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The world population is growing exponentially, increasing demand to produce high-quality protein for human consumption. Changes in weather patterns, drought, and decreased land resources due to urbanization have increased the strain on the agriculture sector to meet world demands. An alternative method to combat these issues and continue to produce high-quality livestock feed would be through a controlled environment vertical farming system. Commonly, cereal grains, such as barley, are used in these systems to produce livestock feed. However, there is little information on the viability of feeding sprouted grains to beef cattle. Two diets of either feeder-quality alfalfa hay (n  = 10 pairs; ALF) or the same alfalfa hay and sprouted barley (SB; 12.6% dry matter [DM]; n  = 10 pairs) were fed for 90 d to Angus pairs with a steer calf during mid to late lactation. On days 0 and 90, body weight (BW), milk, rumen fluid, and body condition score were collected from cows and hip height and BW were recorded for calves. On day 10, BW was recorded for cows and calves and rumen fluid was collected from cows. Rumen fluid was also collected from cows on day 45. On day 55, BW was collected for both cows and calves and milk from cows. Intake was recorded throughout the trial via bunks with Vytelle technology. The PROC MIXED procedure of SAS was used to analyze all data with the day as a repeated measure to determine the main effect of diet. Individual volatile fatty acids (VFA) were measured as a percent of total VFA. No differences (P  ≥ 0.16) were observed in calf BW, hip height, milk protein, fat, lactose, calf DM intake (DMI), or cow DMI. Cows fed SB tended (P  = 0.08) to have a decreased somatic cell count compared to ALF. Percent butyrate was impacted by diet × day (P  = 0.02), but no difference (P  > 0.09) at any time points were detected. Additionally, a diet × day effect (P  = 0.001) on rumen pH demonstrated that both groups stayed consistent until day 45 and then SB pH decreased the last 45 d. There was a day effect for total VFA (P  =   0.0009), acetate:propionate (Ac:Pr; P  < 0.0001), acetate (P  < 0.0001), and propionate (P  < 0.0001) demonstrating that total VFA, acetate, and Ac:Pr all increased throughout the trial, while propionate decreased. These results indicate that SB can be a potential alternative feed at this stage of production as it does not negatively impact health or production, but does affect the rumen pH and proportion of some VFA. [ABSTRACT FROM AUTHOR]

A whole-grain diet is associated with the prevention of metabolic syndromes, including obesity, diabetes, and cardiovascular diseases. Sprouting improves the nutritional profile and bioactive properties of grains, which are important for use as raw ingredients in the food industry. The aim of this review was to examine the lipid and fatty acid composition of germinated grains. The methods discussed include germination and analytical procedures for determining fat and fatty acid contents of grains. The effects of sprouting on the fat content and storage stability of grains were also assessed. Lipid levels ranged from 1.43% to 6.66% in the sprouted grains. The individual fatty acid content of grains changed depending on the germination conditions (17–37 °C, 1–9 days). Limited findings showed that sprouting grains at higher temperatures (20–25 °C) and longer times generated a healthy balance of omega-6 and omega-3 fatty acids, which is beneficial to humans. Future studies are needed to determine the optimum incubation and germination periods specific to each grain to improve the omega-6/omega-3 ratio. Free fatty acids were produced more slowly and levels of oxidation products were lower in sprouted grains than in the raw ingredients when stored for a year. Additional studies are required to investigate the oxidative stability and shelf life of sprouted grains. [ABSTRACT FROM AUTHOR]

