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Abstract

Germination is known to induce significant changes in the biochemical composition and structural properties of grains. This study investigates the impact of germination on maize starch structure, flour attributes, and gastric digestion characteristics. Maize seeds were subjected to controlled germination conditions, followed by analysis using various techniques including scanning electron microscopy (SEM), X-ray diffraction (XRD), and in vitro gastric digestion assays. Results revealed substantial alterations in maize starch structure post-germination, characterized by increased amylose content and altered granule morphology as observed through SEM imaging. XRD analysis indicated modifications in the crystalline structure, potentially affecting the digestibility properties of maize flour. Furthermore, germinated maize flour exhibited distinct rheological properties, with implications for its applicability in food processing and product development.

In vitro gastric digestion assays demonstrated enhanced digestibility of germinated maize flour, attributed to the breakdown of starch granules and altered physicochemical properties. These findings suggest that germinationinduced changes in maize starch structure and flour attributes could influence its nutritional profile and gastrointestinal response upon consumption. Overall, this study provides valuable insights into the effects of germination on maize grain quality and highlights its potential to enhance the functional properties and digestibility of maize-based food products. This abstract encapsulates the key findings and implications of the study on the impact of germination on maize starch and flour characteristics, as well as its relevance for digestive processes.