Nonbrewing Applications of Malted Cereals, Pseudocereals, and Legumes: A Review

Literature Cited

• Agu, R. C., and Palmer, G. H. The effect of temperature on the modification of sorghum and barley during malting. Process Biochem. 32(6):501–507, 1997.
   Web of Science ®Google Scholar
• Alvarez-Jubete, L., Wijngaard, H., Arendt, E. K., and Gallagher, E. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking. Food Chem. 119(2):770–778, 2010.
   Web of Science ®Google Scholar
• Atwell, W. A., Hyldon, R. G., and Godfrey, P. D. Germinated quinoa flour to reduce the viscosity of starchy foods. Cereal Chem. 65(6):508–509, 1988.
   Web of Science ®Google Scholar
• Ba, K., Aguedo, M., Tine, E., Paquot, M., Destain, J., and Thonart, P. Hydrolysis of starches and flours by sorghum malt amylases for dextrins production. Eur. Food Res. Technol. 236(5):905–918, 2013.
   Web of Science ®Google Scholar
• Bailly, C. Active oxygen species and antioxidants in seed biology. Seed Sci. Res. 14(2):93–107, 2004.
   Web of Science ®Google Scholar
• Balogun, R. O., Bird, S. H., and Rowe, J. B. Germination temperature and time affect in vitro fermentability of sorghum grain. Anim. Feed Sci. Technol. 127(1–2):125–132, 2006.
   Web of Science ®Google Scholar
• Beck, E., and Ziegler, P. Biosynthesis and degradation of starch in higher plants. Annu. Rev. Plant Physiol. Plant Mol. Biol. 40:95–117, 1989.
   Web of Science ®Google Scholar
• Bewley, J., and Black, M. Dormancy and the control of germination. In: Seeds—Physiology of Development and Germination. Springer US, Boston, Pp. 199–271, 1994.
   Google Scholar
• Bewley, J. D. Seed germination and dormancy. Plant Cell 9(7):1055–1066, 1997.
   PubMed Web of Science ®Google Scholar
• Bewley, J. D., and Black, M. Cellular events during germination and growth. In: Seeds—Physiology of Development and Germination, 2nd ed. Plenum Press, New York. Pp. 147–197, 1994.
   Google Scholar
• Bewley, J. D., and Black, M. Germination, structure and composition. In: Seeds—Physiology of Development and Germination, 2nd ed. Plenum Press, New York. Pp. 1–33, 1994.
   Google Scholar
• Bewley, J. D., and Black, M. Mobilization of stored seed reserves. In: Seeds—Physiology of Development and Germination, 2nd ed. Plenum Press, New York. Pp. 293–343, 1994.
   Google Scholar
• Bishnoi, S., and Khetarpaul, N. Effect of domestic processing and cooking methods on in-vitro starch digestibility of different pea cultivars (Pisum sativum). Food Chem. 47(2):177–182, 1993.
   Web of Science ®Google Scholar
• Briggs, D. E. Malts and Malting. Blackie Academic and Professional, London, UK, 1998.
   Google Scholar
• Cabrejas, M., Diaz, M., Aguilera, Y., Benitez, V., Molla, E., and Esteban, R. Influence of germination on the soluble carbohydrates and dietary fibre fractions in non-conventional legumes. Food Chem. 107(3):1045–1052, 2008.
   Web of Science ®Google Scholar
• Ceppi, E. L. M., and Brenna, O. V. Experimental studies to obtain rice malt. J. Agric. Food Chem. 58(13):7701–7707, 2010.
   Web of Science ®Google Scholar
• Chang, K. C., and Harrold, R. L. Changes in selected biochemical components, in vitro protein digestibility and amino acids in two bean cultivars during germination. J. Food Sci. 53(3):783–787, 1988.
   Web of Science ®Google Scholar
• Dangin, M., Boirie, Y., Garcia-Rodenas, C., Gachon, P., Fauquant, J., Callier, P., Ballèvre, O., and Beaufrère, B. The digestion rate of protein is an independent regulating factor of postprandial protein retention. Am. J. Physiol. Endocrinol. Metab. 280(2):E340–E348, 2001.
   PubMed Web of Science ®Google Scholar
• Delcour, J., and Hoseney, R. C. Principles of Cereal Science and Technology. AACC International, Inc., St. Paul, MN, 2010.
   Google Scholar
• Egli, I., Davidsson, L., Juillerat, M. A., Barclay, D., and Hurrell, R. F. The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feeding. J. Food Sci. 6(9):3484–3488, 2002.
   Google Scholar
• Elkhalil, E. A., El Tinay, A., Mohamed, B., and Elsheikh, E. A. Effect of malt pretreatment on phytic acid and in vitro protein digestibility of sorghum flour. Food Chem. 72(1):29–32, 2001.