Introduction. Various formulations of sprouted grain breads, including those with amaranth flour, were developed to combat food-related diseases. Healthy food industry requires thorough assessment procedures and hygienic practices. The research objective was to assess the functional properties and safety indicators of amaranth bread made from sprouted wheat grain. Study objects and methods. One day old grain bread was tested for antioxidant activity using amperometric method. Its glycemic index was determined according to the ratio of the area under the glycemic curve per bread sample to the area under the glycemic curve for pure glucose, expressed as a percentage. Crumb proteins digestibility was measured in vivo using ciliates Paramecium caudatum. Phytin content was measured by the colorimetric method, while safety indicators were compared to the Technical Regulations of the Customs Union No. 021/2011. Bound moisture content was determined with a refractometer after three days of storage according to the change in sucrose concentration. The number of mesophilic aerobic and facultative anaerobic microorganisms (NMAFAnM) was described based on State Standard 10444.15-94. Results and discussion. The amaranth flour slightly affected the antioxidant activity of the grain bread. It decreased the glycemic index by 8.3% and increased the microbiological purity by 1.4 times, raised the crumb proteins digestibility by 3.0%, reduced the phytin content by 7.0%, and slowed down the staleness process by 12 h. In terms of safety indicators, the obtained sample of amaranth grain bread met the TR CU 021/2011 requirements «On food safety». The decrease in the glycemic index values could be explained by the lower activity of amylolytic enzymes in amaranth flour compared to sprouted wheat. The low digestibility of carbohydrates resulted from their effect on starch. The increase in digestibility and the decrease in phytin content were caused by the lower amount of dietary fiber. The high content of bound moisture explains the longer shelf life. Amaranth flour had lower microbiological contamination compared to wheat, which decreased the NMAFAnM. Conclusion. Amaranth flour had a positive effect on the functional properties of grain bread safety indicators, which makes it possible to include it into sprouted wheat grain products.

Rapid global population growth is driving up the demand for animal protein, while urbanization and shifting weather patterns strain traditional agricultural methods. Controlled environment systems offer a solution by reducing land use and weather dependence. However, the effect of sprouted barley grown in such systems in the diets of feeder lambs remains uncertain. Western white face wether feeder lambs (n = 80) were stratified by body weight (BW; 40.9 ± 0.84 kg) into four different diet groups (n = 20/group). Diet groups consisted of a typical ration for the region as the control diet (CON) and diet groups with 10%, 20%, or 30% dry matter (DM) inclusion of sprouted barley (SB), replacing some rolled barley. On d 0, 30, and 58 BW and ruminal pH were measured, with BW also being assessed on d 15 and 65. Individual animal feed intakes and feeding behavior were measured throughout the trial using Vytelle technology, and averaged over designated time points on d 15, 30, 45, and 69. All animals were harvested at a commercial lamb abattoir and carcasses were camera graded on d 69. The PROC MIXED procedure of SAS was used to analyze all carcass traits. Day was used as a repeated measure to determine the main effect of diet for BW, dry matter intake (DMI), feed efficiency (gain to feed; G:F), ruminal pH and feeding behavior. It was observed that no diet × day (P = 0.99) or diet (P = 0.94) differences were observed in BW, but day (P < 0.0001) did, observed by an increase (P < 0.0001) in BW over time. No diet × day (P = 0.29) for DMI was observed. However, diet (P = 0.0006) and day (P = 0.004) both impacted DMI, such that DMI increased (P = 0.02) over time and DMI of all SB diets was less (P = 0.0001) than CON, with a maximum of a 12% reduction in DMI. Feed efficiency (G:F) was impacted by diet (P = 0.003), such that all SB diets had increased (P = 0.001) G:F compared with CON. Ruminal pH was impacted by diet × day (P = 0.02); however, each diet was within an acceptable range for ruminal pH. Both feed bouts and bunk visits had no diet × day (P = 0.99) but diet (P < 0.0001) and day (P < 0.005) impacted feed bouts and bunk visits described by SB having an overall increase in feed bouts and bunk visits compared with CON. No differences (P ≥ 0.17) in commercially measured carcass traits were observed. Findings from the present research suggest that incorporating SB into the diet of feeder lambs at levels of 10, 20, or 30% (DM) can enhance feed efficiency by lowering DMI. This enhancement is achieved while ensuring that desirable carcass characteristics are maintained, thereby offering potential benefits in a commercial lamb market. Further economic analysis needs to be done to determine the viability of these systems. [ABSTRACT FROM AUTHOR]

