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The components of malt sprouts were effectively separated by manual winnowing into acrospires (15·3%), rootlets (40·1%) and husks (43·7%). The bitter taste was located in the acrospires. Percent recovery of protein and fibre was, respectively, 95·2 and 87·2 of malt sprouts. The acrospires were rich in protein (30·3%) and sugars (45·7%) but low in calcium (1·94 g kg−1), fibre content (4·6%) and essential amino acids. They had moderate functional properties. The rootlets were rich in calcium (19·9 g kg−1) and in protein (31·9%), which had a good nutritive value (low in phytic acid and polyphenols content). They had a moderate fibre content (10·7%). Consequently, they had the highest water absorption, oil absorption and emulsification capacities. The rootlets had relatively low foam capacity but the highest foam stability. The husks were rich in fibre content (25%) but moderate in protein content (12·4%), which was rich in essential amino acids. The husks were relatively low in calcium (11·83 g kg−1) and phosphorus (6·53 g kg−1) contents and in vitro protein digestibility (68·9%). Their functional properties were influenced by high fibre and moderate protein contents. The first limiting amino acids were sulphur‐containing ones in the malt sprouts, the acrospires and the rootlets, but it was leucine in the husks. © 1997 SCI.

The dietary fiber components of the rootlets of malt sprouts were determined. The rootlets were incorporated at different substitution levels in two types of bread (flattened and pan bread), biscuits and butcher's sausage. The proximate analysis of these products were also determined. Substitution levels of 5% and 10% gave good and acceptable bread of higher contents of protein and fiber. Although biscuits containing up to 15% rootlets were acceptable, yet their sensory qualities were adversely affected. Butcher's sausage containing up to 10% rootlets were of good sensory and cooking properties. Meat substitution with rootlets improved the cooking quality, reduced the cooking losses and lowered the cost of production of butcher's sausage.

Samples of seawater, sediment, and the following invertebrates were collected from the Mediterranean Sea in the neighborhood of Alexandria, Egypt: sea urchins (Echinus spp.), clams (Tapes spp.), and wedge shells (Donax trunculus). A total of 165 samples were collected from November 1979 to July 1980. Average counts (per 100 mL or 100 g) of Vibrio parahaemolyticus content were as follows: seawater, 36; sea urchins, 349; sediment, 436; wedge shells, 534; clams, 1872. Samples collected in the summer months contained higher levels of V. parahaemolyticus than winter samples.

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