Evolution of energetic compounds, antioxidant capacity, some vitamins and minerals, phytase and amylase activity during the germination of foxtail millet.

摘要

Effects of germination were determined on levels of nutrients, antioxidative activity and phytase and amylase activities of foxtail millet. Germination increased the nutritional quality of foxtail millet. Soaking for 1 day and germination for up to 8 days significantly increased soluble sugar (reducing and total sugars) contents, amylase activity from days 1 to 2 and phytase activity from days 1 to 7. Protein contents did not change during germination. Vitamin and mineral contents increased, but those of fat and total phenols decreased. Germination of foxtail millet for 3 days yielded flour with high amylolytic activity, DPPH scavenging activity and mineral concn. It is suggested that this flour could be used to initiate starch degradation and reduce viscosity of other flours, and to control the mineral balance in children's diets.