Review of published Scientific Literature
Nutritional changes upon Germination & Sprouting
Chavan and Kadam (1989) concluded that -
“The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents, and breakdown of nutritionally undesirable constituents.”
“The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds.”
“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 digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.”
Increases in Plant Enzyme content
According to the highly respected naturopath and herbalist Isabell Shipard (Shipard, 2005) -
“Sprouts are a tremendous source of (plant) digestive enzymes. Enzymes act as biological catalysts needed for the complete digestion of protein, carbohydrates & fats. The physiology of vitamins, minerals and trace elements is also dependant on enzyme activity.”
“Being eaten whilst extremely young, “alive” and rapidly developing, sprouts have been acclaimed as the “most enzyme-rich food on the planet”. Estimates suggest there can be up to 100 times more enzymes in sprouts than in fruit and vegetables, depending on the particular type of enzyme and the variety of seed being sprouted. The period of greatest enzyme activity in sprouts is generally between germination and 7 days of age.”
“Grains and legume seeds of all plants contain abundant enzymes. However, while grains and seeds are dry, enzymes are largely inactive, due to enzyme inhibitors, until given moisture to activate germination. It is these inhibitors that enable many seeds to last for years in soil without deteriorating, whilst waiting for moisture. Heating, cooking and grinding processes can also inactivate certain digestive enzymes within grains and seeds. Fortunately, during germination and sprouting of grains and seeds, many enzyme inhibitors are effectively neutralized, whilst at the same time the activity of beneficial plant digestive enzymes is greatly enhanced.”
Increases in Crude Protein content
Morgan et al. (1992) found that -
“The protein content of sprouts increased from the time of germination, The absorption of nitrates facilitates the metabolism of nitrogenous compounds from carbohydrate reserves, thus increasing crude protein levels.”
Increases in Protein Quality
Chavan and Kadam (1989) stated -
“Very complex qualitative changes are reported to occur during soaking and sprouting of seeds. The conversion of storage proteins of cereal grains into albumins and globulins during sprouting may improve the quality of cereal proteins. Many studies have shown an increase in the content of the amino acid Lysine with sprouting.”
“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.”
Increases in Crude Fibre content
Cuddeford (1989), based on data obtained by Peer and Leeson (1985), stated -
“In sprouted barley, crude fibre, a major constituent of cell walls, increases both in percentage and real terms, with the synthesis of structural carbohydrates, such as cellulose and hemicellulose”. Chung et al. (1989) found that the fibre content increased from 3.75% in unsprouted barley seed to 6% in 5-day sprouts.”
Increases in Essential Fatty Acids
An increase in lipase activity has been reported in barley by MacLeod and White (1962), as cited by Chavan and Kadam (1989). Increased lipolytic activity during germination and sprouting causes hydrolysis of triacylglycerols to glycerol and constituent fatty acids.
Increases in Vitamin content
According to Chavan and Kadam (1989), most reports agree that sprouting treatment of cereal grains generally improves their vitamin value, especially the B-group vitamins. Certain vitamins such as alpha-tocopherol (Vitamin-E) and beta-carotene (Vitamin-A precursor) are produced during the growth process (Cuddeford, 1989).
Vitamin analysis based on single 6-day grass samples (mg/kg DM)
| Vitamin |
Barley GRAIN |
Barley GRASS |
| Vitamin-E |
7.4 |
62.4 |
| Beta-Carotene |
4.1 |
42.7 |
| Biotin |
0.16 |
1.15 |
| Free Folic Acid |
0.12 |
1.05 |
Source: Cuddeford (1989).
According to Shipard (2005) -
“Sprouts provide a good supply of Vitamins A, E & C plus B complex. Like enzymes, vitamins serve as bioactive catalysts to assist in the digestion and metabolism of feeds and the release of energy. They are also essential for the healing and repair of cells. However, vitamins are very perishable, and in general, the fresher the feeds eaten, the higher the vitamin content. The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting. Mung Bean sprouts have Bvitamin increases, compared to the dry seeds, of - B1 up 285%, B2 up 515%, B3 up 256.
