796Views & Citations
The microbiological contamination of broad beans seeds in the process of germination in husked and natural form was studied. It was shown that preliminary short-term hydrothermal treatment and removal of the fruit coat of broad bean seeds provides an increase in the dynamics of their germination and microbiological stability in the process of germination. Therefore, this method of germination of broad bean seeds can be recommended for practical use.
Keywords: Broad bean seeds, Germination in peeled form, Microbiological indices
Germinated cereal products, such as natural are being used in health-improving diets [1-3]. Research conducted last years in this direction for the inventions of the products of functional purpose have obtained huge scales [4-9].
Based on it, our research with broad bean seeds, which are called “pakhla” in the folklore like traditional protein-bearing raw material, widely used in cooking, in order to get germinated composition and food products from its, deserves attention [10-14].
Proposed modified method by us of deriving the germinated broad bean seeds, in our view, replies above indicated specifications, makes impossible promotion of the level of microbial contamination of the germinated production. As in the process of germination of the latter twice – at the start of preparation of the seeds and their preliminary soaking results in significant decrease of microbiological filth of the raw material, due to smooth regulation of the preliminary short hydrothermal treatment for removing the most infected details of the beans – seed membranes. With that, the process of preparations of the germinated samples, promotion of their appearance and improvement of nutritive value of the ready production increases.
Thus, in order to decrease the microbial contamination of germinated seeds of broad beans and the time of its germination, increase the activity of endoenzymes, increase the receiver of the germinant in a developed process, short-lived special wet-heat treatment and removing bran covering, before soaking the raw material, was applied. After that the peeled seeds (seed lobe) were soaked in drinkable municipal water at the temperature of 20° ± 4°С (hydro modulus composed 1:10) during 21 h, then were germinated during 72 h. Every 12 h the amounts of the germinated seeds to their total number were written down (Figure 1).
Traditional method (natural unpeeled seeds) - Suggested method (peeled seeds)
It should be noticed, that in the process of germination of peeled bean samples by suggested method, they produce double sprouts (Figure 2). However, at natural unpeeled samples it is hardly in evidence, in other words they possess single sprouts. Besides, the process of germination happens much more slowly in comparison to traditional way of germination.
RESULTS AND DISCUSSION
The results of research alternations of morphological factors and appearance of the seeds in the process of germination are shown in the Table 1.
As seen from Table 1 and Figure 1, preproduction and removal bran covering from bean seeds, at the time as improvement of appearance of sprouts increase the dynamic of their germination. The microbial contamination of broad bean seeds, germinated by traditional and suggested way, was determined by well-knowing methods [15-17].
The determination of alternation results of microbiological factors of broad bean seeds in the process of germination is available in the Table 2. As seen as from the factors in the Table 2, natural seeds in the process of preparation for germination possess twice as large contamination, than the seeds removed from bran covering by applying preliminary wet-heat treatment. An analogous scene is observable in the ready germinated samples.
Taking into account the high-quality and quantitative factors of germinated broad bean seeds by suggested technology and perspective of their usage for deriving functional nutritional products, it is considered to be desirable the additional research of the condition of microbial contamination of germinated samples in the process of storage. Being that, given type of the production in spite of popularity, possess short term of storage.
According to the information shown in the Table 2, the appliance of suggested technology of broad bean seeds germination by usage of peeled seed lobes under soaking, stipulates their reduction of contamination about 2 h, which further reflects the deplumation security layer of germinated germinant, which composes about 2.5 ×·106 (of CFU/g), which is close to the ratio for ready production (5.0 ×·105 CFU/g for cereals). All of this confirms practicability of broad bean seeds germination after their husking via use of short-time wet-heat treatment.
For this reason, in order to increase the drawdown period of germinant (including seed lobe) made from broad bean seeds and for prevention of their recontamination with microorganisms, germinated samples after well washing were dried on the air, kept in polythene bag weighing of 100-150 g in the refrigerator at +6°С till 5 days. Researches have shown that, safety preservation of germinated seeds in polythene bags is provided maximum till 4 days, as after 5 days of their preservation in the bags the bacterial load growths above accepted level of safety .
The research allow to draw the conclusion that, the usage of directed regime of bean seeds germination in peeled form allows not only to speed up the time for germination, but also to derive seed mass with the least microbial contamination.
1. Short-term moisture-thermal treatment of broad bean seeds with the aim of peeling and reducing anti-nutritional factors in them, provides a simultaneous improvement in seed yield and their microbiological parameters during germination.
