The quantity of crude proteins and ashes in sprouted seeds

To ensure long – term viability of the country's economy and stability it is necessary to produce high – value food products. One of such products may be various seeds sprouted for food. Sprouting process should be carried out so that the nutritional value would be at the maximum for consumer. Vitamins, minerals, protein quantity and quality of seeds, is changing during the sprouting process. Water has been treated in different ways during the sprouting experiment. The research objects were food sprouted spring wheat 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.) seeds. Irrigation solutions: tap water, filtered device "PAZDROID MED-1500 and water filtration device" PAZDROID MED-1500 with 4 % ethyl alcohol. Surveyed seeds determined: dry matter, crude protein and crude ash content. The largest amounts of nutrients were identified in spring wheat, oats and triticale, smallest – rye. The quantity of crude protein was essentially the largest in the spring wheat – 30.83 %, and crude ashes in naked oats – 3.98 %. Using filtered water or filtered water with 4 % ethyl alcohol, food sprouting seeds and crude protein and crude ash substantially increasedVytauto Didžiojo universitetasŽemės ūkio akademij