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The
influence of germination on the nutritional value of wheat, mung beans and
chickpeas]
Z Lebensm Unters Forsch. 1987 Nov;185(5):386-93.
[Article in German]
Harmuth-Hoene AE, Bognar AE, Kornemann U, Diehl JF.
Bundesforschungsanstalt fur Ernahrung, Karlsruhe, Bundesrepublik Deutschland.
The changes in nutrients during the germination of wheat, mung beans and
chickpeas were investigated. Germination was performed under conditions commonly
used in the household. The amount of water taken up during 4 days of germination
varied from 159 g/100 g (chickpeas) to 450 g/100 g (mung beans). For all three
seeds losses of dry matter and carbohydrates were observed. In wheat and mung
beans, phytic acid was partially hydrolyzed. In mung beans, the total fat
content decreased. Increases in the content of polyunsaturated fatty acids in
wheat and of dietary fibre in wheat and mung beans were noted. At a constant
level of crude protein, a measurable rise in limiting amino acids was observed
in wheat and mung beans. Frequent watering during germination caused losses of
Fe, between 9% and 21%, K (27% in chickpeas) and Cu (17% in chickpeas). Except
for vitamin B6 in both legumes and vitamin B1 in chickpeas, accumulation of the
vitamins under investigation (B1, B2, B6, C, E) was noted. Owing to these
changes during germination, the nutritional value of the three seeds has been
improved to various extents, most distinctly in wheat and least noticeably in
chickpeas. Compared with other vegetables, sprouted seeds can be considered a
valuable addition to the diet.
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