2. Removing the fruit coat of broad bean seeds by means of thermal treatment approximately halves the microbiological contamination of the original seeds.
1. Polyakova SP, Sidorova ОА (2012) Improving stability of confectionary and bakery production to bacteriological damage. Food Industry 5: 16-18.
2. Pogojeva АV (2006) Valuation of utilization efficiency of bread, made from germinated cereal, in dietic therapy late adulthood with cardiovascular diseases. Problems Nutr 5: 45-48.
3. Ehrenbergerova J (2008) Different barley cultivars as a source of green mass for improving nutrient balance in human diet. Fortschritte in der Saatguttechnologie und – untersuchung – ertragsorientierte. Züchtungsstrategien für neue Verwertungsmöglichkeiten, pp: 91-94.
4. Sabelnikova EA, Parfenov AI, Krums LM, Belousova NL (2010) The problem of the organization of dietary nutrition for patients with gluten-sensitive celiac disease in Russia. Exp Clin Gastroenterol 3: 107-110.
5. Bogatiryeva ТG, Labutina NV, Belyavskaya IG, Yudina ТА (2016) The technology of rye-wheaten bread in terms of corn ferments. Bread Products 9: 49-51.
6. Veber АL, Kazidub NG, Leonova SА, Jiarno М (2017) The deriving of biologically active element from germinated bean by way of its future reference. Bread Products 6: 35-39.
7. Vidal-Valverde C, Frias J, Sotomayor C, Diaz-Pollan C, Fernandez M, et al. (1998) Nutrients and anti-nutritional factors in Faba beans as affected by processing. Z Lebensm Unters Forsch A 207: 140-145.
8. Borisenko LA, Bratsikhin AA, Borisenko AA (2009) New types of cereal based meat semi-finished products. Food Industry 10: 16-17.
9. Leonova SA, Nutredinova OF, Fazilov MZ (2015) Technology of obtaining a national cereal product from the germinated grain of oats with addition of apples. Bread Products 9: 52-53.
10. Gurbanov NH, Gurbanova RI, Maharramova МH, Isgenderova ММ (2017) Combined proteinic-vitaminic salad in terms of germinated broad bean seeds. Collection of news «National academy of sciences of Azerbaijan. Ganja Department 4: 134-144.
11. Gurbanov NH, Gurbanova RI, Maharramova МH, Isgenderova ММ (2017) Variance examination of general chemical and amino acid composition, ferments strength of peeled broad bean seeds in the process of germination. Proceedings of Azerbaijan Agrarian University, Ganja 3: 45-48.
12. Gurbanov NH, Omarova EМ, Gurbanova RI, Yusifzade SN (2014) Grain milk from germinated broad bean seeds for production of combined fermented milk drinks of functional purpose. Conference for 13th Anniversary of the National Institute of Food Technology, KYIV, pp: 56-57.
13. Gurbanov NH, Omraova EM, Gasanova ZP (2015) Quantitative study of amino acid composition of faba bean seeds before and after of bioactivation. International Scientific and Technical Conference, Mogilyov,
14. : 148.
15. Gurbanov NH, Maharramova МH, Gurbanovа RI (2014) Bio activation of broad beans (Faba vulgaris Moench) for deriving food compositions purpose of use. Microbiology Institute Transactions of Azerbaijan National Academy of sciences, Baku 1: 149-154.
16. GOST 26669-85 «Nutritive and flavor products. Preparations of samples for microbiology testing».
17. GOST 10444.15-94 «Nutritive products. Methods of quantity measurement of mesophilic, aerobic and facultative anaerobic microorganisms».
18. GOST P 54005-2010 «Nutritive products. Methods of detecting and quantity determination of bacteriums of the family Еntеrоbасtеriаceae».
19. Alekhina NN (2017) Investigation of the influence of the hop structure on microbiological indicators of the bread quality from bio activated wheat grain. Bread Products 6: 60-61.
- SUBMIT MANUSCRIPT
- RECOMMEND THE JOURNAL
SUBSCRIBE FOR ALERTS
- Food and Nutrition-Current Research (ISSN:2638-1095)
- Proteomics and Bioinformatics (ISSN:2641-7561)
- Journal of Veterinary and Marine Sciences (ISSN: 2689-7830)
- Journal of Genetics and Cell Biology (ISSN:2639-3360)
- Journal of Genomic Medicine and Pharmacogenomics (ISSN:2474-4670)
- Journal of Microbiology and Microbial Infections (ISSN: 2689-7660)
- Advances in Nanomedicine and Nanotechnology Research (ISSN: 2688-5476)