PRODUCTION AND USE OF SPROUTING WHEAT SEEDS AS A BIOLOGICALLY VALUABLE FOOD

Selected samples of wheat seeds (varieties: Balkan, Srbijanka, Rana ni ska and Evropa) were soaked in distilled water for 24 h then germinate d at room temperature for 3 to 5 days. The sprouts were removed and se parated into three fractions (root, culm and grain) manually. The yiel ds of root and culm ranged from 4.4 to 8.2% (calculated on dry matter of initial seed). After drying the gross chemical composition (moistur e, ash, raw protein, invert sugar, starch, cellulose, fat), amino acid composition and mineral components (Na, K, Mg, Ca, Fe, Cu, Zn, Mn) we re determined. High protein contents with increased levels of threonin e, methionine and lysine (compared to the original seed) and also an i ncreased quantity of magnesium and zinc make the sprouts a valuable so urce of nutrients and a potential additive for enrichment of some food s (e. g. pies, pasta, sausages, soup etc.).