تأثير الاستبدال الجزئي لدقيق الحنطة السوداء (Fagopyrum esculentum) المنبتة ودقيق الحمص (Cicer arietinum) المنبت على خصائصه الوظيفية

Abd Elmoneim, O. E., and Bernhardt, R. (2013). Some physicochemical properties of flour from germinated sorghum grain. Journal of Food Science and Technology, 50(1), 186-190. DOI: https://doi.org/10.1007/s13197-011-0315-2

Albawarshi Y., Amr A., and Al-Ismael K. (2019). Modeling for thermal degradation of Thiamin (B1) in flat Arabic bread. International Journal of Applied and Natural Sciences (IJANS), 8(4), 81-90.

Al-Ismail, K., Hamdan, M., and Al-Delaimy, K. (2006). Antioxidant and anti-Bacillus cereus activities of selected plant extracts. Jordan Journal of Agricultural Sciences, 2(2), 64-74.

AOAC International. (2011). Official Methods of Analysis, 18th ed. Maryland, AOAC INTERNATIONAL.

Ariahu, C. C., and Ogunsua, A. O. (2000). Thermal degradation kinetics of thiamine in periwinkle based formulated low acidity foods. International Journal of Food Science and Technology, 35, 315–321. DOI: https://doi.org/10.1046/j.1365-2621.2000.00366.x

Chauhan, A., Saxena, D. C., and Singh, S. (2015). Total dietary fiber and antioxidant activity of gluten-free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. LWT-Food Science and Technology, 63(2), 939-945. DOI: https://doi.org/10.1016/j.lwt.2015.03.115

Cornell, J. A., A. (1986). Comparison between two ten-point designs for studying three-component mixture systems. Journal of Quality and Technology, 18, 1–15. DOI: https://doi.org/10.1080/00224065.1986.11978980

Demir, B., and Bilgiçli, N. (2020). Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (Chenopodium quinoa Willd.) flours. Journal of Food Science and Technology, 1-9. DOI: https://doi.org/10.1007/s13197-020-04420-7

El-Adawy, T. A. (2002). Nutritional composition and antinutritional factors of chickpeas (Cicer arietinum L.) undergoing different cooking methods and germination. Plant Foods for Human Nutrition, 57(1), 83-97. DOI: https://doi.org/10.1023/A:1013189620528

Farooqui, A. S., Syed, H. M., Talpade, N. N., Sontakke, M. D., and Ghatge, P. U. (2018). Influence of germination on chemical and nutritional properties of barley flour. Journal of Pharmacological Phytochemistry, 7(2), 3855-3858.

Fernandez, M. L., and Berry, J.W. (1989). The effect of germination on chickpea starch. Starch/Stärke, 41 (1): 17-21 DOI: https://doi.org/10.1002/star.19890410105

Gan, R. Y., Lui, W. Y., Wu, K., Chan, C. L., Dai, S. H., Sui, Z. Q., and Corke, H. (2017). Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends in Food Science & Technology, 59, 1-14 DOI: https://doi.org/10.1016/j.tifs.2016.11.010

Gao, L., Xia, M., Li, Z., Wang, P., Wang, M., and Gao, J. (2019). Changes of physicochemical properties and correlation analysis of common buckwheat starch during germination. Fagopyrum, 36(2), 43-50.‏ DOI: https://doi.org/10.3986/fag0010

Hucker, B., Wakeling, L., and Vriesekoop, F. (2012). Investigations into the thiamine and riboflavin content of malt and the effects of malting and roasting on their final content. Journal of Cereal Science, 56, 300– 306 DOI: https://doi.org/10.1016/j.jcs.2012.03.008

Li, C., Oh, S.-G., Lee, D.-H., Baik, H.-W., and Chung, H.-J. (2017). Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet. International Journal of Biological Macromolecules, 105, 931–939. DOI: https://doi.org/10.1016/j.ijbiomac.2017.07.123

Marengo, M., Carpen, A., Bonomi, F., Casiraghi, M. C., Meroni, E., Quaglia, L., and Marti, A. (2017). Macromolecular and micronutrient profiles of sprouted chickpeas to be used for integrating cereal‐based food. Cereal Chemistry, 94(1), 82-88. DOI: https://doi.org/10.1094/CCHEM-04-16-0108-FI

Marti, A., Cardone, G., Pagani, M. A., and Casiraghi, M. C. (2018). Flour from sprouted wheat as a new ingredient in bread-making. LWT-Food Science and Technology, 89, 237-243. DOI: https://doi.org/10.1016/j.lwt.2017.10.052

Miliauskas, G., Venskutonis, P. R., and Van Beek, T. A. (2004). Screening of radical scavenging activity of some medicinal and aromatic plant extracts. Food Chemistry, 85(2), 231-237. DOI: https://doi.org/10.1016/j.foodchem.2003.05.007

Nkhata, S. G., Ayua, E., Kamau, E. H., and Shingiro, J. B. (2018). Fermentation and germination improve the nutritional value of cereals and legumes through the activation of endogenous enzymes. Food Science and Nutrition, 6(8), 2446-2458. DOI: https://doi.org/10.1002/fsn3.846

