What happens when seed sprouts to green
- “Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. Improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibility, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.”
- Starch changes into soluble sugars and structural carbohydrates and is better utilised and highly digestible in the rumen
- Rich in protein, vitamins, minerals, enzymes and metabolised energy contributes to growth factors.
- During the germination process enzymes are activated which changes starch, protein and lipids into a simpler and more digestible form.
- Crude protein % increases to approx. 17.2% as opposed to 11 -12% present in regular grains
- It is suggested that the vitamin C content of barley sprouts can increase by up to 500% on sprouting. “The physiology of vitamins, minerals and trace elements is also dependant on enzyme activity.”
- “An increase in proteolytic activity during sprouting is desirable for nutritional improvement of cereals because it leads to hydrolysis of prolamins and the liberated amino acids such as glutamic and proline are converted to limiting amino acids such as lysine.”
- Hay silage & other hay type feeds lose some of their nutritional value during drying and storage