Table 1.

Influence of soaking and germination on the total selenium content from selected food grains

Food grains	Native (ng/g) (unprocessed)	Soaked (ng/g)	Germinated (ng/g)
			Raw	Heat processed
Chick pea	171.6 ± 3.4	172.3 ± 11.1 ns	170.8 ± 3.2 ns	113.0 ± 8.0**
Green gram	223.2 ± 7.6	207.2 ± 9.5*	224.8 ± 6.3 ns	145.7 ± 5.0**
Finger millet	141.0 ± 12.2	137.3 ± 8.0 ns	143.2 ± 3.3 ns	91.3 ± 6.3**

Values (dry weight basis) are expressed as mean ± SEM of five replicate analyses

ns (p > 0.05), * p < 0.05, ** p < 0.01, significantly different from the native unprocessed food grain