Technological Process of Germination of Wheat Grain under the Water Tincture of Aloe and ITS Physical-Chemical Properties

Abstract

Germination of wheat grain promotes the transition of hardly digestible nutrients into an easily accessible form with increasing the amount of vitamins and minerals. This paper presents the technological process of wheat grain germination under the water tincture of aloe. The germinating power and ability of wheat grain grown in 25% solution of water tincture of aloe are 95% and 95%, respectively. The analysis of the data shows that the amount of all nutrients decreases, since the destruction of the protein-carbohydrate complex. The activity of enzymes increases, and the cellular destruction of the endosperm occurs. Carbohydrates reduction is associated with intensive grain respiration. Germination is also associated with a decrease in fat from 2.45% to 1.25%.