Changes in the Nutrient Composition of Barley Grain (Hordeum vulgare L.) and of Morphological Fractions of Sprouts

Table 2

Crude protein and amino acid content (g kg^-1 DM basis) in raw and sprouted barley grain and in morphological fractions of sprouts.

	Barley grain					Morphological fractions of sprouted barley
	Raw	Sprouted	Pooled SEM	Significance	Green shoots	RSSG plus UG	Roots	Pooled SEM	Significance
Crude protein	106.2 ± 1.47	147.2 ± 0.8	0.580		313.8 ± 7.71^a	136.6 ± 2.25^b	304.9 ± 11.73^c	4.120
Amino acids
Asp	7.7 ± 0.45	13.3 ± 1.28	0.48		25.0 ± 1.47^a	11.8 ± 1.50^b	15.1 ± 1.02^c	0.84
Glu	24.7 ± 0.89	20.7 ± 2.10	0.81		21.7 ± 1.54^a	23.2 ± 1.95^ab	26.4 ± 1.26^bc	1.07
Ser	5.0 ± 0.54	5.6 ± 0.76	0.33	NS	8.0 ± 0.66^a	6.0 ± 0.56^b	6.7 ± 0.55^b	0.35
His	2.4 ± 0.30	2.2 ± 0.56	0.19	NS	5.4 ± 1,03^a	1.4 ± 0.34^b	3.3 ± 1,27^c	0.48
Gly	4.4 ± 0.80	3.6 ± 0.97	0.45	NS	6.4 ± 1.30^a	2.5 ± 0.0.6^b	5.6 ± 0.42^a	0.45
Thr	4.0 ± 0.25	4.9 ± 0.37	0.16		8.0 ± 0.78^a	5.1 ± 0.51^b	6.5 ± 0.62^c	0.32
Ala	4.6 ± 0.51	6.5 ± 0.79	0.33		10.1 ± 0.88^a	6.5 ± 0.59^b	7.6 ± 0.39^b	0.37
Arg	5.8 ± 0.25	6.3 ± 0.90	0.33	NS	9.3 ± 1.07^a	7.0 ± 0.72^b	7.2 ± 0.27^b	0.45
Val	5.3 ± 0.08	6.4 ± 0.78	0.28		9.9 ± 0.77^a	6.0 ± 0.70^b	9.7 ± 0.40^a	0.34
Met + Cys	4.9 ± 0.66	5.2 ± 0.46	0.28	NS	7.9 ± 1.36^a	4.5 ± 0.60^b	6.0 ± 0.68^b	0.52
Phe + Tyr	9.8 ± 0.57	11.0 ± 1.21	0.47	NS	14.8 ± 2.02^a	6.6 ± 1.35^b	11.1 ± 0.75^b	0.77
Ile	4.7 ± 0.92	6.3 ± 0.67	0.40		8.7 ± 0.99^a	5.4 ± 0.62^b	8.1 ± 0.50^a	0.37
Leu	7.6 ± 0.47	8.2 ± 0.52	0.36	NS	12.0 ± 1.23^a	9.0 ± 0.83^b	12.0 ± 0.64^a	0.52
Lys	3.3 ± 0.40	4.9 ± 0.38	0.20		8.6 ± 0.85^a	5.9 ± 0.57^b	7.5 ± 1.01^a	0.47
Trp	2.0 ± 0.22	3.5 ± 0.45	0.18		9.9 ± 0.99^a	3.9 ± 1.38^b	4.9 ± 1.60^b	0.67

^a–cMeans with different superscripts within the same heading and row are significantly different. Data are means of 4 replicates (each replicate was a composite sample from 4 subsamples). ; ; NS: not significant. RSSG: residual structures of sprouted grain: UG: unsprouted grain.