Obinna-Echem, P. C., and Barber, L. I. (2019). Effect of germination and pre-gelatinization on the proximate composition and pasting properties of maize flour a base ingredient for cereal-based infant complimentary food. International Journal of Biotechnology and Food Science, 7(3), 30-37. DOI: https://doi.org/10.5539/jfr.v7n2p17

Ohtsubo, K. I., Suzuki, K., Yasui, Y., and Kasumi, T. (2005). Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. Journal of Food Composition and Analysis, 18 (4):303-316. DOI: https://doi.org/10.1016/j.jfca.2004.10.003

Offem, J. O., Egbe E. O., and Onen, A. I. (1993). Changes in Lipid Content and Composition during Germination of Groundnuts. Journal of the Science of Food and Agriculture. 62: 147-155 DOI: https://doi.org/10.1002/jsfa.2740620207

Qian, J., Rayas‐Duarte, P., and Grant, L. (1998). Partial characterization of buckwheat (Fagopyrum esculentum) starch. Cereal Chemistry, 75(3), 365-373. DOI: https://doi.org/10.1094/CCHEM.1998.75.3.365

Rahman, M. M., Salam, S. B., Shahjadee, U. F., Rupa, A. Z., Rahman, M. M., and Azad, A. K. (2018). Effect of germination on biochemical changes in high-yielding barley (Hordium vulgare L.) varieties. Bangladesh Journal of Scientific and Industrial Research, 53(4), 311-318. DOI: https://doi.org/10.3329/bjsir.v53i4.39196

Rumiyati, James, A. P., and Jayasena, V. (2012). Effect of germination on the nutritional and protein profile of Australian Sweet Lupin (Lupinus angustifolius L.). Food and Nutrition Sciences, 3, 621– 626. DOI: https://doi.org/10.4236/fns.2012.35085

Saleh, M., Ajo, R., Al-Ismail, K., and Ondier, G. (2016). Effects of hydrocolloids on acorn starch physical properties. Starch‐Stärke, 68(11-12), 1169-1179. DOI: https://doi.org/10.1002/star.201500304

Saleh, M., Lee, Y., and Obeidat, H. 2018. Effects of incorporating non-modified sweet potato (Ipomoea batatas) flour on wheat pasta functional characteristics. Journal of texture studies, 49(5), 512-519. DOI: https://doi.org/10.1111/jtxs.12319

Setia, R., Dai, Z., Nickerson, M. T., Sopiwnyk, E., Malcolmson, L., and Ai, Y. (2019). Impacts of short-term germination on the chemical compositions, technological characteristics, and nutritional quality of yellow pea and faba bean flours. Food Research International, 122, 263-272. DOI: https://doi.org/10.1016/j.foodres.2019.04.021

Sharma, S., Yadav, S., and SibiI, G. (2020). Seed germination and maturation under the influence of hydrogen peroxide- A review. Journal of Critical Reviews. 7(1), 2020.

Sreerama, Y. N., Sashikala, V. B., Pratape, V. M., and Singh, V. (2012). Nutrients and antinutrients in cowpea and horse gram flour in comparison to chickpea flour: Evaluation of their flour functionality. Food Chemistry, 131(2), 462-468. DOI: https://doi.org/10.1016/j.foodchem.2011.09.008

Tanwar, B., Lamsal, N., Goyal, A., and Kumar, V. (2019). Functional and Physicochemical Characteristics of Raw, Roasted, and Germinated Buckwheat Flour. Asian Journal of Dairy and Food Research, 38(2), 140-144. DOI: https://doi.org/10.18805/ajdfr.DR-1452

Traynham, T. L., Myers, D. J., Carriquiry, A. L., and Johnson, L. A. (2007). Evaluation of water-holding capacity for wheat–soy flour blends. Journal of the American Oil Chemists' Society, 84(2), 151. DOI: https://doi.org/10.1007/s11746-006-1018-0

Vasishtha, H., and Srivastava, R. P. )2012). Changes in lipids and fatty acids during soaking and germination of chickpea (Cicer arietinum). Indian Journal of Agricultural Biochemistry, 25(1), 14-19.

Wu Z., Song, L., Feng, S., Liu, Y., He, G., Yioe, Y., and Huang, D. )2012(. Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds. Journal of Agricultural and Food Chemistry, 60(35), 8606-8615. DOI: https://doi.org/10.1021/jf3021514

Yiming, Z., Hong, W., Linlin, C., Xiaoli, Z., Wen, T., and Xinli, S. (2015). Evolution of nutrient ingredients in Tartary buckwheat seeds during germination. Food Chemistry, 186, 244-248. DOI: https://doi.org/10.1016/j.foodchem.2015.03.115

Zhang, G., Xu, Z., Gao, Y., Huang, X., Zou, Y., & Yang, T. (2015). Effects of germination on the nutritional properties, phenolic profiles, and antioxidant activities of buckwheat. Journal of Food Science, 80(5), H1111–H1119. DOI: https://doi.org/10.1111/1750-3841.12830

Žilić, S., Basić, Z., Hadži‐Tašković Šukalović, V., Maksimović, V., Janković, M., & Filipović, M. (2014). Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and the antioxidant capacity of the flour?, International Journal of Food Science and Technology, 49(4), 1040-1047. DOI: https://doi.org/10.1111/ijfs.12397