Effect of Sprouting on Chemical, Fatty Acid Composition, Antioxidants and Antinutrients of ...

During the four-day sprouting cycle, the effect of flaxseed sprouting on chemical composition, fatty acid composition, antioxidants, and flaxseed antinutrients was investigated. The sprouting technique has been used to reduce flaxseed levels of antinutritional factors such as cyanogenic glucosides and increase nutrient palatability and availability.The dry matter content of the seeds had decreased by 5.54 percent after four days of sprouting.During the sprouting season, there were significant decreases in oil content, but there were significant increases in protein, fibre, P, Ca, Fe, and Zn content.The content of cyanogenic glucosides as antinutrients has decreased during sprouting, thereby improving the nutritional quality and rising the economic demand for flaxseed sprouts. The value of free fatty acids, peroxide, and saponification also increased. In addition, the amount of unsaponifiable matter has decreased.Although linoleic and oleic fatty acids increased during the sprouting phase, linolenic fatty acids decreased. The results showed that total phenols and antioxidant activity in extracted oils decreased during and after sprouting, whereas flavonoids, carotenoids, and chlorophylls increased.

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