Germination Process Impact on Proximate, Inorganic, and Phytochemical Contents of Malt Barley, Abyssinian Purple-Colored Barley and Wheat

Germination Process Impact on Proximate, Inorganic, and Phytochemical Contents of Malt Barley, Abyssinian Purple-Colored Barley and Wheat | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Germination Process Impact on Proximate, Inorganic, and Phytochemical Contents of Malt Barley, Abyssinian Purple-Colored Barley and Wheat Hagos Hailu Kassegn, Brtukan Gidey Hshe, Birhanu Kahsay Meresa, and 2 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-4761793/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 12 You are reading this latest preprint version Abstract Abyssinian purple-colored wheat and barley and malt barley were analyzed for their antioxidant content and mineral elements before and after 72 hours of germination. During the 72-hour germination period, various nutrients in pigmented cereals were equally affected, leading to changes in fiber, fat, ash, tannin, and anthocyanin levels. The protein percentages for Abyssinian purple-colored barley, Abyssinian purple-colored wheat, and germinated barley malt flour are 56%, 45%, and 77%, respectively. The iron content (mg/100 g) for the different types of barley and wheat are as follows: raw malt barley (21.94), germinated malt barley (23.93), Abyssinian purple-colored barley (178), and purple-colored wheat (352.86). The calcium and zinc content follow a similar pattern for the different types. During the 72-hour germination stage, condensed tannin concentration decreases due to reduced polyphenol oxidase activity, increased enzymatic metabolism, and tannin leaching from the germinating mass. The phenolic content tripled from 63.5 to 189.6 mg GAE per 100 g in germinated samples. Abyssinian purple barley has the highest anthocyanin content, followed by purple wheat. Both barley and wheat showed decreased TAC after germination, along with changes in protein, mineral, tannin, and anthocyanin contents. This may reduce antioxidant concentrations in colored grains used in consumer goods. germination anthocyanin purple barley purple wheat protein zinc Figures Figure 1 Figure 2 1. INTRODUCTION Cereal grains include a high concentration of phytochemicals, or bioactive compounds, which give the grain color and provide health advantages. Nowadays, color is regarded as one of the most important qualitative aspects influencing consumer approval. Colorful food grains produce an enticing taste and appearance. Natural substances found in colorful grains include anthocyanins, chlorophylls, carotenoids, phyto-melanins, curcuminoids, betalains, bixin, and carmine [ 1 ]. Bioactive phytochemicals contained in colored cereal grains have strong antioxidant, antiradical, anti-carcinogenic, anti-mutagenic, estrogenic, enzyme inhibition, and detoxifying enzyme induction activities [ 2 ]. Anthocyanins are responsible for pigmentation in grains such as wheat and barley, resulting in red, blue, black, purple, and pigment combinations [ 3 ]. Wheat's natural color is intended to be amber. Nonetheless, there are several pigments of wheat (green, blue, purple, and black) that are extremely unusual but more nutritious than typical wheat (amber) [ 4 ]. Abyssinian purple color wheat is thought to be of Ethiopian and Chinese origin, and it existed in the nineteenth century [ 5 ]. Wheat color is mostly due to the presence of numerous bioactive substances in the outer layer, such as anthocyanins, which can range from light purple to deep purple depending on the concentration [ 6 ]. Colored-grain wheat is a new genetic resource for cereal crops, with grains rich in purple color and other nutrients. Abyssinian purple color wheat contains a high concentration of phenols and has a low gluten level, which will aid in the manufacture of various functional food products [ 7 ]. It can also treat systemic inflammation. Furthermore, one of the active compounds in purple can block the oxidation of blood pressure and platelet aggregation, maintain normal osmotic pressure in blood vessels, and reduce capillary vulnerability [ 7 ]. Cereal grains include a variety of phytochemicals, including polyphenols (flavonoids, phenols, anthocyanins, ferulic acid), tocols, phytosterols, inositols, dietary fibres (mostly β-glucan), lignans, alkylresorcinols, phytic acid, γ-oryzanols, avenanthramides, cinamic acid, and betaine. Some phytochemicals are highly unique to particular cereal grains. Rice includes γ-orizanol, oats have avenanthramide and saponin, barley and oats contain beta-glucan, and rye has alkylresorcinol, albeit these are also found in other grains such as wheat in a relatively minor proportion [ 8 , 9 ]. Anthocyanins are responsible for pigmentation in colored grains such as rice, wheat, corn and barley, which results in red, blue, black, purple, and color combinations [ 6 , 10 , and 11 ]. Hosseinian and Beta [ 12 ] found that the heat-stressed purple color variety had higher anthocyanin content (522.7 mg/kg) than normal purple color wheat (491.3 mg/kg). White wheat cultivars are widely used around the world, whereas anthocyanin-rich colored wheat is cultivated and consumed in very small quantities. As a cold-season crop, barley is grown at temperate latitudes and at high altitudes in the tropics during the spring and summer. It is regarded the most ecologically diverse crop due to its tolerance for droughts, alkaline and salty soil conditions, among other small grain millets, although it is still insufficiently efficient against wet and low pH soils [ 14 ]. One example of an environmental stress response is the color of the barley kernel. Anthocyanins, melanins, carotenoids, phenolic acids, and other phytochemicals produced as secondary metabolites are responsible for the black, blue, red, purple, and yellow variations of barley. This demonstrates the high genetic diversity and complex evolutionary phylogenetic relationships [ 15 ]. Anthocyanin accumulation occurs in response to numerous environmental challenges such as temperature, UV radiation, heavy metals, drought, and disease and herbivore resistance. In Tibet, colored barley accounts for more than 68% of wild barley, which is well-known for its resilience to adverse environmental conditions [ 17 ]. The total anthocyanin concentration of blue and purple barley ranged from 35 to 84 mg/kg dry kernel weight, and 573 to 679 mg/kg dry kernel weight. A more complex anthocyanin profile was observed in purple barley using Liquid Chromatography-Mass Spectroscopy [ 18 ]. The concentration of flavonoids compounds in different layers of barley ( Hordeum vulgare L .) grain produces diverse colors such as yellow, blue, or purple. 1.1. Use of pigmented cereal grains for local beer brewing A traditional method of Tigrayan homebrewed alcoholic beverage manufacture, purple colored barley and wheat cereals are used in local malt beer brewing instead of ordinary color. The use of colored grains in contemporary beer brewing is relatively new, and it seems to present a chance to broaden the beer's consumer base and enhance the nutritional and medicinal profile of the product [ 19 , 20 ]. Total anthocyanin compounds (TACs), which range from 68 to 4700 mg/g in colored rice, 10–305 mg/g in purple wheat and 17–211 mg/g in blue wheat, 35–84 mg/g in blue barley and 573–679 mg/g in purple barley, and 27–1439 mg/g in colored maize, are present in significantly larger amounts in pigmented cereal grains [ 21 ]. In an in vitro investigation using colored barley germplasm, TAC was even found to have greater antioxidant activity than vitamins C and E [ 18 ]. It was common to attribute pigmented grains' greater protein or mineral content to a negative connection with grain production [ 22 , 23 ]. The need from customers for a diet supplemented with naturally colored molecules that have diverse health-promoting activities that contradict obesity, type-2 diabetes, cardiovascular disease, and cancer has led to the use of pigmented grains in modern brewing [ 24 ]. The most prevalent anthocyanin in all pigmented cereal grains, according to data from the literature, was found to be cyanidin-3-glucoside, with rice having the highest content, particularly in