Compositional and digestibility changes in sprouted barley and canola seeds

Abstract

Barley and canola seeds were sprouted over a 5 day period, in laboratory conditions under room temperature (22 degrees C) and room lighting. Following initial hydration, seeds were kept moist by wetting the germination trays at 9 a.m., 1 p.m. and 6 p.m. daily. A parallel germination experiment using 200 g quantities of seeds in petri dishes was conducted. Starting from the second day of germination, and every day, dishes of germinating seeds were removed, oven-dried, weighed and milled for proximate and chemical analysis. Seeds from the main germination experiment were fed in a digestibility trial to Wistar rats. Results indicated that sprouting was associated with depletion of many nutrients in both barley and canola, the major losses being in respect of dry matter, gross energy and triglycerides. In barley (but not in canola) sprouting was associated with significant increases in crude fiber and diglyceride content. In canola, there were significant losses in lipid content and increases in phytosterol and phospholipid content. Digestibility data showed an enhancement in digestibility of nutrients in barley but not in canola, implying that sprouting improved nutritional quality of barley but not canola.

Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts

“…Changes in fi ber content may attribute to the fact that part of the seed fi ber may be solubilized enzymatically during seed germination (El Maki et al, 1999). These results are in agreement with Chung et al (1989) who found that the fi bre content increased from 3.75% in unsprouted barley seed to 6% in 5-day sprouts. The carbohydrate content decreased from 48.70% in raw samples to 46.27, 44.56, 43.33 and 41.69 in seeds sprouted for 3, 4, 5 and 6 days, respectively.…”

Phytosterol, Squalene, Tocopherol Content and Fatty Acid Profile of Selected Seeds, Grains, and Legumes

“…In order to maximize the content of phytosterols, squalene and tocopherols in plant foods, it is important to consider factors such as processing conditions, cultivar, growing season and planting location [25,[38][39][40][41][42][43]. In addition, enhanced contents of these bioactive components may be achieved through crop engineering [44][45][46].…”

Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivars (Cicer arietinum L.)

“…Increases in the content of polyunsaturated fatty acids in wheat and of dietary fiber in wheat and mung beans were noted. Similarly, Chung, Nwokolo, and Sim (1998) reported that in barley (but not in canola), sprouting was associated with significant increases in crude fiber. Badshah et al (1991) noted significant losses in lipid content during canola sprouting.…”