EVALUATION OF THE PROTEIN QUALITY AND AVAILABLE LYSINE OF GERMINATED AND FERMENTED CEREALS

Abstract

ABSTRACT Germinated wheat and barley increased significantly (P < 0.05) in % Relative Nutritive Value (RNV); the increase in % RNV was highly significant (P < 0.01) for germinated rice. The increase in available lysine was highly significant (P < 0.01) in germinated wheat, barley, oats and rice. Natural lactic acid fermentation increased the % RNV significantly (P < 0.05) for wheat, barley and rice and significantly (P < 0.01) for millet and maize. The available lysine content increased significantly (P < 0.05) in fermented oats, rice, millet, and maize but the available lysine increase was highly (P < 0.01) significant in fermented wheat. Both germination and fermentation had equivalent effects as procedures to improve the protein quality of cereals.