purple grains (4172 mg/g) and black grains (2013 mg/g), followed by purple maize (298.9 mg/g) and purple barley (96.9 mg/g). Particulate wheat has substantially lower levels of all anthocyanins than other cereals [ 25 ]. The macronutrients carbohydrates, lipids, and proteins, as well as the micronutrients anthocyanins, vitamins, minerals, and carotenoids, are abundant in colored wheat grains [ 26 ]. Among the macronutrients found in carbohydrates, starch is the primary component found in the seed's endosperm. It has been demonstrated that the carbohydrate content of black, blue, and purple wheat varieties is either lower than that of white wheat [ 27 ] or comparable. According to Abdel-Aal et al. [ 29 ], purple wheat has a lower starch content (54.4%); in a similar vein, purple wheat has a lower starch content than white wheat on average [ 7 , 30 ]. Sharma et al. [ 27 ], in contrast, conducted a comparison and discovered that all three colored wheat’s (64–66%) had greater carbohydrate content than white wheat (68%). The protein composition of colored wheat is either higher or similar to that of white wheat, with the white variety having 8–14% of protein [ 27 , 31 ]. A few observations regarding protein content include reports of 11.74–18.17% higher protein content in blue and black wheat [ 32 ], 10.87, 12.08, and 12.25% higher in purple, blue, and black [ 27 ], 15% higher in purple [ 33 ], and 17% higher in black [ 34 ]. In contrast, [ 7 ] reported lower protein and gluten content in the Abyssinian purple wheat (8.53% and 5.7%), which could be used as a raw material to make local malt in Ethiopia. Minerals that are essential to good health include zinc (Zn), iron (Fe), and calcium (Ca). Fe, for instance, is a necessary component of haemoglobin, Ca is necessary for healthy bones, and Zn supports mental wellness generally. In purple wheat, for example, [ 32 ] observed a 100% rise in Zn, Fe, Mg, and K. In different colored wheat, [ 31 ] reported 108.54–142.68, 8.57–42.86, and 5.31–40.63% increases in Zn, Fe, and Mg, respectively. The relative increase varies depending on the mineral and color of the wheat. In comparison to white wheat, colored wheat showed a richer nutritional profile. Higher levels of Fe and Zn are accumulated in grains [ 30 , 32 , 34 , and 35 ]. Selenium (Se) [ 36 , 37 ], potassium (K) [ 32 ], and magnesium (Mg) [ 31 , 32 ] are additional necessary minerals. Furthermore, colored wheatgrass (seedlings) have also been found to have increased concentrations of a few specific minerals, such as Fe, Zn, Cu, Mg, and Mn [ 38 ]. The primary pigments that give cereals, fruits, and vegetables their red, violet, and blue colors are called anthocyanins. These pigments dissolve in water. Due to their significant contribution to the treatment and prevention of numerous chronic illnesses, these bioactive chemicals are well known to have documented health advantages. In black, purple, blue, and red wheat, the total anthocyanin concentration ranges from 277 to 95, 278 to 22, 211 to 72, and 10 to 7 mg/kg, respectively [ 27 , 39 , and 40 ]. Wheat has phenolic chemicals in both soluble and insoluble forms, with the latter being predominant in bran. Several studies found that black, purple, and blue wheat have up to 30% greater total phenolic content [ 27 , 40 , and 41 ]. Pigmented wheat lines had increased levels of several phenylpropane and flavonoid metabolites, such as anthocyanins, flavones, flavonols, and flavonoids [ 40 ]. The inclusion of anthocyanin prolonged the shelf life of bakery items and increased their resistance to mold growth in damp circumstances [ 42 ]. As a result, colored wheat cultivars have all of the characteristics required for commercial product development, paving the road for their industrial application. Many contemporary studies focus on the stability of anthocyanins and phenolic acids because of their potential applications in food and health [ 41 , 43 , and 44 ]. Modern food-processing methods demand high temperatures (160–300°C), and studies have shown that anthocyanin stability in foods decreases after thermal processing [ 45 ]. Because