Improving the quality and safety of germinated seeds

Abstract

Sprouted seeds have a bigger value, better nutritional properties than not sprouted and could be used to improve the nutrition value in food products. Based on research it was determined that biologically active substances in sprouted seeds stimulate the human body's regenerative processes, removes the toxins from it, free radicals, and the body can easily absorb them. The seeds are rich in various nutrients, because of that when there are favorable conditions many of them becomes vulnerable to micromycetes and seeds becomes unusable. For the investigation of reduction and contamination in sprouted seeds for food different solutions were chosen. Five seeds were taken to be sprouted: organic spring wheat (Hordeum vulgare L. nutans), winter wheat (Triticum aestivum L.), naked oats (Avena sativa L. mutica), triticale (Triticum x Secale) and rye (Secale cereale L.).The solutions used for soaking and irrigation of seeds - drinkable water, drinkable water filtered with device "PAZDROID MED - 1500“ and 4 % drinkable water solution with ethyl alcohol filtered with device "PAZDROID MED – 1500“. The seeds were sprouted for 96 hours. It was found that in all investigated sprouted seeds the most dry matter and fat was in triticale, vitamin C and carotenoids in rye, green ash in naked oats, protein in spring wheat, crude fiber in winter wheat. Not all studied seeds showed an increase of bioactive compounds driven by filtered water. The filtered water had the greatest influence on crude ash quantity rise in rye, triticale; fat in spring wheat; vitamin C quantity in winter wheat; carotenoids in naked oats, proteins in summer and winter wheat. Pathogens in seeds were set up immediately after the harvest, at 3rd and at 7th day. Six micromycete stribes were emphased: Mucors pp., Penicillium spp., Alternaria spp., Aspergillus spp., Fusariums pp., Bipolar spp