Compared with mature plants, sprouts can yield vitamin contents 30 times higher.”
Chelation of Minerals
Shipard (2005) claims that -
“When seeds are sprouted, minerals chelate or merge with protein, in a way that increases their function.”
Reduction of Anti-Nutritional Factors
Phytic Acid occurs primarily in the seed coats and germ of plant seeds. It forms insoluble or nearly insoluble compounds with minerals including Calcium, Iron, Magnesium and Zinc, such that they cannot be effectively absorbed into the blood. Diets high in phytic acid and poor in these minerals produce mineral deficiency symptoms in experimental animals (Gontzea and Sutzescu, 1958, as cited in Chavan and Kadam, 1989). The latter authors state that the sprouting of cereals has been reported to decrease levels of Phytic Acid. Similarly, Shipard (2005) states that enzymes of germination and sprouting have the ability to eliminate detrimental substances such as Phytic Acid.
Cattle Feeding Trial in WA
Tudor et al. (2003) examined the feeding of hydroponically sprouted barley on a property in the Gascoyne Pilbara region of Western Australia, involving 17 Droughtmaster steers (15 – 18 months old and averaging 330 kg liveweight) which received low quality hay and barley sprouts over 70 days. These workers reported -
“Over the first 48 days cattle ate 1.9 kg DM/head/day of sprouts (15.4 kg wet weight) and 3.1 kg DM/head/day of poor quality hay and gained 1.01 kg/head/day. Energy intake was 47 MJME/head/day, which was considered by nutrition standards to only be sufficient for low weight gains of up to 200g/head/day. This high performance could not be explained by energy and protein intakes.”
“Traditional nutritional standards for feeding beef cattle cannot explain the liveweight gain observed. There was no obvious weight gain due to gut fill or compensatory growth. The better-than-expected performance may be associated with the readily available nutrients and associated enzymes in the 6-7 day old fodder being very rapidly utilised by the animal, immediately they are formed. They may not be included by the assay when in vitro DM digestibility is being measured. These nutrients could result in enhanced microbial activity and growth in the rumen, and consequently, better than expected utilisation of the poor quality hay that was also fed. Therefore, the fermentation of the young hydroponically sprouted barley may have provided far greater energy than was estimated by the in vitro DM digestibility assay.”
References
Chavan, J. and Kadam, S.S. (1989). "Nutritional improvement of cereals by sprouting." Critical Reviews in Food Science and Nutrition 28(5): 401-437.
Chung, T., Nwokolo, E.N., and Sim, J.S. (1989). “Compositional and digestibility changes in sprouted barley and canola seeds.” Plant Foods for Human Nutrition 39: 267-278.
Cuddeford, D. (1989). "Hydroponic grass." In Practice 11(5): 211-214.
Morgan, J., Hunter, R.R., and O'Haire, R. (1992). “Limiting factors in hydroponic barley grass production.” 8th International Congress on Soilless Culture, Hunter's Rest, South Africa.
Peer, D.J., and Leeson, S. (1985). "Feeding value of hydroponically sprouted barley for poultry and pigs." Animal Feed Science and Technology 13: 183-190.
Shipard, I. (2005). “How Can I Grow and Use Sprouts as Living Food ?” Stewart Publishing.
Tudor, G., Darcy, T., Smith, P., and Shallcross, F. (2003). “The intake and liveweight change of droughtmaster steers fed hydroponically grown, young sprouted barley fodder (Autograss).” Department of Agriculture Western Australia.
Possible Explanations for Observations Reported
Sprouted Grains are highly digestible, highly nutritious and succulent
feeds, largely due to the greatly enhanced activity of hydrolytic ENZYMES.
Increased enzymic activity results in Sprouts having the following
improvements over the original grains
NUTRITIONAL IMPROVEMENTS :
- Higher in Total Sugars, Soluble Carbohydrates & Soluble Proteins,
- Improved Starch & Protein Digestibilities,
- Improved Protein Quality & Lysine %,
- Increased Crude Fibre %,
- Increased contents of Essential Fatty Acids,
- Increased contents of B-group Vitamins,
- Chelation of Minerals,
- Reduction in certain enzyme inhibitors and some other Anti-Nutritional
Compounds.
