Micronutrient value and antioxidant activity of malt wheat sprouts

Abstract

Currently, one of the main directions of development of the food and processing industry is to expand the range of fortified food products using secondary raw materials of grain crops. Secondary raw materials of grain crops include by-products of malt production - malt wheat sprouts, which can be used as a food fortifier. The article presents the results of the research on the micronutrient composition of malt wheat sprouts (12 batches) obtained during the germination of wheat grains of the sort “Moskovskaya-56” for malt. The obtained data on the micronutrient composition and antioxidant activity of malt wheat sprouts make it possible to position them as a functional food ingredient. The presented experimental data can be used in the development of fortified and functional food products with the addition of malt wheat sprouts.

In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains

“…Our results showed that the biggest bioaccessibility value for vitamin B6 was 52.94% for the BSG4 sample, probably because wheat sprouts have greater amounts of B group vitamins than barley sprouts. Moreover, wheat sprouts contain pantothenic acid, which was not identified in barley sprouts [62].…”

The study of the mineral composition of seeds and bean flaps in order to use as ingredients of specialized food products

“…The need to adhere to a certain diet leads to a decrease in the intake of basic food, biologically active substances, including vitamins and minerals from food, a violation of their assimilation and metabolism. Therefore, the need for these substances of consumers with metabolic disorders not only does not decrease, but on the contrary, increases [1][2][3].…”