| dc.description.abstract | The main purpose of research was to determine the influences of germination time (0,
12, 24, 36 and 48 h) on the bioactive compounds, anti-nutrient factors like tannin and
phytates and viscosity properties of raw and cooked black gram milk. Bioactive
compounds, including phenolics and anthocyanins reduced significantly in their
contents after 48-hour germination. As a result, the antioxidant capacity of germinated
black gram milk which was measured by DPPH scavenging activity also decreased with
germination time. Furthermore, after 48 hour of germination, tannin was recorded to
reduce significantly from 108.6 to 43.0 mg/100 g dry solid for the uncooked samples
and from 99.4 to 37.2 mg/100 g dry solid for the cooked samples. Regarding to
phytates, germination caused a slight decrease in content, while with the combination
of high temperature during cooking process, phytates content showed a remarkable
reduction from 1068 to 868 mg/100 g dry solid. In addition, germination also showed
positive effects on fiber and gamma-aminobutyric acid (GABA) contents. GABA
received the highest value after 24 hours of germination, at around 98.6 µg/100 g dry
solid, while the highest value in dietary fiber was reported at 48 hours of germination.
Regarding to rheological properties, viscosity of milk decreased significantly with an
increase in germination time, from 7.45 mPas to 2.22 mPas. In sensory evaluation
test, even though the 24 h germinated black gram milk got lower scores than the
control sample, its scores indicated a certain acceptability of consumers. In conclusion,
although germination process caused a significantly reduction in antioxidant
properties, it also helped to decrease the level of anti-nutrients, improve the quality
of black gram milk by enhancing GABA and dietary fiber levels. | en_US |
