Influence of fermentation and germination treatments on physicochemical and functional properties of acorn flour

Menasra Amina¹, Fahloul Djamel¹, and Haddad Djamel^2
1 Food Sciences Laboratory (LSA), Department of Food Technology, University of Hadj Lakhdar Batna, Batna 05000, Algeria
² Laboratory (LESEI), Faculty of Engineering, University of Batna, Batna 05000, Algeria

Abstract

Amina, M., Djamel , F. & Djamel , H. (2018). Influence of fermentation and germination treatments on physicochemical and functional properties of acorn flour. Bulgarian Journal of Agricultural Science, 24(4), 719-726.

Acorn nuts (Quercus ilex L.) were treated by fermentation and germination in order to determine the effect on flour properties. Results showed that fermentation and germination treatments enhance functional properties of acorn flour which are very important in food preparation. Also, these treatments improve nutritional value of flour, increasing the mineral content (2-2.06%), decrease starch (23.8-31.15%) and phenolic content “antinutritional group” (0.52-0.55%). This research suggests that fermentation and germination treatments may help to enhance acorn flour quality.

Keywords: acorn; fermentation; germination; flour; properties
Abbreviations: M: Moisture; DM: Dry Matter; A: Ash; OM: Organic Matter; S: Starch; TTA: Total Titratable Acidity; TPC: Total Phenolic Content; BD: Bulk Density; WHC: Water Holding Capacity; OHC: Oil Holding Capacity;  EA: Emulsifiying Activity; FC: Foaming Capacity; SP: Swelling Power; NAF: Natural Acorn Flour; FAF: Fermented Acorn Flour; GAF: Germinated Acorn Flour

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