Functional Group Analysis of Germinated Millets and Legumes

Abstract

Germinated millets and legumes are rich in nutritional significance like calcium, iron, proteins, vitamins, etc. This study aims to find the active functional groups and compounds present with their bond characteristics based on the peak obtained from FT-IR for germinated millets and legumes that are subjected for shade drying and tray drying at 700c. Generally, Millets and legumes are used for specialty foods like health mix, etc or as a part of generally food products due to their increased health significance. In this study, the findings are the presence of characteristic functional groups like carboxylic acids, aromatic rings, disulphide, esters, alkanes, amines, nitro compounds, sulphates, oxime, psosphine, thiocarbonyl, silane, amides, sulfate, alkenes, etc. There is some difference in functional groups based on the method of drying. These results help identify the bioactive compound which places a major role in our nutritional health aspects. These germinated products could add value to our daily diet.