Changes of Three Main Nutrient During Oat Germination

Abstract

Abstract:

Germination of cereals has been used for centuries to soften kernel structure, and in order to utilize oat seed sufficiently and increase nutrient content and availability of oat, one of hull-less oat seed from Shan xi province was analysed for three nutrients and β-glucan content. The results as follows: about 10% less starch and slightly less N was found in malted oat than in unmalted, and lipid content slightly decreased (about 0.1%). Free amino acid, soluble carbohydrate and reducing sugar content increased but β-glucan content decreased remarkably during the germination process.

Key words: oat, germination, lipid starch, β-glucan

XU Tuo-ming, TIAN Bing-qiang, SUN Zhi-da, XIE Bi-jun. Changes of Three Main Nutrient During Oat Germination[J]. NATURAL PRODUCT RESEARCH AND DEVELOPMENT, 2011, 23(3): 534-537.

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