To Study the Germination Effect on Finger Millet, Pearl Millet and Buckwheat: It’s Impact on Phytochemical Properties and Their Prebiotic Effect

Effect of germination temperature on the radicle length, phytochemical properties and prebiotic effect of finger millet, pearl millet and buckwheat were investigated. Germination of grain occurred at T1, T2, and T3 with different time range 24 h to 72 h. Results indicated that finger millet and pearl millet showed significantly (p < 0.05) better growth at T3 as compare with T1 and T2, while buckwheat had better growth at T1. Total phenolic content significantly (p < 0.05) decreased in finger and pearl millet at T3 (28.62 to 13.73 mg GAE/g and 26.88 to 17.85 mg GAE/g) with increase in time from 24 h to 72 h as compared with T1 and T2 (24.17 to 16.72 mg GAE/g, 30.71 to 26.95 mg GAE/g, and 27.17 to 14.46 mg GAE/g, 26.88 to 17.85 mg GAE/g). At 72 h of germination, it increased with germination time for buckwheat. The antioxidant activity of finger and pearl millet significantly (p < 0.05) decreased at T1, T2, T3 with an increase in germination time (24 h to 72 h) for finger millet. Therefore, buckwheat shows the higher trend in DPPH (2,2-Diphenyl-1-picrylhydrazyl) value at different germination temperature T1 and time 24 h, 48 h, 72 h. Significantly, (p < 0.05) decreased in tannin content of finger millet and buckwheat but increased for pearl millet with increased germination time and temperature. The prebiotic effect increased with germination time for all grains but decreased with increased germination temperature in buckwheat. These findings suggest that germination temperature directly influences the nutritional properties of cereals.