Open AccessTechnological Process of Germination of Wheat Grain under the Water Tincture of Aloe and ITS Physical-Chemical Properties
Author(s) -
Farida Smolnikova,
Zhayik Tokhtarov,
Nadezhda Kenijz,
E.G. Nelyubina,
I. A. Grigoryants,
E Yu Bobkova,
Olga Orlovtseva,
Alla Konobeeva,
Natalia Nikolaeva
Publication year - 2019
Publication title -
international journal of innovative technology and exploring engineering
Language(s) - English
Resource type - Journals
ISSN - 2278-3075
DOI - 10.35940/ijitee.a3974.119119
Subject(s) - germination , endosperm , tincture (heraldry) , nutrient , chemistry , carbohydrate , wheat grain , agronomy , food science , biology , botany , biochemistry , traditional medicine , medicine , organic chemistry
Germination of wheat grain promotes the transition of hardly digestible nutrients into an easily accessible form with increasing the amount of vitamins and minerals. This paper presents the technological process of wheat grain germination under the water tincture of aloe. The germinating power and ability of wheat grain grown in 25% solution of water tincture of aloe are 95% and 95%, respectively. The analysis of the data shows that the amount of all nutrients decreases, since the destruction of the protein-carbohydrate complex. The activity of enzymes increases, and the cellular destruction of the endosperm occurs. Carbohydrates reduction is associated with intensive grain respiration. Germination is also associated with a decrease in fat from 2.45% to 1.25%.