Abstract
The objectives of the current study were (1) to evaluate the effect of sprouting on protein, amino acids, fats, fatty acids, starch, total soluble carbohydrates, and ß-D-glucan content of barley grains and (2) to know the content of these nutrients in the morphological fractions of sprouts: green shoot, residual structure of sprouted grain (RSSG), residual structure of sprouted grain plus unsprouted grain (RSSG plus UG), and root fractions and to determine the proportion of each of these fractions (on fresh and dry basis) in the sprout biomass. Barley grain was sprouted in a commercial germination chamber for a period of 6 days. Raw grain was used as a control. Results showed that crude protein, ether extract, total soluble carbohydrates, and cellulose content increased, whereas starch and ß-D-glucan content decreased in sprouted when compared with the control grain. Amino acid and fatty acid profiles were also affected. Thus, aspartic acid, threonine, alanine, valine, isoleucine, lysine, and tryptophan content increased and only that of glutamic acid decreased after sprouting. Regarding fatty acids, an increase in the relative concentration of C18 : 0 and C18:3n-3 and a decrease in that of C18:1n-9 were detected. Partitioning of sprouted barley into three morphological component fractions showed that the residual structures of sprouted grains plus unsprouted grain fraction made up 82.9% and 93.6% of sprout biomass, on fresh and DM basis, respectively, and the remainder was provided by the root fraction, 10.3% and 3.2%, respectively, and by the green shoot fraction, 6.8% and 3.1%, respectively. The three morphological fractions differed in the content of the most analyzed nutrients.
Highlights
Sprouting or germination is a simple, inexpensive, and effective method for improving the nutritional value of seeds, cereals and legume grains used in human diets.is technological method is used to obtain green fodder for animal feeding
Subsamples for analysis were freeze-dried (Liolabor 3 L-85-3264, Telstar SA, Terrasa, Spain), ground to pass through a 0.5 mm stainless screen with a cyclone mill (Fritsch Pulverisetter-14, Laborgeraetebau GmbH, Idar-Oberstein, Germany), and stored in air-tight containers at −24°C until analysis. ese samples were analyzed in duplicate for moisture, crude protein, amino acids, crude fat, fatty acids, starch, total soluble carbohydrates, cellulose, and ß-D-Glucan
With respect to the morphological fractions of sprouts, results showed that the content of most amino acids analyzed was higher in both the green and root fractions than in the residual structure of sprouted grain (RSSG) plus UG fraction. e largest differences were found for histidine, glycine, and tryptophan content in the green shoot fraction and for histidine and glycine content in the root fraction which were 286, 156, and 154%, respectively, and 136 and 124% greater, respectively, compared to the content of these amino acids in the RSSG plus UG fraction
Summary
Sprouting or germination is a simple, inexpensive, and effective method for improving the nutritional value of seeds, cereals and legume grains used in human diets.is technological method is used to obtain green fodder for animal feeding. Sprouting or germination is a simple, inexpensive, and effective method for improving the nutritional value of seeds, cereals and legume grains used in human diets. It must be taken into account that the sprouting process carried out in germinator chambers has not any negative environmental impact. Ese changes in nutrient content during sprouting of seeds depend on the effect of factors including species and variety, humidity, temperature, light, availability of oxygen for aerobic respiration, and time of sprouting [1,12,13,14,15]. Sprouting seeds in germinator chambers is a controlled process under well-defined and reproducible environmental conditions, and the effect of the mentioned factors is well controlled
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