The article discusses the results of studies of yogurt technology with the addition of crushed sprouted triticale grains. The optimal doses of plant components, organoleptic parameters and storage capacity were determined in the new functional product. The compositions of experimental samples of yogurt were selected: control - without additives; with the addition of 1.5%; 2% and 5% of crushed sprouted triticale grains. Yogurts with 1.5% and 2% of sprouted and crushed triticale grains were rated high according to the score. The addition of herbal additives to the formulation will expand the range, competitiveness; increases the nutritional, biological value and storage capacity, improves the organoleptic, physico-chemical functional and technological properties of the finished product.

A whole-grain diet is associated with the prevention of metabolic syndromes, including obesity, diabetes, and cardiovascular diseases. Sprouting improves the nutritional profile and bioactive properties of grains, which are important for use as raw ingredients in the food industry. The aim of this review was to examine the lipid and fatty acid composition of germinated grains. The methods discussed include germination and analytical procedures for determining fat and fatty acid contents of grains. The effects of sprouting on the fat content and storage stability of grains were also assessed. Lipid levels ranged from 1.43% to 6.66% in the sprouted grains. The individual fatty acid content of grains changed depending on the germination conditions (17–37 °C, 1–9 days). Limited findings showed that sprouting grains at higher temperatures (20–25 °C) and longer times generated a healthy balance of omega-6 and omega-3 fatty acids, which is beneficial to humans. Future studies are needed to determine the optimum incubation and germination periods specific to each grain to improve the omega-6/omega-3 ratio. Free fatty acids were produced more slowly and levels of oxidation products were lower in sprouted grains than in the raw ingredients when stored for a year. Additional studies are required to investigate the oxidative stability and shelf life of sprouted grains.

Currently, consumption of confectionery continues to grow, and there is a tendency to supplement snacks with ingredients that can be considered as functional products. The aim of this study was to evaluate the benefits of sprouted barley grains and their potential use in barley-fruit-vegetable snack production. Several samples of sweet bars with hulless barley variety 'Kornelija' flour and sprouted, crushed barley grain, dried fruit and vegetables were prepared. The chemical composition including the concentration of biologically active compounds (total concentration of phenols, flavonoids and tannins, as well as antioxidant activity) of untreated and sprouted grains was determined. The results showed that protein concentration of barley-fruit-vegetable bars varied from 8.65% to 10.85% and ß-glucans concentration varied from 0.77% to 2.19%. Their nutritional value varied from 1079.33 to 1430.41 kJ. Total fibre concentration of unsprouted, 24 h and 36 h sprouted grains was 26.30%, 25.80%, and 24.60%, respectively. Total phenol concentration of unsprouted barley grains was on average 273.14 mg·100 g−1 and flavonoid concentration was 290.25 mg·100 g−1, and for sprouted grains — 258.98 mg·100 g−1 and 256.19 mg·100 g−1, respectively. The evaluators preferred bars made from ground sprouted hulless barley grains 'Kornelija' — 7.4, according to the sensory analysis — hedonic scale. [ABSTRACT FROM AUTHOR]

This work aimed to determine the most adequate combinations of germinated or non-germinated grains (lentils, brown rice, and sorghum) as substrates for fermentation by Saccharomyces boulardii with the goal of producing functional beverages as probiotic carriers. Additionally, the antioxidant and antidiabetic potentials of the beverages were investigated. The binary mixture of lentils (50%) and brown rice (50%) proved to be the most favorable combination for S. boulardii growth, achieving 10.01 and 12.36 log CFU mL−1 for fermented beverages obtained using non-germinated and germinated grains, respectively. This combination also yielded products with superior antioxidant properties, measuring 470.85, 1286.50 and 370.27 μmol TE mL−1 for DPPH, ABTS and FRAP, respectively, for fermented beverages produced from the non-germinated grains. Concerning antidiabetic properties, fermented beverages produced using non-germinated grains of brown rice, sorghum and the mixture of lentil and brown rice in equal proportions deserve special mention, as they reduced α-amylase activity by 74.67, 59.25 and 51.23%, respectively, compared to their respective non-fermented samples. In conclusion, fermentation with S. boulardii using different grains as substrates proved to be an excellent strategy for obtaining beverages with improved antioxidant and antidiabetic properties, as well as serving as effective carriers for probiotic microorganisms. [Display omitted] • Development of fermented plant-based beverages as a vehicle of probiotics. • Germination and fermentation positively affected the biological activities of plant-based beverages. • Germinated grains as fermentation substrates allowed greater growth of Saccharomyces boulardii. • Fermentation of non-germinated grains by Saccharomyces boulardii resulted in beverages with better bioactive properties. [ABSTRACT FROM AUTHOR]