of the health advantages, it is critical to maintain anthocyanin and total phenolic levels throughout thermal processing. These are stable at lower temperatures, but their stability declines with increasing temperature and heating duration [ 46 , 47 ]. Several studies have documented diminishing anthocyanin content during cooking in colored wheat [ 46 , 48 , 49 ], comparing the influence of baking time and temperature on reducing anthocyanins during bread manufacturing from purple and blue wheat. Even at a lower temperature, both purple and blue wheat lines showed a greater decline in anthocyanin concentration as baking time was increased. As a result, high temperature and short-duration baking are thought to be more anthocyanin- sparing than low temperature and lengthy time. Pasqualone et al. [ 48 ] also found that the total polyphenol content (TPC) of purple wheat cookies was lower. According to Li et al. [ 41 ], the total polyphenol and flavonoid content (TFC) levels were also found to be decreased after making noodles and steamed bread. Calinoiu et al. [ 50 ] found that thermally processed wheat bran had a higher TPC than fresh wheat bran samples. Yu and Beta [ 51 ] discovered that the TPC improved mixing, fermenting, and baking processes. The rise in TPC during baking procedures is due to Maillard reaction products, since mixing, proofing, and baking had only a little impact on total phenolic content. Baking raised the concentration of phenolics in bread crusts somewhat due to Maillard reaction products. The bread crust had the highest TPC, followed by entire bread and bread crumbs [ 52 ]. Anthocyanins are biologically active molecules that play an important role in the prevention of a variety of metabolic illnesses; as a result, they have gained popularity as a nutraceutical. They are powerful antioxidants due to their extraordinarily high radical scavenging capabilities [ 44 ]. Thus, anthocyanins perform a wide range of biological actions [ 41 , 43 ]. Numerous epidemiological studies have already demonstrated the anti-proliferative, antioxidant, anti-aging, and anti-inflammatory characteristics of anthocyanins derived from various sources [ 43 , 44 ]. Therefore, most studies indicated that although there is a decrease in the anthocyanin content during the product-making processes (mixing, kneading, fermentation, and baking) in colored wheat, there is still no studies published on the impact of germination process on raw Abyssinian purple barley and wheat either an increase or a relatively lower decrease in the food component of proximate, inorganic elements and phytochemicals (anthocyanin) and of the final product. 2. MATERIALS AND METHODS 2.1. Cereal Samples Collection Three samples, a two local barley (Abyssinian Purple-colored barley), malt barley (reference) and purple wheat (Abyssinian purple colored wheat) varieties were selected randomly and purchased from the local market (Maichew, highland) of the 2021 harvest fiscal year (Autumn season) of almost the same size, shape, free of damage, insects and foreign materials. The malt barley (reference) was obtained from BGI-Raya Brewery Share Company, Maichew town, Tigray, Ethiopia. Samples were packed in five kg labeled cheese cloth bags and delivered to the Food Science and Post-harvest Technology Laboratory at Mekelle University, Ethiopia. The collected three sample cereal grains were manually cleaned to remove other grains, dust, dirt, broken and as well as immature grains and stored in dry, dark and clean place of the laboratory room. 2.2. The percentage of germination Hundred seeds were obtained in three replications from each cereal, malt barley, purple barley, and wheat, and germinated using the procedure described above. The amount of normal seedlings was recorded 48, 72, and 96 hours after germination began. The germination percentage was calculated by dividing the germinated grains by the total grains. $$\:\text{G}\text{e}\text{r}\text{m}\text{i}\text{n}\text{a}\text{t}\text{i}\text{o}\text{n}\:\text{p}\text{e}\text{r}\text{c}\text{e}\text{n}\text{t}\text{a}\text{g}\text{e}\:\left(\text{%}\right)=\frac{\text{N}\text{o}.