Vol. 11, Issue 6 (2022)

Author(s):
Meenu Rani, Julie D Bandral, Monika Sood, Sushil Sharma, Sachin Gupta and Gurdev Chand

Abstract:
This study was proposed to determine the effect of germination on chemical and antinutritional characteristics of oat flour. Germination of oats grains was done at 25±2 ᵒC, kept for 72 hours further germinated seeds were dried at 55-60 ᵒC and milled to obtained flour. The germinated and non-germinated oats flour were comparatively evaluated for physico-chemical composition and antinutritional factors. Results obtained for protein and fiber content varied significantly was found to be 15.79%, 12.50% and 6.72%, 5.90% for germinated and non-germinated oats flour respectively. Physical properties of germinated and non-germinated oats flour showed L* value showed decreased trend while a* and b* value of oats flour increased after germination. Further the antinutritional properties indicated that tannin and phytic acid content showed the decreased trend after germination. Therefore, germination can improve the nutritional value and stability of oats flour.