Amount of proteins in whear, barley, maize and soya-beans during the sprouting time

Because of the reason that the sprouts have more and more applications in nourishment, especially in macrobiotic nourishment and food-stuffs industry, we decided to find out the amount of proteins by detecting the total nitrogen in time of growing from seed to complete plantlet of wheat, barley, maize and soya. The seed was cultivated on nutritional media on the temperature of 23ºC and 16 hours photoperiode. The sprouting of wheat, barley, maize and soya was devided in steps shown in described morphological forms. Attending the growing of the sprouts in correlation of the amount of proteins and morphological form with no respect to the sprout age was found. During the sprouting of wheat the participation of each morphological form and the increase of mass in correlation with the sprout was determined.