FUNCTIONAL PROPERTIES OF SPROUTED WHEAT

Hafsa DOGAN, Raciye MERAL, Ismail Sait DOGAN

Yuzuncu Yil University, Faculty of Engineering-Architecture, Department of Food Engineering, Van-TURKEY

Wheat, grown in different climate conditions and a wide geography, is an annual

plant having a wild and cultivated forms. It is located in the first rank because of
easy cultivation, a wide adaptability and sowing condition and it is very important
in human nutrition.

Sprouted wheat has been used since antiquity because of its medicinal properties. Sprouts wheat
kernel contain more nutrients than un-sprouted kernel or its parts. Therefore, its importance has
been increased.

Water

Wheat kernel germinates when

Oxygen °C
favorable condition exist for
seeding, that unlocks many of the
nutrients in the kernel and
ensures that they become more
available for our bodies.

WHEAT

In wheat sprouts, complex molecules becomes simple

and easier to digest, the amount of vitamin C, folic acid,
antioxidant increase; while the amount of insoluble
fiber and gluten decrease, but the amount of soluble
fiber increases.
The amount of minerals such as Cu, Fe, K, Mg, Zn increase.
In germinated wheat

Riboflavin and niacin contents increase.

sprouts;

It shows a good antioxidant property because of an increase in vitamin C and E; and significantly
increased phenolic contents.
The quality of proteins improves, the usability of minerals improves, as well; however, total
carbohydrates, including starches reduce.

It has alsohigher phospate content, and strong catalase and peroxidase activity.

• Cysteine amino acid, containing low molecular weight and a disulfide bond, is found in plants and are
among the substances with antimicrobial activity. Germinated sprout has these amino acids much more.
• Phytic acid, anti-nutrients such as protease inhibitors reduces the nutritional quality. Phytic acid level
decreases by the enzymes during germination.
• Trypsin inhibitor activity decreases during germination. Therefore both the quality of protein and
digestibility increased.
• The extracts obtained from wheat germ has an anti-mutagenic activity.