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

Table 4

Nonstructural and structural carbohydrate 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
Starch	576.0 ± 2.98	469.4 ± 21.14	7.55		219.1 ± 8.22^a	462.8 ± 2.99^a	76.4 ± 7.20^b	3.27
TSC	70.2 ± 2.22	244.9 ± 4.16	1.66		350.6 ± 6.57^a	229.2 ± 6.48^b	251.5 ± 6.10^c	3.26
Cellulose	27.4 ± 3.06	78.9 ± 3.88	3.62		90.5 ± 6.57^a	74.7 ± 3.88^b	74.7 ± 3.08^b	4.74
β-D-Glucan	32.0 ± 1.16	16.3 ± 0.65	0.47		44.3 ± 3.71^a	14.6 ± 0.84^b	35.7 ± 2.59^c	1.32

^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; TSC: total soluble carbohydrate.