The influence of germination conditions on beta-glucan, dietary fibre and phytate during the germination of oats and barley View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2010-05

AUTHORS

Florian Hübner, Tonya O’Neil, Kevin D. Cashman, Elke K. Arendt

ABSTRACT

This study aimed to quantify the changes caused by varying germination conditions on the contents of some bioactive compounds in barley and oats. Samples of the two grains were germinated at temperatures between 10 and 20 °C for a period of 2–6 days, using a two-dimensional central composite design. The germination temperature had only minor effect in comparison with the germination time. Slight changes in the mineral content of the malts were observed, mainly caused by steeping. Phytate has been seen as an anti-nutritional compound, as it complexes minerals and lowers their bioavailability. The phytate content in barley malts was considerably lower than in the native kernels. Variations in the germination conditions did not have a significant effect on phytate content. In oats, degradation of phytate was significantly enhanced by prolonging the germination period. It was possible to retain the amounts of soluble dietary fibre, when short germination periods were applied. However, long germination periods caused an extensive breakdown of soluble dietary fibre, especially beta-glucan. The content of insoluble fibre, however, was increased by applying long germination periods for oat malts. More... »

PAGES

27-35

References to SciGraph publications

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URI

http://scigraph.springernature.com/pub.10.1007/s00217-010-1247-1

DOI

http://dx.doi.org/10.1007/s00217-010-1247-1

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1009005825


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