foods

摘要

During past decade, there has been an active search for new sources and means, suchas biologic modification of raw plant material, to produce bioavailable foods with pre-definedproperties. In this study, we tested whether germination of proso millet (Panicum miliaceum L.)grains could be used to increase bioavailability of the flower for gluten-free diets (GFD). Ouranalysis demonstrated that grains of four selected cultivars had similar germination rates indifferent media. However, the pikes of amylolytic and proteinase activities were detected at the2nd and 3rd days of germination, whereas the pike of lipase activity was associated with the 4thday. The highest and the lowest enzymatic activities were detected in grains germinated in wheyand in NaCl, respectively. During germination, cumulative phenolic content increased up to3.5 times reaching the highest levels by day 5. Based on these data, we produce batches of flourfrom grains germinated for 3 days and evaluated its utility in producing non-rising cake andshortbread pastry dough. Sensory evaluation of the baked products confirmed that flour fromgerminated grains could be used for substitution of the wheat flower in the dough. Collectively,our novel findings demonstrated that biochemically defined germination conditions could be usedto produce proso millet flour with greater digestibility and nutritive value for the development ofnew GFD recipes.