Influence of the germination time of sesame seeds on the functional properties of derived flours

The objective of this study is to contribute to the food valorization of sesame seeds by improving the nutritional and functional quality of the flours. To achieve this, germination was applied to sesame seeds for 4 days. The flours obtained at different germination times were analyzed for their functional properties. The results showed an increase in water absorption capacity and flour porosity depending on the germination time. FSG1 (Sesame seed flours germinated for 1 day) recorded a higher solubility index (47.86%) and foaming capacity (15.75%) compared to 45.50% and 11.44% for the control flour (FSF). Most functional properties increased except for the oil absorption capacity of the flours. FSG0 and FSG1 flours showed higher swelling power and solubility (at 70°C) than those at other germination times. FSG1 flour would be suitable for the preparation of infant food porridges. Overall, flours made from sprouted sesame seeds could be useful in the production of cakes and bakery products due to their high water absorption.