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Evaluation of the protein quality and available lysine of germinated and fermented cereals

By: Contributor(s): Material type: ArticleArticlePublication details: 1979ISSN:
  • 0021-1147
Subject(s): DDC classification:
  • 81-669729
 In: Journal of Food Science (USA). (Mar-Apr 1979). v. 44(2) p. 456-459Summary: Extract: Germinated rice, wheat and barley increased significantly in percent Relative Nutrient Value (RNV). The increase in available lysine was highly significant in germinated wheat, barley, oats and rice. Natural lactic acid fermentation increased the percent RNV significantly for wheat, barley, rice, millet and maize. The available lysine content increased significantly in fermented oats rice, millet, and maize, but the available lysine increase was highly significant in fermented wheat. Both germination and fermentation had equivalent effects as procedures to improve the protein quality of cereals
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Extract: Germinated rice, wheat and barley increased significantly in percent Relative Nutrient Value (RNV). The increase in available lysine was highly significant in germinated wheat, barley, oats and rice. Natural lactic acid fermentation increased the percent RNV significantly for wheat, barley, rice, millet and maize. The available lysine content increased significantly in fermented oats rice, millet, and maize, but the available lysine increase was highly significant in fermented wheat. Both germination and fermentation had equivalent effects as procedures to improve the protein quality of cereals

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