. 2023 Oct 12;12(20):3747. doi: 10.3390/foods12203747

Table 2.

The selected quality parameters of cereal grains designed for malting.

Quality Parameters	YO1	YO2	BO	NO	Bw	B
Germinative energy after 72 h, %	76 ± 8 ^b	75 ± 3 ^a,b	73 ± 3 ^a,b	80 ± 2 ^b,*	60 ± 2 ^a	97 ± 1 ^c,*
Germination capacity after 120 h, %	79 ± 9 ^a,b,c	80 ± 5 ^a,b,c	78 ± 6 ^a,b	87 ± 2 ^b,c,*	67 ± 2 ^a	98 ± 1 ^c,*
Husk content, %	24.7	20.7	29.3	ns	ns	ns
Sizing of grains (≥2.5 mm), %	34.7	85.6	26.4	1.6 *	ns	98.9 *
Moisture content, %	13.2 ± 0.1 ^d	13.1 ± 0.1 ^d	11.4 ± 0.1 ^a	12.6 ± 0.1 ^c,*	13.5 ± 0.1 ^e	12.2 ± 0.1 ^b,*
Protein content (N × 6.25), % d.m.	8.8 ± 0.1 ^a	10.9 ± 0.1 ^b	11.7 ± 0.5 ^b	14.4 ± 0.2 ^c,*	11.8 ± 0.1 ^b	11.3 ± 0,1 ^b,*
Fat content, % d.m.	3.4 ± 0.1 ^b	3.9 ± 0.1 ^c	5.2 ± 0.1 ^d	7.3 ± 0.1 ^e,*	2.0 ± 0.1 ^a	1.7 ± 0.2 ^a,*
Diastatic power, °WK	9	6	ns	10	4	79

Explanations: ns—not studied, a, b, c, d, e—homogeneous groups at a confidence level of p ≤ 0.05; the same letters in rows mean no statistically significant differences between the analyzed values of indicators, *—data published by Salamon [47]; sample and indicator codes as in Table 1.