Germination Process Impact on Proximate, Inorganic, and Phytochemical Contents of Malt Barley, Abyssinian Purple-Colored Barley and Wheat

Abstract

<title>Abstract</title> Abyssinian purple-colored wheat and barley and malt barley were analyzed for their antioxidant content and mineral elements before and after 72 hours of germination. During the 72-hour germination period, various nutrients in pigmented cereals were equally affected, leading to changes in fiber, fat, ash, tannin, and anthocyanin levels. The protein percentages for Abyssinian purple-colored barley, Abyssinian purple-colored wheat, and germinated barley malt flour are 56%, 45%, and 77%, respectively. The iron content (mg/100 g) for the different types of barley and wheat are as follows: raw malt barley (21.94), germinated malt barley (23.93), Abyssinian purple-colored barley (178), and purple-colored wheat (352.86). The calcium and zinc content follow a similar pattern for the different types. During the 72-hour germination stage, condensed tannin concentration decreases due to reduced polyphenol oxidase activity, increased enzymatic metabolism, and tannin leaching from the germinating mass. The phenolic content tripled from 63.5 to 189.6 mg GAE per 100 g in germinated samples. Abyssinian purple barley has the highest anthocyanin content, followed by purple wheat. Both barley and wheat showed decreased TAC after germination, along with changes in protein, mineral, tannin, and anthocyanin contents. This may reduce antioxidant concentrations in colored grains used in consumer goods.