\:\text{o}\text{f}\:\text{g}\text{r}\text{a}\text{i}\text{n}\text{s}\:\text{g}\text{e}\text{r}\text{m}\text{i}\text{n}\text{a}\text{t}\text{e}\text{d}\:\:\:}{\text{T}\text{o}\text{t}\text{a}\text{l}\:\text{n}\text{u}\text{m}\text{b}\text{e}\text{r}\:\text{o}\text{f}\:\text{g}\text{r}\text{a}\text{i}\text{n}\text{s}}*100$$ 2.3. Traditional malting of Abyssinian purple barley and purple wheat The primary activities involved in traditional malting of barley and purple wheat grains for Korefe manufacturing are cereal grain steeping, malting, and sun drying of malted grains. The conventional malting process takes anywhere from 5 to 12 days. Soaking times for barley malt range from 12 to 24 hours, while purple wheat malt ranges from 6 to 12 hours for Korefe manufacture. Next to the soaked barley and wheat, a plastic container was tightened for 72 hours of malting at room temperature, with water sprayed three times per day, whereas the traditional malting process is typically done at room temperature in plastic cans and jars stored in a dark place for better thermal insulation. It was then sun-dried in the open air before being finely ground with a Buhler mill. 2.4. Preparing sample flours The three cereal sample grains were prepared for germination process and flour preparation by cleaning from dirty and foreign particles, only health and fit seeds were chosen. Followed they were standardized, weighed and assigned for two groups, one for running germination process and labeled as germinated and the other part was standardized, milled and used as raw for proximate, inorganic, and phytochemical contents analysis. A germinated sample was dried to a consistent moisture content of 10% to reduce the impact of moisture content discrepancies on grinding behavior. The germinated sample flour was pulverized in a cyclone mill (model 3010-081P, Colorado, USA) and sieved through a ≤ 800 µm sieve for laboratory examination of physicochemical, inorganic, and phytochemical components. The ground malted powder wrapped in polyethylene plastic sachets known as grist and stored until the required tasks were completed. All samples were kept in deep freezer at -18°C in polyethylene sachets for analysis. 2.5. Inorganic and proximate compositions The proximate composition of raw and malted barley, purple barley, and wheat flours (moisture, protein, ash, fat, dietary fiber) and inorganic elements (Fe, Zn, and Ca) were determined using AACC's standard procedures 44-15.02, 46-10.01, 08-12.01, 30 − 25, and 32-07.01[ 53 ]. The wet destruction method, as described in AOAC technique 999.11 AOAC [ 54 ] perchloric acid, was used to investigate the inorganic element concentration. A one-gram sample was dissolved in 15 milliliters of deionized distilled water. The dissolved material was then mixed with 10 mL nitric acid (HNO 3 ) and 10 mL sulfuric acid (H 2 SO 4 ). The solution was heated on a hot plate until it became black, indicating that the organic substance had oxidized. When the solution started to become yellow, more HNO 3 was added until it became clear. Then, two drops of deionized distilled water were added until there was no change in colour. The sample was withdrawn and cooled before being transferred to a 50 mL measuring flask and topped with deionized distilled water. The absorbance of solution was measured using an AAS (atomic absorption spectrophotometer) at λ max for Fe = 248.3 nm, Ca = 422.7 nm, and Zn = 213.9 nm. The concentration of each sample was determined using the calibration curve's regression equation. 2.6. UV-Vis measurement of the phenolic content, condensed tannins, and anthocyanin chemicals of samples 2.6.1. Total phenolic content The total phenolic content was measured by the Folin-Ciocalteu technique [ 55 ]. To quantify these molecules, a calibration curve was created using a known quantity of gallic acid (0, 1, 2, 4, 5, 8, 10, 16, and 20 µg). To identify components through color change, 460 µL of distilled water, 250 µL of the Folin-Ciocalteu reagent (1 N), and 1250 µL of the Na 2 CO 3 solution (20%) were added to 40 µL of the methanol extract and left for 2 hours in the dark. The blank was made with a Folin-Ciocalteu reagent and Na 2 CO 3 . After some time, the absorbance at 760 nm was measured with a spectrophotometer (Genesys 10S UV-Vis, Thermo Fisher Scientific, Waltham, MA, USA). The calibration curve was constructed using gallic acid. The sample was tested three times, and the results were represented in mg Gallic acid equivalent (GAE) per 100 g of material. 