We have carried out studies of morphometric parameters of rat adrenal glands and kidney under stress conditions using biologically active substances of plant and animal origin: spleen, Echinacea and Chinese lemon extracts, sprouted grains. Animals which were not fed with immunomodulators and anti-stress compounds developed histological features of acute adrenal lesions characterized by thickening of gland capsule, reduction of glomerular zone, disorganized cellular structure, nuclear dystrophy, hyperchromy and pyknosis, resulting in increased their functional activity. Pathological changes in renal proximal tubules have been observed. It resulted in vacuolization of tubular epithelial cells and presence of desquamated epithelium in a tubular duct. Addition of spleen extract to food for five days before decapitation improved morphological state of adrenal gland and kidney suggesting anti-stress properties of polyamines present in spleen extract. These results obtained in model experiments on rats can be used in study of agricultural animals to prevent the effect of pre-slaughter animal stress on the quality of meat product.

The connection between buckwheat grain quality and the changes of the acid number of fat (AN) and grain acidity after eight months of storage has been investigated. Parameters of buckwheat with different content of moisture, germinated grains, and spoiled grains were determined. The studies performed have shown that oxidative damage to buckwheat grain increases concomitantly to the increase of humidity and content of germinated and spoiled seeds. All three defects of grain (increased humidity and increased content of germinated and spoiled seeds) accelerate the hydrolysis of grain lipids, and this leads to an increase of the acid number of fat. AN can be considered an indicator of grain freshness and should be introduced as an indicator of buckwheat quality for inward inspection of grain.

This study aimed to estimate the effect of wheat cultivars on in vitro rumen digestibility and fermentation characteristics of sprouted grains. Three wheat cultivars, Arriheuk (ARH), Saekeumkang (SAK), and Jokyoung (JOK), were harvested at 6 days of cultivation stages, while Keunalbory (KEA) was a positive control. The collected sprouted grains dried at 55oC for 48 h, and ground to pass 1-mm screen for the chemical compositions and in vitro incubation. For in vitro rumen incubation, rumen fluid collected from cannulated Hanwoo heifer was mixed with Van Soest medium at a 1:2 ratio. Ground sprouted grains (0.3 g) with the mixture of rumen fluid/Van Soest medium (30 mL) were placed into the incubation bottles in quadruplicates and incubated for 0, 24, and 48 h. After incubation, the bottle contents were centrifuged to collect the supernatant and residues for analyses of rumen fermentation characteristics and in vitro digestibilities of dry matter (IVDMD) and organic matter (IVOMD), respectively. Crude protein content (27.7 vs. 20.4%) in JOK was greater (P< 0.05) than that in KEA, but lowest (P< 0.05) in ARH and SAK. The contents of crude ash, neutral detergent fiber, and acid detergent fiber were lower (P< 0.05) in AK and SK than in KEA. The IVDMD (58.7 vs. 64.7%) and IVOMD (71.9 vs. 77.1%) were less (P< 0.05) in SAK than in KEA. In vitro rumen pH was highest (P< 0.05) in JOK, while ammonia-N content was less (P< 0.05) in SAK than in the other sprouted grains. Total volatile fatty acid content was greater (P< 0.05) in JOK than that in ARH and SAK, while the molar percent of propionate and butyrate were greatest (P< 0.05) in SAK and ARH, respectively. Therefore, this study could conclude that JOK had greater feed values than ARH and SAK, but similar to KEA. [ABSTRACT FROM AUTHOR]