   Web of Science ®Google Scholar
• FAO. FAO Agribusiness Handbook—Barley Malt Beer. Rome, 2009.
   Google Scholar
• Fernandez, M. L., and Berry, J. W. The effect of germination on chickpea starch. Starch–Stärke 41(1):17–21, 1989.
   Web of Science ®Google Scholar
• Finch-Savage, W. E., and Leubner-Metzger, G. Seed dormancy and the control of germination. New Phytol. 171(3):501–523, 2006.
   PubMed Web of Science ®Google Scholar
• Gebremariam, M. M., Zarnkow, M., and Becker, T. Effect of drying temperature and time on alpha-amylase, beta-amylase, limit dextrinase activities and dimethyl sulphide level of teff (Eragrostis tef) Malt. Food Bioprocess Technol. 6(12):3462–3472, 2012.
   Web of Science ®Google Scholar
• Ghavidel, R. A., and Prakash, J. The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT—Food Sci. Technol. 40(7):1292–1299, 2007.
   Web of Science ®Google Scholar
• Giami, S. Y., Chibor, B. S., Edebiri, K. E., and Achinewhu, S. C. Changes in nitrogenous and other chemical constituents, protein fractions and in vitro protein digestibility of germinating fluted pumpkin (Telfairia occidentalis Hook) seed. 53(4):333–342, 1999.
   Google Scholar
• Gibson, R. S., and Hotz, C. Dietary diversification/modification strategies to enhance micronutrient content and bioavailability of diets in developing countries. Plant Foods Hum. Nutr. 85(2):159–166, 2001.
   Google Scholar
• Griffith, L. D., Castell-Perez, M. E., and Griffith, M. E. Effects of blend and processing method on the nutritional quality of weaning foods made from select cereals and legumes. Cereal Chem. 75(1):105–112, 1998.
   Web of Science ®Google Scholar
• Hager, A.-S., Taylor, J. P., Waters, D. M., and Arendt, E. K. Gluten free beer—A review. Trends Food Sci. Technol. 36:44–54, 2014.
   Web of Science ®Google Scholar
• Hallén, E., İbanoğlu, Ş., and Ainsworth, P. Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour. J. Food Eng. 63(2):177–184, 2004.
   Web of Science ®Google Scholar
• Heiniö, R.-L., Katina, K., Wilhelmson, A., Myllymäki, O., Rajamäki, T, Latva-Kala, K., Liukkonen, K.-H., and Poutanen, K. Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process. LWT—Food Sci. Technol. 36(5):533–545, 2003.
   Web of Science ®Google Scholar
• Heiniö, R.-L., Oksman-Caldentey, K.-M., Latva-Kala, K., Lehtinen, P., and Poutanen, K. Effect of drying treatment conditions on sensory profile of germinated oat. Cereal Chem. 78(6):707–714, 2001.
   Web of Science ®Google Scholar
• Hilhorst, H. W. M., and Karssen, C. M. Seed dormancy and germination: The role of abscisic acid and gibberellins and the importance of hormone mutants. Plant Growth Regul. 11(3):225–238, 1992.
   Web of Science ®Google Scholar
• Hübner, F., O'Neil, T, Cashman, K. D., and Arendt, E. K. The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley. Eur. Food Res. Technol. 231:27–35, 2010.
   Web of Science ®Google Scholar
• Hübner, F., Schehl, B. D., Gebruers, K., Courtin, C. M., Delcour, J. A., and Arendt, E. K. Influence of germination time and temperature on the properties of rye malt and rye malt based worts. J. Cereal Sci. 52(1):72–79, 2010.
   Web of Science ®Google Scholar
• Jood, S., Chauhan, B. M., and Kapoor, A. C. Contents and digestibility of carbohydrates of chickpea and black gram as affected by domestic processing and cooking. Food Chem. 30(2):113–127, 1988.
   Web of Science ®Google Scholar
• Katina, K., Liukkonen, K.-H., Kaukovirta-Norja, A., Adlercreutz, H., Heinonen, S.-M., Lampi, A.-M., Pihlava, J.-M., and Poutanen, K. Fermentation-induced changes in the nutritional value of native or germinated rye. J. Cereal Sci. 46(3):348–355, 2007.
   Web of Science ®Google Scholar
• Kaukovirta-Norja, A., Wilhelmson, A., and Poutanen, K. Germination: A means to improve the functionality of oat. Agric. Food Sci. 13:100–112, 2004.
   Web of Science ®Google Scholar
• Klose, C, Schehl, B. D., and Arendt, E. K. Fundamental study on protein changes taking place during malting of oats. J. Cereal Sci. 49:83–91, 2009.
