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

Fahloul Djamel, Haddad Djamel, Menasra Amina

Abstract: 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; flour; germination; properties

Date published: 2018-09-27