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Full Length Research Paper
Optimization of
Germination conditions for Germinated wheat Flour by
Response Surface Methodology
Imtiaz Hussain* and M. Burhan Uddin**
*Department of Food Science and Technology, Faculty of
Agriculture Rawalakot, University of Azad Jammu and Kashmir,
Pakistan
**Department of Food Technology and Rural Industries,
Bangladesh Agricultural University Mymensing 2202,
Bangladesh
*Corresponding author E-mail:
imti_hussain2005@yahoo.com
Received 31 December 2011; Accepted 25 January 2012
Germination of cereals
seeds is an effective processing treatment to improve the
nutritional quality. The aim of present study was to
optimize the effect germination conditions (temperature and
time) for wheat (Triticum aestivum) seed and the
germinated wheat seed flour evaluated for the nutritional
content changes in wheat grain during germination. The
analyses included determination of ash, carbohydrate, fat,
cured fiber, moisture and proteins. The practice of
germination is traditionally widely used to improve the
nutritional value of grains. In comparison to the seeds
flour, sprouted flour was recognized to have a better
quality of protein, a higher content of polyunsaturated
fatty acids, an increased bioavailability of essential
minerals and dietary fiber and large number of negatively
valued components in the seed decline with increasing time
of germination. The wheat seeds germinated at 30-37 ºC for
48-72 hours. The experiments were designed by using the
Response Surface Methodology (RSM), with a Central Composite
Rotatable Design (CCRD) resulted experimental values ranged
for ash 1.83- 1.52 , carbohydrate 70.06-70.53 , fat
1.51-1.59 , cured fiber1.27-1.39 , moisture 9.61-10.51 and
proteins 11.2-11.43 % and the predicted the optimal values
input variables (temperature and time) ranged between
28.55-34.21ºC respectively. The maximum optimal values for
basic analyzed food components ash carbohydrate, fat, cured
fiber, moisture and proteins from multiple response
optimizations were 1.83, 70.53, 70.53, 1.58, 1.45, 10.44 and
11.46% respectively. It was concluded that germination of
seeds significant. All the derived mathematical models for
the various responses were found to be fit significantly to
predict the data.
Keywords:
Wheat, Germinated, Flour, Optimization, Nutrients, Proximate
Analysis.
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