German researchers sprouted wheat kernels for up to 168 hours (1 week), analyzing them at diﬀerent stages to learn the eﬀects of germination on diﬀerent nutrient levels. While diﬀerent times and temperatures produced diﬀerent eﬀects, overall the sprouting process decreased gluten proteins substantially, while increasing folate. Longer germination times led to a substantial increase of total dietary ﬁber, with soluble ﬁber tripling and insoluble ﬁber decreasing by 50%.
Journal of Agriculture and Food Chemistry, June 13, 2007; 55(12):4678-83. Epub 2007 May 12.
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