Preface xv
List of Contributors xvii
Part I
Biochemical Changes in Raw Foods
1. Cereals and Legumes 3
Kequan Zhou, Margaret Slavin,
Herman Lutterodt, Monica Whent,
N. A. Michael Eskin and Liangli Yu
Part I: Cereals 4
I. Introduction 4
II. Cereal Grain Structure 4
III. Cereal Grain Composition 5
A. Amyloplasts 6
B. The Starch Granule 6
C. Biosynthesis of Starch 7
D. Sucrose Starch Conversion in
Developing Grains 7
E. Starch Synthesis 10
F. Starch Synthesis: Amylopectin 10
G. Protein Bodies 11
H. Origin of Protein Bodies 11
I. Classification of Plant Proteins 12
J. Prolamins 13
K. Protein Synthesis 14
L. Lipids 15
IV. Germination of Cereals 16
A. Mobilization of Cereal Starches by
a-Amylase 16
B. Biosynthesis of a-Amylase during
Germination 16
C. a-Amylase Activity in Germinated
Cereals 18
D. Effect of Germination on Flour Quality 18
E. Treatment of Sprouted Grain: Reduction
of a-Amylase 18
F. Mobilization of Proteins during
Germination 19
G. Lipid Mobilization during Germination 20
V. Storage of Grains 22
A. Respiration 22
1. Effect of Moisture Content 22
2. Effect of Temperature 23
B. Prolonged Storage of Grains
and Flour 23
Part II: Legumes 24
I. Introduction 24
II. Legume Seed Structure 24
III. Legume Seed Composition 24
A. Proximate Composition 24
B. Protein 26
1. Nitrogen Fixation 26
2. Classification 27
3. Protein Structure and Properties 27
4. Protein Quality 29
C. Carbohydrates 29
1. Overview 29
2. Insoluble Carbohydrate 30
3. Soluble Carbohydrate 32
4. Conclusion 33
D. Lipids 34
E. Other Components of Interest 34
1. Enzyme Inhibitors 34
2. Lectins 35
3. Lipoxygenase 36
IV. Effects of Germination 36
A. Carbohydrates 36
B. Lipids 36
C. Proteins 37
D. Vitamins and Minerals 37
E. Anti-Nutritional Factors 38
1. Trypsin Inhibitor Activity 38
2. Phytic Acid 38
F. Nutraceutical Components 38
G. Esthetic Food Quality 39
V. Effects of Fermentation 39
VI. Storage 40
A. Respiration, Moisture, and
Temperature 40
B. Seed Aging and Food Quality 40
C. Effect on Isoflavones 41
References 41
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