COMPARATIVE EVALUATION OF QUALITATIVE VALUES IN GERMINATED AND UNGERMINATED WHEAT GRAIN GROWN IN DIFFERENT TECHNOLOGIES

Abstract

To estimate an influence of different growing technologies (organical and conventional), separate cultivars of wheat (Širvinta-1 and Zentos) and germinating time upon wheat grain nutritive composition (dry matter, ash, protein, fat and fibre), activity of enzymes (α- and β-amylase, xylanase, cellulose, catalase and protease). It was established that the amount of dry matters reduced in germinated wheat and the content of mineral substances, protein and activity of ferments  and β-amylases, cellulase, proteases and maltase was greater than in ungerminated wheat. Furthermore, the amount of cellulase reduced due to growing conditions and the distribution of fat amount was ambiguous regarding wheat species. (Širvinta-1: germinated > ungerminated and Zentos: germinated < ungerminated). The amounts of cellulase and the activity of ferments in ecologically grown wheat, both germinated and ungerminated were greater than in those conventionally grown, with exception of ferments of cellulase and protease. The activity of cellulase in ecologically grown grain was 39 % less and the content of protease was almost the same as in those conventionally grown.

Keywords

• wheat grain
• grow technologies
• germinated
• ungerminated wheat
• nutritive composition
• enzymes