The chemical composition, the nutritive value and the functional properties of malt sprout and its components (acrospires, rootlets and husks)
✍ Scribed by Salama, Abdel-Razek A; El-Sahn, Malak A; Mesallam, Ahmed S; Shehata, Ahmed M El-Tabey
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 170 KB
- Volume
- 75
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
The components of malt sprouts were e †ectively separated by manual winnowing into acrospires (15É3%), rootlets (40É1%) and husks (43É7%). The bitter taste was located in the acrospires. Percent recovery of protein and Ðbre was, respectively, 95É2 and 87É2 of malt sprouts. The acrospires were rich in protein (30É3%) and sugars (45É7%) but low in calcium (1É94 g kg~1), Ðbre content (4É6%) and essential amino acids. They had moderate functional properties. The rootlets were rich in calcium (19É9 g kg~1) and in protein (31É9%), which had a good nutritive value (low in phytic acid and polyphenols content). They had a moderate Ðbre content (10É7%). Consequently, they had the highest water absorption, oil absorption and emulsiÐcation capacities. The rootlets had relatively low foam capacity but the highest foam stability. The husks were rich in Ðbre content (25%) but moderate in protein content (12É4%), which was rich in essential amino acids. The husks were relatively low in calcium (11É83 g kg~1) and phosphorus (6É53 g kg~1) contents and in vitro protein digestibility (68É9%). Their functional properties were inÑuenced by high Ðbre and moderate protein contents. The Ðrst limiting amino acids were sulphur-containing ones in the malt sprouts, the acrospires and the rootlets, but it was leucine in the husks.