Polyphenol

Linguistics

Philosophy

Biology

Rutin

Antinutrient

Foxtail

Biochemistry

Food composition data

Botany

Food science

Proanthocyanidin

Setaria

Organic chemistry

Orange (colour)

Sugar

Agronomy

Antioxidant

Tannin

Chemistry

Flavonols

Composition (language)

Phytic acid

Nutrient

Germination

Journal of Food Composition and Analysis

The grains of foxtail millet (FM), proso millet (PM) and common buckwheat (CBW) germinated over a period of 1–4 days were freeze-dried to better understand the changes in their chemical composition. The dynamic changes in the proximate, minerals, non-nutrients and bound and free polyphenolic profile of germinated freeze-dried grain flours of FM, PM and CBW was studied. Germination caused a remarkable decrease in crude fat and non-nutrients, while protein, reducing sugar and crude fibre increased for all three grains. Among non-nutrients, germination caused the highest decline in saponins followed by tannins and phytic acid, with CBW exhibiting greater loss than millets. HPLC analysis revealed higher free phenolic acids in germinated grains and a greater accumulation of rutin, quercetin and (+)-catechin was observed in CBW. Overall, the changes in nutrient composition were more pronounced in germinated freeze-dried flour of CBW than FM and PM.

Physicochemical properties, non-nutrients and phenolic composition of germinated freeze-dried flours of foxtail millet, proso millet and common buckwheat