The effects of moistening water on the quality of the sprouted cereal seeds for food

Abstract

Seed germination is a simple, inexpensive and environmentally friendly method for producing plant-derived foods with functional properties for human's nutrition. One of the most important factors influencing quality of germinated seeds is water used for seeds soaking and moistening during the germination. Therefore, during the germination of wheat cv. 'Skagen', oat cv. 'Jaugila' and rye cv. 'Matador' for watering was used water with different chemical composition and properties. The research was carried out at Aleksandras Stulginskis University the Faculty of Agronomy in the Institute of Agricultural and Food Science in 2017 - 2018. The research aim was to determine the influence of water with different properties used in germination process on the quality of germinated seeds. Standard methods were used to determine the amount of dry matter, ash content, fats, proteins, fibres, carotenoids, chlorophyll a and b, colour parameters and microbiological contamination of the four days at 21 °C temperature germinated seeds. Seeds were moistened with drinking, filtered and nano-water. Statistical analyses were performed using two-way analysis of variance. It has been determined that, among the assessed germinated cereal seeds, the greatest amount of the dry matter (33.29%), proteins (9.67%) and chlorophyll a (0.28 mg 100g"') was found in germinated wheat seeds, the highest amount of fibre (16.77%), ashes (3.19%) and fats (2.66%) were recorded in germinated oat seeds, and the greatest amount carotenoids (0.15 mg lOOg"1) and chlorophyll b (0.39 mg lOOg"1) was revealed in germinated rye seeds. Filtered water has affected the germinated cereal seeds positively, the highest amount of carotenoids (0.15 mg lOOg'1), fats (2.66%), ash (3.19%), fibre (16.77%), proteins (9.67%), dry matter (33.29%) and chlorophyll a (0.28 mg lOOg1) was determined in seeds moistened with filtered water. [...]