Using combined optimization, GC-MS and analytical technique to analyze the germination effect on phenolics, dietary fibers, minerals and GABA contents of Kodo millet (Paspalum scrobiculatum)

A central composite rotatable design was applied to study the effects of soaking time, germination time and temperature on the responses; total phenolics, total flavonoids and antioxidant activity for the biochemical enhancement of bioactive components of Kodo millet. The optimum conditions for producing germinated Kodo millet flour of highest TPC (83.01 mg GAE/100 g), TFC (87.53 mg RUE/g) and AoxA (91.34%), were soaking time (13.81 h), germination temperature (38.75 degrees C) and germination time (35.82 h). Protein increased significantly form, 6.7 to 7.9%, dietary fibers from 35.30 to 38.34 g/100 g, minerals from 232.82 to 251.73 mg/100 g, GABA contents from 9.36 to 47.43 mg/100 g, whereas phytates and tannins decreased from 1.344 to 0.997 mol/kg and 1.603 to 0.234 mg/100 g respectively, in optimized germinated Kodo millet sample. Six new bioactive compounds [n-propyl-9,12,15-octadecatrieno ate (0.86%), pregan,20-one-2 hydroxy,5,6,epox-15-methyl (3.45%), hexa-decanoicacid (8.19%), 9,O-ctadecenoicacid (5.00%), butyl-6,9,12,15-octadecatetraenoate (4.03%), hexadecanoicacid-methylester (1.43%)], synthesized as a result of germination under optimum conditions in the Kodo millet depicted the germination potential of millets as a source of valuable bioactive compounds. (C) 2017 Elsevier Ltd. All rights reserved.