Research Article
Effect of Toasting and Natural Fermentation on the Phytochemical and Functional Properties of Oats Grown in Ethiopia
@INPROCEEDINGS{10.1007/978-3-030-93709-6_2, author={Getaneh Firew Alemayehu and Sirawdink Fikreyesus Forsido and Yetenayet B. Tola and Minbale Adimas Teshager and Addisu Alemayehu Assegie and Endale Amare}, title={Effect of Toasting and Natural Fermentation on the Phytochemical and Functional Properties of Oats Grown in Ethiopia}, proceedings={Advances of Science and Technology. 9th EAI International Conference, ICAST 2021, Hybrid Event, Bahir Dar, Ethiopia, August 27--29, 2021, Proceedings, Part I}, proceedings_a={ICAST}, year={2022}, month={1}, keywords={Oats Natural fermentation Toasting Functional properties Total phenolic content Total flavonoid content}, doi={10.1007/978-3-030-93709-6_2} }- Getaneh Firew Alemayehu
Sirawdink Fikreyesus Forsido
Yetenayet B. Tola
Minbale Adimas Teshager
Addisu Alemayehu Assegie
Endale Amare
Year: 2022
Effect of Toasting and Natural Fermentation on the Phytochemical and Functional Properties of Oats Grown in Ethiopia
ICAST
Springer
DOI: 10.1007/978-3-030-93709-6_2
Abstract
Toasting and natural fermentation are traditional processing methods commonly practiced in Ethiopia. This study was carried out to examine the influence of these traditional processing methods on the phytochemicals and functional properties of oats. Oat grains were toasted for 3 h at 115 ℃ and milled into flour, and raw oats flour spontaneously fermented for 24 h and 48 h, while untreated oats flour served as a control. Results show that toasting caused a significant (P < 0.05) decrease in the bulk density, water solubility index, foaming capacity, and foaming stability in the range; (9.6–18.7%), (7.1–31.2%), (20–46%), & (14.4–38.5%), respectively, while it significantly (P < 0.05) increased the total phenolic contents, DPPH antioxidant activity, water absorption capacity, and oil absorption capacity in the range; (20.7–30.4%), (4.3–33%), (87.3–92.7%), (69.1–76%), respectively. Twenty-four hour and 48h fermentation of oats caused a significant (P < 0.05) decrease in the, bulk density, foaming capacity, and foaming stability in the range; (15.5–22.7%), (42.4–68%), & (4–74.2%), respectively, while it significantly (P < 0.05) increased the total phenolics, total flavonoids, DPPH scavenging capacity, oil absorption capacity, and water solubility index in the range; (18.6–52.2), (34.8–81.3%), (5.3–43.7%), (8–14.9%), (10.7–55.6%), respectively. Thus, the phytochemicals, and some functional properties of oats were amplified by these low-cost household traditional oat processing methods.