2.6.2. Content of condensed tannins The condensed tannins were quantified using the methodology reported in [ 56 ], but in a 96-well microplate. Mix 50 µL of sample supernatant with 200 µL of a 0.5% vanillin reagent (1% vanillin and 8% HCl, 1:1 ratio). To prepare the blank, 50 µL of methanol and 200 µL of 4% HCl were used. The total concentration of condensed tannins was quantified using spectrophotometry (Multiskan Go, model 51119300, thermos Scientific, Vantaa, Finland) at an absorbance of 492 nm and (+)-catechin (up to 0.1 mg/ml) as a reference standard. Triplicate tests were performed on the material. Concentration was calculated as mg equivalents of (+) catechin (CE)/100 g of the sample. 2.6.3. Total anthocyanin compounds. The anthocyanin content was determined according to the method reported in [ 57 ]. 500 milligrammes of the material were weighed and mixed with 25 mL of acidified ethanol (ethanol:HCl 1N). This solution was agitated at 8000 rpm for 30 minutes, then the pH was corrected to 1.0 using 4 N HCl. The solution was then centrifuged at 5000 rpm for 15 minutes. The absorbance of 240 µL of the sample was measured at 535 nm using a Genesys 10S UV-Vis from Thermo Fisher Scientific in Waltham, Massachusetts. The results were represented as "mg" equivalents of cyanidin 3-glucoside (CGE) per gram of material. 2.7. Statistical analysis The germination test was performed in triplicate, with each test repeated twice. Data were analyzed using one-way ANOVA. Pair-comparison of treatment means was performed using the LSD Fischer technique at p < 0.05, using R studio and version 4.3.2. for Windows. 3. RESULTS AND DISCUSION 3.1. Assessment of germination percentage of malt barley, Abyssinian purple colored wheat and barley The germination percentage of malt barley, Abyssinian purple barley and purple wheat cultivars varied from 73.0 to 96.33% (Table 1 ) at different duration of times. From the analysis of variance (Table 1 ) the germination percentage is significantly different (p < 0.05). Table 1 Germination percentage (GP) of cereal cultivars Cereal variety Processing Germination Duration, (%) 48hrs 72hrs 96hrs Malt Barley Germination 75.00± 1.00 c 89.66± 0.57 c 89.66±0.57 c Aby.Purple Barley Germination 73.00 ±2.00 c 91.66 ±0.0.57 b 91.66 ±0.57 b Aby.Purple Wheat Germination 86.33±1.15 a 96.33±0.57 a 96.33±0.57 a CV 1.83 0.60 0.69 LSD 2.75 1.03 1.19 Values are means ± SD of triplicate determinations. Mean values with different letters in a column are significantly different by Fischer LSD test (P ≤ 0.05). LSD, Least significant difference. The germination percentage (GP) of malt barley, Abyssinian purple colored barley and wheat during 48, 72 and 96 hrs. was assessed and presented (Table 1 ). GP was determined from the ratio of germinated grains to the total grains. The average values for GP at 48, 72 and 96 hrs. of malt barley (75, 89.67and 89.67%), Abyssinian purple colored barley (73, 91.66 and 91.66%), and Abyssinian purple colored wheat (86.33, 96.33 and 96.33%), respectively. After 72 hrs. of germination, GP of Abyssinian purple colored wheat (96.33%) was significantly (P < 0.05) higher followed by Abyssinian purple colored barley (91.66%) and malt barley (89.67%) cereal cultivars and these results were in adjacent range with previously reported by Hatpreet and Balmeet [ 58 ]. The germination rate significantly (P < 0.05) increased with the progression from 48 to 72 hrs. however, insignificant after 96 hrs. of germination duration. GP was significantly different at 48 and 72 hrs. of duration period except for 96 hrs. (Table 1 ).This may be attributed to the fact that after a longer duration of germination, the moisture diffuses up to the optimum points of grains and specific temperature become more available to grains that activates the enzymes required for germination. Besides could be attributed to variations in varieties, geographic factors and dormancy characteristics of seeds that retards germination uniformly and thus it has the potential to affect malt quality adversely. 