High-amylose wheat was subjected to various germination conditions and changes in its nutritional values and antioxidant capacity were investigated. Amounts of soluble dietary fiber, total protein and free lipid of germinated high-amylose wheat increased with increased germination times, whereas no significant changes were observed for insoluble dietary fiber and free fatty acids. Total free amino acid contents of high-amylose wheat gradually increased from 129.7 to 314.4 mg/100 g of grain (db) during 48 h of germination. As compared to ungerminated wheat, essential and functional amino acids including isoleucine, leucine, phenylanaline, valine and gamma-amino butyric acid in the 48 h-germinated wheat increased by 3-10 times. Total phenolic contents of both free and bound phenolics and their antioxidant capacities significantly increased after 24 h of germination and were further improved with prolonged germination times. It appears that nutritional values and bioactive compounds of high amylose wheat significantly improved for enhanced food applications.
Keywords: Antioxidant; Germination; High-amylose wheat; Nutrition.