Der Einflu� der Keimung auf den N�hrwert von Weizen, Mungbohnen und Kichererbsen

Abstract

The changes in nutrients during the germination of wheat, mung beans and chickpeas were investigated. Germination was performed under conditions commonly used in the household. The amount of water taken up during 4 days of germination varied from 159 g/100 g (chickpeas) to 450 g/100 g (mung beans). For all three seeds losses of dry matter and carbohydrates were observed. In wheat and mung beans, phytic acid was partially hydrolyzed. In mung beans, the total fat content decreased. Increases in the content of polyunsaturated fatty acids in wheat and of dietary fibre in wheat and mung beans were noted. At a constant level of crude protein, a measurable rise in limiting amino acids was observed in wheat and mung beans. Frequent watering during germination caused losses of Fe, between 9% and 21%, K (27% in chickpeas) and Cu (17% in chickpeas). Except for vitamin B6 in both legumes and vitamin B1 in chickpeas, accumulation of the vitamins under investigation (B1, B2, B6, C, E) was noted. Owing to these changes during germination, the nutritional value of the three seeds has been improved to various extents, most distinctly in wheat and least noticeably in chickpeas. Compared with other vegetables, sprouted seeds can be considered a valuable addition to the diet.

Content of Vitamins B1 and B2 in Germinating Grain

“…By day 5, the content of vitamin B 2 in both cereals increased by 2.7-2.9 times compared to baseline values. These results are consistent with published data [7].…”

“…There are published data regarding gradual accumulation of vitamins B 1 , B 2 , B 6 , C, E, and β-carotene during wheat germination up to 4-7 days [1,7,10]. A maximum 3.6-fold folate concentration in the sprouted wheat and 1.7-3.8-fold in sprouted rye were obtained on day 5 of germination [8,9].…”

Sprouting of oats: A new approach to quantify compositional changes

“…A significant increase in the vitamin content in grains due to sprouting was also reported in many other studies (Harmuth-Hoene, Bognar, Kornemann, & Diehl, 1987;Yang, Basu, & Ooraikul, 2001;Žilić et al, 2014). Tian et al (2010) found that, next to vitamins, also the total polyphenol content in oat increased by 100% after 3 days of sprouting at 16°C.…”

Effect of sprouting conditions on the properties of direct expanded extruded wheat

“…The perception of sprouted grains as being health‐promoting is supported by several studies. First of all, sprouting of grains was reported to positively affect the level of available vitamins, other nutrients, and anti‐nutrients (Harmuth‐Hoene, Bognar, Kornemann, & Diehl, ). Moreover, due to the starch degradation, reducing sugars are formed.…”