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KMID : 1134820110400081128
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 8 p.1128 ~ p.1135
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Changes in Chemical Components of Foxtail Millet, Proso Millet, and Sorghum with Germination
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Ko Jee-Yeon
Song Seok-Bo
Lee Jae-Saeng
Kang Jong-Rae
Seo Myung-Chul
Oh Byeong-Geun
Kwak Do-Yeon
Nam Min-Hee
Jeong Heon-Sang
Woo Koan-Sik
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Abstract
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Changes in the chemical components of three cereals, foxtail millet, proso millet, and sorghum, during germination were determined. The crude protein contents of the three cereals did not significantly change during germination, whereas the contents of total dietary fiber of the three cereals increased during germination. The contents of γ-aminobutyric acid (GABA) of Whanggeum-cho (347.4 ㎍/g), Chongcha-cho (336.5 ㎍/g), Bulgeun-gijang (347.4 ㎍/g), Noranchal-gijang (344.9 ㎍/g), Whanggeumchal-susu (410.4 ㎍/g), and Whinchal-susu (444.0 ㎍/g) increased after 24, 24, 84, 36, 48, and 72 hr of germination, respectively, and then sharply decreased. The contents of total polyphenols, flavonoids, and tannin in foxtail millet, proso millet, and Whinchal-susu tended to increase during germination. However, the total phenolic content of Whanggeumchal-susu greatly decreased by 48 hr of germination and then considerably increased, whereas the total flavonoid content of Whanggeumchalsusu greatly decreased during germination. Total tannin content of Whanggeumchal-susu greatly decreased by 36 hr of germination and then slowly increased. DPPH radical scavenging activity of Whanggeumchal-susu greatly decreased by 36 hr of germination and then remained constant, whereas those of other cereals did not greatly change during germination. These results indicate that there are some differences in the chemical components of three cereals during germination.
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KEYWORD
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foxtail millet, proso millet, sorghum, germination, chemical components, DPPH radical scavenging activity
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