Evaluation of biological value of wheat sprout: fat content, fatty acid composition

Abstract

During our research work fatty acid content of the wheat and wheat sprout was investigated during the germination. It was found that both the saturated and unsaturated fatty acids hardly changed during the germination. The most important saturated fatty acid of the sprout investigated by us is palmitic acid, amount of which hardly changed or even increased during germination. Oleic acid and linoleic acid were present in the highest concentration among the unsaturated fatty acids in the sprout investigated. The concentration of oleic acid remained unchanged during the germination period, and the same applies to linoleic acid. Based on our investigation it can be stated that most of the fatty acids hardly changed during the germination, and there was no verifiable tendency.