NUTRITIVE VALUE OF SPROUTED BARLEY

Abstract

Controlled germination was adopted to asses the nutritional value of germinated barley (malt). Barley was soaked for 10 hours in 3 volume of water. The seeds were sprouted at 20-24°C in the light and dark to give maximum gemination. The germination was carried out for 72 hours in the light and dark. The resulting barley malt was dried in the Mitchel dehydrator at 40°C and ground. The barley seed and malt was analysed for moisture, ash, crude fibre, crude fat, crude protein, carbohydrate, ascorbic acid, riboflavin, calcium, magnesium, zinc, iron and phosphorus content Analysis of the malt showed increase in ash, fibre, fat, protein, ascorbic acid. Zinc and phosphorus whether grown in light or dark. Light germination resulted in the increase content of calcium and iron while dark germination increased riboflavin.