The chemical composition, the nutritive value and the functional properties of malt sprout and its components (acrospires, rootlets and husks)

Abstract

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.

Wheat bread biofortification with rootlets, a malting by‐product

“…Examples include applications of malt rootlets in bread, biscuits and sausages, 17 for enzyme isolation, 18,19 polyphenol/antioxidant extraction 20,21 and exogenous enzyme production, 22 among others. 23 To consider their use in human food products, rootlet and fermented rootlet composition in addition to their behaviour in food systems must be evaluated. Here we discuss one potential application of rootlets and fermented rootlets in bread making, thus increasing the nutritive value of the final baked product from protein, fibre and mineral viewpoints.…”

“…24 One method of increasing the protein content of weaker flours is through substitution with protein-rich rootlets, which in this study had 36.75% (w/w) protein, slightly in excess of a previous report of 31.90% (w/w). 23 Protein levels in the rootlets were far in excess of those detected in either barley or malt grains ( Table 2).…”

Evaluation of the quality of bread, biscuit and butcher's sausage supplemented with rootlets of malt sprouts

“…The rootlets which constituted about 40% of the malt sprouts, were found to be rich in protein (31.9%) of high biological value, moderate in fiber content (10.7%) and relatively low in phytic acid content [17]. The functional properties of rootlets indicated high water absorption, fat absorption and emulsification capacity [ 171.…”

Variation of sunstruck flavor-related substances in malted barley, triticale and spelt

“…The presence of husk in barley and the absence in spelt (dehulled) and triticale (hulless) may underline the higher total polyphenol content of barley. Polyphenols are deposited in the husk, the pericarp and the aleurone layer of barley [49][50][51][52]. Moreover, Isoe et al [53] indicate a particularly high polyphenol content in hulled spelt and the possibility to reduce it by removing the husk.…”