Table 1.
Chemical analysis, insoluble and soluble dietary fiber, phytic acid, and total phenolic contents in oat seed and SO (Turquesa variety) after five days of germination in darkness at 25 °C/60% relative humidity (RH).
| Sample | Protein 1 | Carbohydrates 2 | Lipids 1 | Ash 1 | Moisture 1 |
|---|---|---|---|---|---|
| Oat seed | 8.83 ± 0.23 a | 73.37 ± 1.1 a | 4.41 ± 0.20 a | 3.99 ± 0.30 a | 9.4 ± 0.7 a |
| SO | 10.05 ± 0.30 b | 71.08 ± 0.7 b | 5.55 ± 0.01 b | 3.62 ± 0.10 b | 9.7 ± 0.2 a |
| Insoluble Fiber 1 | Soluble Fiber 1 | Total Fiber 1 | Phytic Acid 1 | TPC 3 | |
| Oat seed | 55.04 ± 1.89 a | 18.49 ± 0.74 a | 73.53 ± 2.51 a | 0.44 ± 0.0 a | 0.64 ± 0.01 a |
| SO | 30.87 ± 4.23 b | 2.28 ± 0.52 b | 33.15 ± 4.65 b | 0.04 ± 0.0 b | 2.79 ± 0.06 b |
The results represent the average of three replicates ± standard deviation (SD). 1 Expressed as percentage (%) on dry basis, except for moisture. 2 Calculated by difference. 3 Expressed as mg of gallic acid equivalent (GAE)/g. TPC: Total phenolic compounds. SO: Sprouted oat. Values with different letter(s) within a column are significantly different according to Student’s test (p < 0.05).