NUTRACEUTICAL IMPROVEMENTS :
- Increased contents of Antioxidant Vitamins A, E and C, especially in
spouted legume seeds such as Fenugre ek & Alfalfa,
- Sprouts have an “Alkalising” effect on body cells, and pH
1. Importance of Highly Nutritious Feeds
- When feeding freshly sprouted grains and seeds to ruminant livestock or horses, we are providing these animals with a rich supply of highly digestible nutrients in an appealing, succulent, high moisture alkaline form which stimulates appetite and rapidly improves metabolic processes throughout the entire body.
- Despite sprouted feed having a low dry matter content, when feeding sprouts in the magnitude of approx 3.0 - 3.5% of Body Weight (equating to approx 0.5% BW of grain before being sprouted), we are supplying the microbial populations within the rumen of cattle and sheep or the digestive tract of horses with naturally pH balanced feed containing rapidly available:
- Simple Sugars,
- Soluble Proteins & Carbohydrates,
- Amino Acids, including high Lysine,
- Essential Fatty Acids,
- Soluble & Insoluble Fibre,
- B-group and other important Vitamins and bioavailable Minerals which all
assist in overall digestion & metabolism.
- At this level of feeding - for example a 400 kg mare receiving 3.0% BW, or 12.0 kg of sprouted barley (15% DM) per day - when assuming 20% crude protein (DM basis) - we are supplying the microbial populations within the equine small & large intestine & ceacum with 12.0 kg x 15% x 20% = 360 grams of crude protein. This is in addition to significant metabolisable energy, plus other nutrients as stated above, all in a highly utilisable form which should also assist in pH buffering of gut contents.
2. Importance of Enzymic Activity in Feeds
- (In nature before mankind intervened) Animals are normally provided with a good supply of endogenous enzymes. The pancreas produces fluid which contains amylase to digest carbohydrates, lipase to digest fats and protease to digest proteins. Ruminants and horses also possess vast numbers of bacteria, protozoa and fungi throughout their digestive tracts to digest carbohydrates via fermentative processes. Under conditions of stress for horses, during weaning or periods of boredom or intense training or racing (especially when constantly stabled without access to fresh green pasture), the efficiency of feed digestive processes can decline. Feeds may not be fully digested and effectively utilized under such conditions, and the immune system may suffer as well.
- Especially important when animals are under conditions of stress is that all feeds offered must be highly digestible, and together with this will often come a necessity for a good contingency of plant digestive enzymes within the pasture, forage, hay, grain or other form of feed offered.
- Grains and legume seeds contain abundant enzymes. However, while grains and seeds are dry, enzymes are largely inactive, due to “enzyme inhibitors”, until given moisture to activate germination. Enzyme inhibitors in some grains and legume seeds (for example trypsin inhibitors in raw soybeans and certain other beans and peas) need to be inactivated by heating or other processes, before they can be safely fed to ruminants and horses (and, more particularly, monogastrics such as pigs, poultry, dogs or humans). However, heating, cooking roasting, extrusion, steam-flaking and grinding processes can also inactivate beneficial digestive enzymes within grains and seeds. Fortunately, during germination and sprouting, many of the undesirable enzyme inhibitors are neutralized, whilst at the same time
the activity of beneficial digestive enzymes is enhanced.
- All fresh grasses, legumes, plants, fruits & vegetables contain enzymes needed for the digestion of their own nutrients. However, enzyme concentrations vary dramatically with the state of health of the material - with stress factors such as water deprivation and drought, nutrient deprivation, frosting or disease severely depressing enzyme levels.
- When feeding freshly sprouted grains and seeds, we are providing animals with “living feed” which has a rich supply of enzymes which results in all nutritional components being highly digestible and extremely nutritious.
- According to Shipard (2005), sprouts have been acclaimed as the “most enzyme-rich food on the planet”. Some human nutritionists estimate that there can be up to 100 times more enzymes in sprouts than in fruit and vegetables. The period of greatest enzyme activity is generally between germination and 7 days of age.
