Ara. Salama et al., THE CHEMICAL-COMPOSITION, THE NUTRITIVE-VALUE AND THE FUNCTIONAL-PROPERTIES OF MALT SPROUT AND ITS COMPONENTS (ACROSPIRES, ROOTLETS AND HUSKS), Journal of the Science of Food and Agriculture, 75(1), 1997, pp. 50-56
The components of malt sprouts were effectively separated by manual wi
nnowing into acrospires (15.3%), rootlets (40.1%) and husks (43.7%). T
he bitter taste was located in the acrospires. Percent recovery of pro
tein and fibre was, respectively, 95.2 and 87.2 of malt sprouts. The a
crospires were rich in protein (30.3%) and sugars (45.7%) but low in c
alcium (1.94 g kg(-1)), fibre content (4.6%) and essential amino acids
. They had moderate functional properties, The rootlets were rich in c
alcium (19.9 g kg(-1)) and in protein (31.9%), which had a good nutrit
ive value (law in phytic acid and polyphenols content). They had a mod
erate fibre content (10.7%). Consequently, they had the highest water
absorption, oil absorption and emulsification capacities. The rootlets
had relatively low foam capacity but the highest foam stability. The
husks were rich in fibre content (25%) but moderate in protein content
(12.4%), which was rich in essential amino acids. The husks were rela
tively low in calcium (11.83 g kg(-1)) and phosphorus (6.53 g kg(-1))
contents and in vitro protein digestibility (68.9%). Their functional
properties were influenced by high fibre and moderate protein contents
. The first limiting amino acids were sulphur-containing ones in the m
alt sprouts, the acrospires and the rootlets, but it was leucine in th
e husks.