Effects of Different Germinated seeds Flour on Mineral, Phytic Acid and Total Phenolic Content of Cookies

Abstract

The effects of germination at different germination period (1, 3 and5 days) on physical, chemical and nutritional properties of threedifferent seeds (wheat, rye and lentil) were investigated.Germination caused significant increase in ash, protein, totalphenolic content, minerals (Ca, Mg, Fe, Zn, K, P) and phytic acidloss. As the germination period increased, L* values decreased, a*,b* and SI values increased. Germinated seed flours (GSF) weresubstituted for wheat flour at different ratios (0, 5, 10 and 15%) incookie formulation to improve nutritional properties. The additionof GSF in cookie formulation gave lower phytic acid content thanthe control cookie sample. The highest calcium and magnesiumcontent of the cookies were determined with germinated rye flour(GRF); the highest iron, potassium and zinc value were obtainedwith germinated green lentil flour (GGLF). The use of 5 % level hadcaused similar taste values to the control cookie samples.