Effect of Soaking and Sprouting Using Saline Water on Chemical Composition of Wheat Grains

Abstract

In the current research, wheat grains were used to study the effect of grain soaking and sprouting using tap water and saline water (NaCl solution) on sprout growth, proximate analysis, minerals content, anti-nutritional and antioxidant compounds of sterilized grains (soaked for 0.33h) and soaked grains for imbibition (12h) and sprouted grain for 24h old. Results revealed that the longest radical of 24h old wheat sprout was observed at 2000 ppm NaCl, and shortest was observed at 4000 ppm NaCl. Soaked wheat grains (12h) for imbibition recorded the highest moisture content (10.2 to 10.9%) while soaked for 20 min (0.33h) in calcium hypochlorite for sterilization recorded medium content (8.8 to 9.9%) and the lowest one recorded in 24h old wheat sprouts (6.9 to 7.2%). The low moisture content the high total carbohydrate, total fats and energy and vice versa. Soaked grains for sterilization period (0.33 h) and imbibition (12h) increased zinc (Zn), manganese (Mn) and calcium (Ca) while non-sterilized only potassium (K). Tap water increased sprout magnesium (Mg), and manganese (Mn) content while saline water increased sprout magnesium (Mg), and calcium (Ca) content. Grain sprouting was effective in reducing phytic acid, oxalate and alkaloids anti-nutrient in wheat sprouts especially when using sterilized grains. Soaking non sterilized grains for imbibition (12h) in saline water contained higher total phenol, flavonoids and total antioxidant. Etiolated wheat sprouts contained lower total flavonoids and antioxidant compared with soaked grains in saline water.

Antioxidant, α-Glucosidase Inhibitory, and Anti-Inflammatory Activities and Cell Toxicity of Waxy and Normal Wheat Sprouts at Various Germination Time

“…The total phenolic content of the extracts increased with germination time in both WS and NS, and this increase was also reported for Polish winter wheat cultivars germinated for 2-8 days [24], and for einkorn and emmer wheat grains until 12 days of growth [25]. Total phenolic content was also reported to be higher in wheat sprouts that germinated for one day than the wheat grains [2], implying an increase in phenolic compounds attributed to seed germination. Germination for 5 days have been shown to increase the phenolic content in the methanol extracts of wheat, barley, rye, and sorghum, but not in buckwheat and brown rice [23].…”

“…The processing methods to improve the health benefits of food materials are also preferred, and this includes germination. Germination is a traditional method of processing the grains, which improves the quality characteristics as well as reduces anti-nutritional factors of grains [1,2].…”

“…α-Glucosidase inhibitory activities of 80% ethanol extracts of Korean waxy and normal wheat sprouts germinated for 7, 9, and 11 days. Values are shown as mean ± SD (n ≥ 3) 2. Values with a same letter ( a, b ) are not significantly different by Duncan's multiple range test (p < 0.05).…”

Impact of germination and hydrothermal treatment on nutrient profiles and color characteristics of minor millets (kodo millet, little millet, and barnyard millet)

“…The moisture content significantly increased (p < 0.05) in all samples after germination (Table 1) compared with that of the control non-germinated sample, as depicted in Table 3 [20]. This rise in moisture content during germination was attributed to the absorption of moisture by whole grains from the soaking medium, which is essential for initiating metabolic processes, consequently influencing the grain's structure.…”