   Web of Science ®Google Scholar
• Kris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Hilpert, K. F, Griel, A. E., and Etherton, T. D. Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. Am. J. Med. 113(9):71–88, 2002.
   Web of Science ®Google Scholar
• Larsson, M., Rossander-Hulthén, L., Sandström, B., and Sandberg, A. S. Improved zinc and iron absorption from breakfast meals containing malted oats with reduced phytate content. Br. J. Nutr. 76(5):677–688, 1996.
   PubMed Web of Science ®Google Scholar
• Lindeboom, N., Chang, P. R., and Tyler, R. T. Analytical, biochemical and physicochemical aspects of starch granule size, with emphasis on small granule starches: A review. Starch-Stärke 56(34):89–99, 2004.
   Google Scholar
• Liukkonen, K.-H., Katina, K., Wilhelmsson, A., Myllymäki, O., Lampi, A.-M., Kariluoto, S., Piironen, V., Heinonen, S. M., Nurmi, T, Adlercreutz, H., Peltoketo, A., Pihlava, J. M., Hietaniemi, V., and Nonbrewing Applications of Malted Cereals, Pseudocereals, and Legumes/Poutanen, K. Process-induced changes on bioactive compounds in whole grain rye. Proc. Nutr. Soc. 62(1):117–122, 2003.
   PubMed Web of Science ®Google Scholar
• Loponen, J., Kanerva, P., Zhang, C., Sontag-Strohm, T., Salovaara, H., and Gänzle, M. G. Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methods. J. Agric. Food Chem. 57(2):746–753, 2009.
   Web of Science ®Google Scholar
• Maga, J. A. Phytate: Its chemistry, occurrence, food interactions, nutritional significance, and methods of analysis. J. Agric. Food Chem. 30(1):1–9, 1982.
   Web of Science ®Google Scholar
• Mäkinen, O. E., and Arendt, E. K. Oat malt as a baking ingredient—A comparative study of the impact of oat, barley and wheat malts on bread and dough properties. J. Cereal Sci. 56(3):747–753, 2012.
   Web of Science ®Google Scholar
• McGovern, P. E. Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages. University of California Press, Berkeley, 2009.
   Google Scholar
• Meo, B., Freeman, G., Marconi, O., Booer, C., Perretti, G., and Fantozzi, P. Behaviour of malted cereals and pseudo-cereals for gluten-free beer production. J. Inst. Brew. 117(4):541–546, 2011.
   Web of Science ®Google Scholar
• Morad, M. M., Leung, H. K., Hsu, D. L., and Finney, P. L. Effect of germination on physicochemical and bread-baking properties of yellow pea, lentil, and faba bean flours and starches. Cereal Chem. 57(6):390–396, 1980.
   Web of Science ®Google Scholar
• Mosha, A. C., and Svanberg, U. Preparation of weaning foods with high nutrient density using flour of germinated cereals in developing countries. Food Nutr Bull. 5:10–14, 1983.
   Google Scholar
• Nnanna, I. A., and Phillips, R. D. Changes in oligosaccharide content, enzyme activities and dry matter during controlled germination of cowpeas (Vigna unguiculata). J. Food Sci. 53(6):1782–1786, 1988.
   Web of Science ®Google Scholar
• Nnanna, I. A., and Phillips, R. D. Protein and starch digestibility and flatulence potential of germinated cowpeas (Vigna unguiculata). J. Food Sci. 55(1):151–153, 1990.
   Web of Science ®Google Scholar
• Obatolu, V. A. Nutrient and sensory qualities of extruded malted or unmalted millet/soybean mixture. Food Chem. 76(2):129–133, 2002.
   Web of Science ®Google Scholar
• Oksman-Caldentey, K.-M., Kaukovirta-Norja, A., Heiniö, R.-L., Kleemola, T., Mikola, M., Sontag-Strohm, T., Lentinen, P., Pihlava, J.-M., and Poutanen, K. Kauran biotekninen prosessointi uusiksi elintarvikkeiksi. In: Food Cluster Research Programme, Final Report. E.-L. Ryhänen and R. Salo, eds. MTT Publications, Jokioinen, Finland. Pp. 11–22, 2001.
   Google Scholar
• Owuama, C. I. Brewing beer with sorghum. J. Inst. Brew. 105(1):23–34, 1999.
   Web of Science ®Google Scholar
• Parnsakhorn, S., and Langkapin, J. Changes in physicochemical characteristics of germinated brown rice and brown rice during storage at various temperatures. Agric. Eng. Int. 15(2):293–303, 2013.
