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Nutritional Value of Germinated Wheat | ||
| Al-Mustansiriyah Journal of Science | ||
| Article 1, Volume 20, Issue 2, 2009, Pages 40-46 | ||
| Author | ||
| Thuraeya A. A. Abbas | ||
| Abstract | ||
| Two wheat cultivars (Ajeeba and Maxipak) were germinated for 6 days in the presence of light. Samples were taken _at '24 hr intervals. Analyses of the meals showed an increase in protein, fat, ash, crude fiber and decrease in dry matter and carbohydrate content. Amino acids content of ungerminated and germinated samples were determined. Lysine content increased during germination, whilst glutamic acid and proline decreased. Other amino acids, such as aspartic acid, threonine, histidine and arginine were affected by sprouting. | ||
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