Evaluation of the Physicochemical, Functional, Structural, and Anti-Nutritional Composition of Germinated Underutilized Fox nut Seed Flour

¹ Student, Masters in Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University, Greater Noida, India
² Professor, Sharda School of Allied Health Science, Sharda University, Greater Noida, India
³ Assistant Professor, Sharda School of Allied Health Science, Sharda University, Greater Noida, India

^* Corresponding Author: zoobiya@sharda.ac.in

Abstract

Germination was explored in this study as a natural method of increasing the nutritional and functional content of foxnut (Euryale ferox) seeds. Germination resulted in significant increases in the nutritional content of the seeds. Protein levels were found to rise from 11.09% in the non-germinated seeds to 11.5% in the germinated seeds, reflecting greater amino acid availability. Fiber content also increased marginally from 0.67% to 0.69%, aiding improved digestive health, with ash content rising considerably from 0.46% to 2.78%, indicating improved mineral bioavailability. Moisture content, however, declined from 10.26% to 7.4%, extending shelf life and minimizing spoilage risk. There was a pronounced decrease in anti-nutritional factors with added antioxidant activity, as evidenced by increased DPPH activity and higher levels of phenolics and flavonoids. Functional analysis was found to improve water absorption capacity from 6.16 to 14.13 (%g/g), while oil absorption capacity decreased from 14.50 to 6.16 (%g/g). Structural analysis attested to higher digestibility and functional properties for germinated seeds. In conclusion, the data show that germinated foxnuts possess great value as low-cost, value-added ingredients for use in functional foods and nutraceuticals.