Quality of sprouted cereal seeds for food

Abstract

Sprouting of seeds is one of the processing methods to increase the nutritive value and the health qualities of foods in a natural way. Based on research it was determined that biologically active substances in sprouted seeds stimulate the human body's regenerative processes, removes the toxins from it, free radicals, and the body can easily absorb them. Aim of the work - determine the impact of irrigation water on quantity of bioactive substances in different kinds of seeds sprouted for food. The research of spring wheat (Hordeum vulgare L. nutans), winter wheat (Triticum aestivum L.), naked oats (Avena sativa L. mutica), triticale (Triticum x Secale) and rye (Secale cereale L.) sprouted seeds, irrigated by different water solutions, biochemical composition was carried in 2015-2016 year at the Aleksandras Stulginskis University, Faculty of Agronomy, Agriculture and Food Science Institute‘s Plant materials quality laboratories. Using standard methods were evaluated the amounts of dry matter, crude ash, crude fat, crude protein, crude fiber, carotenoids and vitamin C. Data were subjected using two-ways analysis of variance (ANOVA) and the Fisher‘s LSD test to trial mean at the confidence level P≤0.05. The results showed that the chemical composition changed dependent on irrigation water. It was found that in all investigated sprouted seeds the biggest amount of dry matter (52.37 %) and crude fat (3.67 %) was in triticale, crude ash (3.98 %) in naked oats, crude protein (30.83 %) in spring wheat, crude fiber (8.23 %) in winter wheat. Crude fiber content decreased in all of investigating variances. Was established that dry matter and vitamin C had a very strong correlation. r = 0.95*. A strong positive correlation was between green ash (r = 0.84 *), crude fiber (r = 0.77 *) and carotenoids (r = 0.85 *) when filtered water was used for seeds irrigation