[Display omitted] • The pool of Maillard reaction precursors changes by sprouting and/or fermentation. • Increased amount of glucose upon sprouting accelerates the Maillard reaction. • Sprouting increases lysine Amadori products measured as furosine. • Although sugars decrease by yeasts in sprouted cereals furosine does not decrease. • pH drop by sourdough fermentation increases furosine, but not CML and CEL. The concentration and composition of reducing sugars and free amino acids as Maillard reaction (MR) precursors change with grain sprouting. The formation of early and advanced glycation products, and α-dicarbonyl compounds as intermediates were monitored during heating native and sprouted wholemeals, as well as during heating of yeast and sourdough fermented native and sprouted wholemeals. Sprouting increased the concentration of all MR products because of an increase in reducing sugar concentrations. Although reducing sugars were lowered due to their consumption by yeasts, fermentation did not lower the furosine concentration. Sourdough fermentation unexpectedly increased furosine because the low pH caused glucose release from polysaccharides. Glyoxal, methylglyoxal and diacetyl were found to be formed as metabolites during yeast and sourdough fermentation. Another factor affecting the MR in sprouted/fermented wholemeals was revealed to be the increased amount of total free amino acids that compete with bound lysine to react with reducing sugars. [ABSTRACT FROM AUTHOR]

Sprouted grains are being used as an ingredient in multiple food product developments because of their high nutritional value, interesting technological properties and sensory attributes. The germination conditions are decisive for ensuring sprouts quality and their particular behaviour as food ingredients. In this article, a process for self-producing sprouted wheat flours is described and two applications of sprouted grains are studied: the effect of wheat sprouting time for producing new baking flours; and the evaluation of the microbiological risk of homemade rejuvelac, a sprouted wheat-based fermented beverage. Results showed that in short-term sprouting of 12 h may be reached the end-use functionality of sprouted wheat flours without compromising the functional properties of doughs. A safe protocol for rejuvelac production is described. Additionally, an inoculated alternative preparation with a commercial strain of Lactobacillus acidophilus is developed due to the growing interest in fermented beverages. [ABSTRACT FROM AUTHOR]

• Protein digestibility are improved by grain germination. • All amaranth soluble proteins were hydrolyzed during germination. • Germination did not break the disulfide bonds of the proteins of grains. • The gelatinization enthalpy of the sprouted grain flours is lower than unsprouted. • Germination increased the amylose/amylopectin ratio and therefore the retrogradation. The germination process produces changes in grains that may affect the nutritional properties and technological characteristics of their flours. The aim of this work was to determine nutritional changes in quinoa (Chenopodium quinoa) and amaranth (Amaranthus) flours, induced by germination under controlled conditions. Proximate composition, protein digestibility, starch and fiber were determined by AOAC methods. Total and reducing sugars (dinitrosalicylic acid method) and protein fractions (SDS–PAGE) were determined in flours. Amylose content (spectrophotometric method) was determined in starch. Thermal behavior of flour was studied by DSC. Protein content and digestibility, and reducing and total sugars were increased by germination. Protein degradation was observed in fractions with molecular weights higher than 24 kDa in quinoa, while in amaranths the degradation was in all the molecular weight range 14–66 kDa. Apparent amylose content increased, possibly due to the formation of dextrins and linear chains of glucans from amylopectin. Gelatinization temperatures were similar between samples before and after germination. Gelatinization enthalpies of flours were significantly lower in sprouted than unsprouted grains; also a greater tendency to retrogradation was determined. Germination improved the nutritional contributions of quinoa and amaranth flours, but the starch content decreased and the gel became more unstable, important features if they are to be used as ingredients in food formulations. [ABSTRACT FROM AUTHOR]