Asian Journal of Advances in Agricultural Research

This study evaluated the influence of germination time on the nutritional, functional, mineral, antinutritional, antioxidant, and vitamin properties of quality protein maize (QPM; SAMMAZ 35) flour. QPM grains were germinated for 0, 2, 4, 6, or 8 days, dried, milled, and analysed using standard procedures. Germination significantly affected all measured attributes (p < 0.05). Moisture and protein contents increased from 7.79% and 8.46% in ungerminated flour to maxima of 9.35% and 10.71%, respectively, after 6 days. Fat content increased progressively to 9.51% after 8 days, whereas ash and crude fibre decreased to 2.74% and 1.03%, respectively. Water absorption capacity and solubility index peaked after 6 days at 3.95 g/mL and 10.21%, while oil absorption capacity and swelling power reached 2.13 g/mL and 12.67 g/mL after 8 days. Calcium, phosphorus, magnesium, iron, and zinc increased throughout germination, reaching 24.90, 51.24, 32.58, 0.78, and 1.07 mg/100 g, respectively, after 8 days. Oxalate, phytate, tannin, and saponin decreased to 4.23, 5.88, 22.39, and 6.97 mg/100 g. DPPH activity was highest after 8 days, whereas ABTS activity declined with germination. Vitamins B12, C, D, and E generally increased, while vitamin A initially decreased and subsequently recovered. Overall, the preferred germination duration depends on the targeted flour property.