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Compositional
and digestibility changes in sprouted barley and canola seeds.
Plant Foods Hum Nutr 1989 Sep;39(3):267-78
Chung TY, Nwokolo EN, Sim JS.
Department of Animal Science, University of Alberta, Edmonton, Canada.
Barley and canola seeds were sprouted over a 5 day period, in laboratory
conditions under room temperature (22 degrees C) and room lighting. Following
initial hydration, seeds were kept moist by wetting the germination trays at 9
a.m., 1 p.m. and 6 p.m. daily. A parallel germination experiment using 200 g
quantities of seeds in petri dishes was conducted. Starting from the second day
of germination, and every day, dishes of germinating seeds were removed,
oven-dried, weighed and milled for proximate and chemical analysis. Seeds from
the main germination experiment were fed in a digestibility trial to Wistar
rats. Results indicated that sprouting was associated with depletion of many
nutrients in both barley and canola, the major losses being in respect of dry
matter, gross energy and triglycerides. In barley (but not in canola) sprouting
was associated with significant increases in crude fiber and diglyceride
content. In canola, there were significant losses in lipid content and increases
in phytosterol and phospholipid content. Digestibility data showed an
enhancement in digestibility of nutrients in barley but not in canola, implying
that sprouting improved nutritional quality of barley but not canola.
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