NUTRITIVE VALUE OF SPROUTED WHEAT FLOUR

Abstract

ABSTRACT Proximate analyses and determinations of ascorbic acid, thiamine and riboflavin were made on four flours prepared from sprouted Wanser wheat and on a control flour prepared from unsprouted wheat. The four sprouted flours were prepared from l/4 and 1 in. sprouts dried by two methods: convection or vacuum oven. Sprouted flours were found to have significantly higher crude protein, crude fat, thiamine and riboflavin concentrations than the control flour. For both sprout lengths higher thiamine concentrations were obtained by drying under vacuum.