Cereals, millets and legumes are generally pre-processed by fermentation, germination (malting), cooking, milling and roasting to enhance their functional and nutritional values. Germination/sprouting/malting is a biochemical process which involves transition of a seed from dormant state to vital active state. The prime objective of this traditional process is to promote the development of hydrolytic enzymes that are not active in raw seeds (Dewar et al., 1997). Malting is a complex process that involves many enzymes; important ones are -amylase, -amylase, -glucosidase, and limit dextrinase that improves the nutritive value of foods through controlled germination followed by controlled drying of the kernels. Since germination is cheap and more effective in improving nutritional value it was incorporated in mixes to contribute to the nutrition of people (Rusydi et al., 2011).
The process of malting comprises three unit operations: steeping, germination and drying. During steeping, kernels are immersed in water until to start the metabolic processes of germination. The germination phase begins
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It plays a vital role in cholesterol metabolism, and thus controls blood cholesterol levels. Due to its nutritional benefits, whole green gram is recommended to be consumed directly in different forms and ways, for example, it can be cooked with vegetables or meats as well as desserts or can be processed to starch or flour which is used as an ingredient in many food products. Normally, whole green gram is allowed to germinate for three to four days which is suitable for direct consumption and can be eaten fresh or cooked as vegetable accompaniment to a meal. However, its anti-nutritional factors limit the food applications. Many literatures have indicated the improvement of nutrients in whole green gram sprout by germination
Iodine is used to distinguish starch from mono/di/polysaccharides. In the test only two of the six solutions showed any signs of starch being present. The potato juice turned a brownish color with a precipitate indicating a slight presence of starch. The stach solution turned a dark blue/black color indicating a very high presence of starch in the solution. The presence of starch in the potato juice indicates that it does not have as high an amount of carbohydrates as onion juice, but a higher concentration of starch.
14. Gradually add beads so that the final volume equals the final volumes of the germinating peas and the dormant peas plus beads. All three groups should have equivalent volumes at the start of the experiment.
Brassica rapa, a variety of the mustard plant, was used for food as far back as the Roman Empire; however, it is difficult to distinguish where the plant originated, as it is spread across much of Eurasia (Guo, Chen, Li, Crowling 2014). This plant is used in many experiments due to its short life cycle, which hovers around six weeks, and is thus considered a ‘fast plant’. We are using Brassica rapa because of its relatively small size and short life
The purpose of this experiment was to analyze the activity and kinetic properties of an enzyme derived from wheat germ. For the first part of the experiment, we had to prepare a standard curve for the reaction product by measuring the velocity of the reaction catalyzed by acid phosphate that is extracted from wheat germ. Different enzyme concentrations were tested to see how fast they reacted. In order to quantify the amount of nitrophenol generated, six standards were prepared containing known concentrations of the product nitrophenol. In each cuvette, 1 mL of each of the standards was placed and labeled S1-S6.
• Mashing –Mashing is the process by which the brewer extracts fermentable sugars from the grain. Basically it consists of steeping the grains in water at temperatures between 140° and 160° Fahrenheit for a period of sixty to ninety minutes at a thickness similar to porridge. This activates naturally occurring enzymes in the grain that convert the grain starches into sugars, like maltose, that yeast can metabolize. This process occurs in a vessel called. a mash tun
Grains are detrimental says many experts wherein it includes lectin, which can lead to intestinal damage, infection and other diseases. In addition, it includes phytic acid which is stripping off many nutrition and vitamin supplements in
This research aims on the comparison of the brown and milled rice grain has been compared with that of the non-transgenic rice of the same variety in nutritional composition. In this study, the nutritional components, as well as the anti-nutrient levels, were measured. And it established that apart from the increased level of iron and zinc in transgenic seeds.
In the past decades the incidence of heart disease has increased, about three million people dying of cardiovascular disease in China per year (according to statistics from the Ministry of Public Health of China), which draws people’s great concern to find ways to take precautions. With the development of element analytical method, some types of chemical substances that are beneficial to cardiac health have been found. Lycopene is a very popular natural anti-oxidants found in recent years (Dai, 2011), as well as capsaicin and dietary fiber. Whilst some research focuses on the mechanism of action, little attention has been paid to usability issues, in particular to the generalization of health-giving chemical substances in ordinary meals. There is a lot of evidence that vegetables can positively contribute to prevent heart diseases, by supplying biologically active components. This article continues previous research in the field of Biochemistry and Medical Science, mainly trying to study the effective components which can prevent heart disease in edible vegetables.
Janick. J. (2011). Center for New Crops & Plant Products - Department of Horticulture and
Like grains and beans, nuts and seeds contain anti-nutrients including enzyme inhibitors, phytic acid, and lectin. Nuts are not typically cooked, and shouldn 't be, because of how sensitive they are to light and heat.
Abstract: Enzymes are catalysts therefore we can state that they work to start a reaction or speed it up. The chemical transformed due to the enzyme (catalase) is known as the substrate. In this lab the chemical used was hydrogen peroxide because it can be broken down by catalase. The substrate in this lab would be hydrogen peroxide and the enzymes used will be catalase which is found in both potatoes and liver. This substrate will fill the active sites on the enzyme and the reaction will vary based on the concentration of both and the different factors in the experiment. Students placed either liver or potatoes in test tubes with the substrate and observed them at different temperatures as well as with different concentrations of the substrate. Upon reviewing observations, it can be concluded that liver contains the greater amount of catalase as its rates of reaction were greater than that of the potato.
Okigbo, R., Iwube, J., & Putheti, R. (2011). An extensive review on genetically modified (GM) foods
1443 - 1460. Keener, K., Hoban, T. and Balasubramanian, R. 2014. Biotechnology and its applications. [online] Available at: http://www.ces.ncsu.edu/depts/foodsci/ext/pubs/bioapp.html [Accessed: 11 Apr 2014].
Barley is a very important grain in the world today. It is very versatile in every way. It has been well adapted through its evolution. It has a very mysterious and much debated beginning. Now however, barely has become well known and so have its many uses. Barley, which is of the genus Hordeum, is a cereal that belongs to the grass family Poaceae. Barley has many different varieties. The most common is Hordeum vulgare, which is a six-rowed type of barley that has a spike notched on opposite sides with three spikelets on each notch. At each notch there is a flower or floret that later develops into a kernel. Hordeum distichum is a two-rowed type of barley that has central florets producing kernels and it has lateral florets that are sterile. Lastly there is Hordeum irregulare which has fertile central florets and different arrangements of sterile and fertile lateral florets. This is the least cultivated species of the three main forms (2).
All types of alcohol go through a fermentation process, when looking sthe production beer, the fermentation process contains a series of distinct stages. Beer includes four main ingredients; some sort of grain (wheat, corn, barley), hops, water, and yeast. The beer process begins with the malting process, the stage where the grain is soaked in water for days to allow adequate germination time. This process is important because allowing the grain to germinate produces enzymes that are need to break down starch in succeeding steps. At times, the conversion of starch to sugar can begin during malting due to enzymes present within the grain, but the majority of the conversions begin in the next step (Michaels, 2010). Following the malting process, the grains go through a process called mashing, defined as the stage where the grain is hydrated causing the enzymes to activate and begin converting the starches into sugars. In the mashing stage enzymes are activated and begin to convert starch into sugars that will eventually go through the fermentation process.