Figure 5.

(A) α-Amylase activity levels [U/h/g dry matter (dm)] and (B) reducing sugar contents [mg maltose equivalents (eq)/g dm] as a function of sprouting time (h) of non-primed (control), hydro-primed (0.0 MPa), and osmo-primed (−0.3, −0.6 and −1.2 MPa) wheat grains (see pilot-scale experiment). Mean values for the same treatment differ significantly (P < 0.05) with those not sharing the same upper case letter. Mean values for the same sprouting time differ significantly (P < 0.05) with those not sharing the same lower case letter.