Online English Summarizer tool, free and accurate!
This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds.Fermentation and germination increased lightness and yellowness (L*, b*), foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05).Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones.Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones.Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6-96.36 mg/100 g dry weight (DW), catechol (56.34-77.34 mg/100 g DW), and catechin (49.15-84.93 mg/100 g DW), and they possessed high DPPH (2,2-Diphenyl-1-picrylhydrazyl) antiradical activity (65.27-78.39%).The reported information facilitates strategies towards the application of these underutilized seeds in foods.
This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6–96.36 mg/100 g dry weight (DW), catechol (56.34–77.34 mg/100 g DW), and catechin (49.15–84.93 mg/100 g DW), and they possessed high DPPH (2,2-Diphenyl-1-picrylhydrazyl) antiradical activity (65.27–78.39%). They also contained high protein content (19.29–20.41%), essential amino acids content (39.07–44.16% of total amino acids), and unsaturated fatty acid content (81.95–83.46% of total fatty acids) and a low glycemic index (39.61–41.43). Fermentation and germination increased lightness and yellowness (L*, b*), foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.
Summarize English and Arabic text using the statistical algorithm and sorting sentences based on its importance
You can download the summary result with one of any available formats such as PDF,DOCX and TXT
ٌYou can share the summary link easily, we keep the summary on the website for future reference,except for private summaries.
We are working on adding new features to make summarization more easy and accurate
فاللغة العربية ليست فقط لغة المسلمين، ووسيلة لتحقيق غاية أخرى وهي تعديل سلوك التلاميذ اللغوي من خلال...
1-تعتبر أسرة محمد آل علي الإبداع والإبتكار هي أول نقطة في الإنطلاق إلى التحسين في شتى المجالات حيث ق...
يعتبر فول الصويا من المحاصيل الغذائية والصناعية الهامة على المستوى العالمي نظراً لاحتواء بذوره على ن...
Traffic Padding: inserting some bogus data into the traffic to thwart the adversary’s attempt to use...
السلام عليكم ورحمة الله وبركاته اليوم ذهب إلى دورة القرآن وتعلمت القرآن ثم عدت إلى منزلي ومكتبي قلي...
يجمع نظام التكاليف بجوار المحاسبة على الفعليات،التوفيق في ظروف حدوثها وأسبابها ومدى الكفاءة في التنف...
نطاق البحث يركز هذا البحث على تحليل الأطر القانونية والمؤسساتية لعدالة الأحداث، مع دراسة النماذج الد...
نفيد بموجب هذا الملخص أنه بتاريخ 30/03/1433هـ، انتقل إلى رحمة الله تعالى المواطن/ صالح أحمد الفقيه، ...
العدل والمساواة بين الطفل واخواته : الشرح اكدت السنه النبويه المطهرة علي ضروره العدل والمساواة بين...
آملين تحقيق تطلعاتهم التي يمكن تلخيصها بما يلي: -جإعادة مجدهم الغابر، وإحياء سلطانهم الفارسي المندثر...
Network architects and administrators must be able to show what their networks will look like. They ...
السيد وزير التربية الوطنية والتعليم الأولي والرياضة، يجيب عن أسئلة شفوية بمجلس النواب. قدم السيد مح...