Effect of Germination on Fatty Acid Composition in Cereal Grains

Sprouted grains are gaining popularity as functional food ingredients. This study aimed to evaluate the lipid and fatty acid composition of eight sprouted grains (millet, amaranth, quinoa, wheat, rye, barley, buckwheat, and oat). The method used was germination for up to 72 h at temperatures ranging from 19-23 & DEG;C. In general, the lipid content increased in the various grains sprouted, providing a rich source of polyunsaturated fatty acids. The % oil yield ranged from 1.17 & PLUSMN; 0.02% in sprouted rye to 5.71 & PLUSMN; 0.26% in sprouted amaranth. Germinated oat showed the greatest increase in fat content, 54.3%, compared to the control. Polyunsaturated fatty acids were more prevalent in whole grains (46.9-75.6%) than saturated fatty acids (10.1-25.9%) and increased with sprouting. The primary fatty acids detected in the grains, in order of abundance, were linoleic, oleic, palmitic, linolenic, and stearic acids. Millet sprouts contained the lowest total saturated fatty acids and the highest polyunsaturated fatty acids. Amaranth had the highest amount of saturated fatty acids, while buckwheat contained the lowest quantity of polyunsaturated fatty acids. The lowest omega-6/omega-3 ratio was 7 to 1 in sprouted rye and 8 to 1 in sprouted barley.

Automated summary

This study evaluated the lipid and fatty acid composition of eight sprouted grains. The lipid content increased during germination, providing a rich source of polyunsaturated fatty acids. Polyunsaturated fatty acids were more prevalent in whole grains than saturated fatty acids and increased with sprouting.