   Google Scholar
• Phiarais, B. P. N., Mauch, A., Schehl, B. D., Zarnkow, M., Gastl, M., Herrmann, M., Zannini, E., and Arendt, E. K. Processing of a top fermented beer brewed from 100% buckwheat malt with sensory and analytical characterisation. J. Inst. Brew. 116(3):265–274, 2010.
   Web of Science ®Google Scholar
• Phiarais, B. P. N., Schehl, B. D., Oliveira, J. C., and Arendt, E. K. Use of response surface methodology to investigate the effectiveness of commercial enzymes on buckwheat malt for brewing purposes. J. Inst. Brew. 112(4):324–332, 2006.
   Web of Science ®Google Scholar
• Phiarais, B. P. N., Wijngaard, H. H., and Arendt, E. K. The impact of kilning on enzymatic activity of buckwheat malt. J. Inst. Brew. 111(3):290–298, 2005.
   Web of Science ®Google Scholar
• Pike, P. R., Abdel-Aal, E.-S. M., and McElroy, A. R. Antioxidant activity of oat malt extracts in accelerated corn oil oxidation. J. Am. Oil Chem. Soc. 84(7):663–667, 2007.
   Web of Science ®Google Scholar
• Rao, P. U., and Belavady, B. Oligosaccharides in pulses: Varietal differences and effects of cooking and germination. J. Agric. Food Chem. 26(2):316–319, 1978.
   Web of Science ®Google Scholar
• Sandberg, A.-S., Brune, M., Carlsson, N.-G., Hallberg, L., Skoglund, E., and Rossander-Hulthen, L. Inositol phosphates with different numbers of phosphate groups influence iron absorption in humans. Am. J. Clin. Nutr. 70(2):240–246, 1999.
   PubMed Web of Science ®Google Scholar
• Sharma, A., and Kapoor, A. C. Levels of antinutritional factors in pearl millet as affected by processing treatments and various types of fermentation. Plant Foods Hum. Nutr. 49(3):241–252, 1996.
   Web of Science ®Google Scholar
• Singh, J., Dartois, A., and Kaur, L. Starch digestibility in food matrix: A review. Trends Food Sci. Technol. 21(4):168–180, 2010.
   Web of Science ®Google Scholar
• Sripriya, G., Antony, U., and Chandra, T. S. Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Food Chem. 58(4):345–350, 1997.
   Web of Science ®Google Scholar
• Theuwissen, E., and Mensink, R. P. Water-soluble dietary fibers and cardiovascular disease. Physiol. Behav. 94(2):285–292, 2008.
   PubMed Web of Science ®Google Scholar
• Valencia, S., Svanberg, U., Sandberg, A.-S., and Ruales, J. Processing of quinoa (Chenopodium quinoa, Willd): Effects on in vitro iron availability and phytate hydrolysis. Int. J. Food Sci. Nutr. 50(3):203–211, 1999.
   Web of Science ®Google Scholar
• Veenstra, J. M., Duncan, A. M., Cryne, C. N., Deschambault, B. R., Boye, J. I., Benali, M., Marcotte, M., Tosh, S. M., Farnworth, E. R., and Wright, A. J. Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males. Food Res. Int. 43(2): 553–559, 2010.
   Web of Science ®Google Scholar
• Watanabe, M., Maeda, T., Tsukahara, K., Kayahara, H., and Morita, N. Application of pregerminated brown rice for breadmaking. Cereal Chem. 81(4):450–455, 2004.
   Web of Science ®Google Scholar
• Weitbrecht, K., Müller, K., and Leubner-Metzger, G. First off the mark: Early seed germination. J. Exp. Bot. 62(10):3289–3309, 2011.
   PubMed Web of Science ®Google Scholar
• Wilhelmson, A., Oksman-Caldentey, K.-M., Laitila, A., Suortti, T., Kaukovirta-Norja, A., and Poutanen, K. Development of a germination process for producing high β-glucan, whole grain food ingredients from oat. Cereal Chem. 78(6):715–720, 2001.
   Web of Science ®Google Scholar
• Zarnkow, M., Geyer, T., Lindemann, B., Burberg, F., Back, W., Arendt, E. K., and Kreisz, S. The use of response surface methodology to optimise malting conditions of quinoa (Chenopodium quinoa) as a raw material for gluten-free foods and beverages. J. Inst. Brew. 60(910):118–126, 2007.
   Google Scholar
• Zarnkow, M., Keßler, M., Back, W., Arendt, E. K., and Gastl, M. Optimisation of the mashing procedure for 100% malted Proso millet (Panicum miliaceum L.) as a raw material for gluten-free beverages and beers. J. Inst. Brew. 116(2):141–150, 2010.
   Web of Science ®Google Scholar