The study on nutrient ingredient changes of corn after germination
Abstract：Objective： This paper reported the result to nutrient ingredient changes of corn after germination.We made use of germinated corn to made high nutrient food. Methods： 1.Chose corn-soak-keep constant temperature-wash.2.To divide corn into 5 groups,germinant time is:24 h，48 h,72 h,96 h,120 h.3.To examine nutrient ingredient value in germinated corn.They are:total protein,soluble protein,total sugar,starch,soluble sugar,fat,ash,Ca,Aft B1,P,etc. Results： The result showed:the protein and starch in corn degraded after germination.After five day of germination,soluble protein,soluble carbohydrate,Ca and P in corn increased respectively by 260%,790%,1.5 times,and 41.5%,the viscosity of the germinated corn was 1/5 of the corn.On the third germinating day,vitamin B2 in corn increased by 10 times,vitamin C from 0 to 24.25 mg/100g,the total of 8 kinds essential amino acids,trytophane and lysine increased by 11%,106% and 26%. Conclusion: After germination,absorbable nutrient ingredient in corn rose.The corn biological value(BV) increased.The viscosity of germinated corn decreased.The food made from germinated corn taste better and the nutrient value become high.
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Publication Date：2001-01-01
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：3( 5-7 )