3.2. Proximate composition of raw and germinated cereals The percentage of moisture, protein, fat, fiber, ash, and carbohydrate results of the colored raw and germinated samples at 72 hrs. of room temperature are shown in Table 2 . Moisture content decreased in all samples during germination, which can be attributed to the drying process that occurs after germination of an essential stage for completing the process. The germination process for duration of 72 hrs. resulted in significant changes in the proximate composition of malt barley, Abyssinian purple-colored barley, and wheat grains. The change in the proximate composition (moisture, protein, ash, fat, fiber, and carbohydrate) of malt barley, Abyssinian purple colored barley, and wheat sample flours is presented in Table 2 . Table 2 Proximate components germinated seeds of malt barley, Abyssinian purple-colored barley and wheat Cereal variety Processing Moisture,% Ash,% Fiber,% Fat, % Protein,% CHO,% Energy, Kcal./100gm Malt barley Raw 8.70±0.52 b 2.95±0.45 d 7.10±0.10 c 2.09 ±010 c 7.20 ±0.20 b 71.96 ±1.15 d 335.45 ±2.88 e Germinated 8.50±0.40 d 2.90±0.13 e 7.08±0.1 ab 2.01±0.02 e 7.80±0.45 a 71.71 ±0.25 e 336.13± 2.61 d Aby.Purple barley Raw 8.40±0.35 c 3.00±0.02 c 7.27±0.20 c 2.81 ±0.52 a 6.30±0.15 e 72.22±0.75 d 339.37 ±2.00 c Germinated 8.40±0.10 e 2.92±0.29 f 7.20 ±0.11 b 2.78±0.09 b 6.60±0.30 de 72.01±0.43 a 339.82± 0.11 a Aby.Purple wheat Raw 8.40±0.20 a 5.95±0.08 a 7.50±0.10 a 2.80 ±0.15 a 8. 40±0.75 d 66.95±0.76 b 326.60± 1.76b c Germinated 8.40±0.85 b 5.70±0.05 b 7.45±1.24 a 2.70±0.11 d 8.90±0.10 c 66.85± 0.68 b 327.30±3.40 b Values are means ± SD of triplicate determinations. Mean values with different letters in a column are significantly different by Fischer LSD test (P ≤ 0.05). Aby., Abyssinian, CHO, carbohydrate; Kcal, kilo calorie. The moisture, ash, fiber, fat, protein, and carbohydrate content of raw and germinated samples varied from 8.40 to 8.70%, 2.90 to 5.95%, 7.10 to 7.50%, 2.01 to 2.81%, 6.30 to 8.9%, and 66.85 to 72.22%, respectively (Table 2 ). The moisture values of samples were ≤ 10% recommended as a safe limit for extended preservation of flours, germination significantly affected the moisture content of malt barley and Abyssinian-colored cereals. According to Table 2 , the ash content decreased in germinated malt barley, Abyssinian purple-colored barley, and purple-colored wheat seeds within 72 hrs of germination and the amount of ash content declined in the samples of malt barley, Abyssinian purple colored barley and purple-colored wheat was 1.7, 2.7 and 4.4%, respectively. The drop in ash content was in adjacent range with values previously reported by Islam et al. [ 59 ] who found that germinated waxy barley for 48 hrs decreased by 1.88%. The fall in the amount of ash at the end of germination is attributed to the leaching of minerals into the soaking water during washing, soaking and malting. Germination induces significant (P < 0.05) changes in the dry matter contents of malt barley, Abyssinian purple-colored barley, and wheat. This indicates that the germination process negatively affected the level of total dietary fiber during the period of soaking and the actual phase of germination due gaining of elasticity properties during the hydrating of water to bran which increased its resistance to size reductions while converting into particles. The obtained crude protein content of the non-germinated and germinated at 72 hrs malt barley, Abyssinian purple-colored barley, and purple-colored wheat sample flours were 7.20 and 7.80%, 6.30 and 6.60%, 8.40 and 8.90%, respectively. Percentage increment from non-germinated to germinated samples flour of (malt barley, Abyssinian purple-colored barley, and wheat) through a potentiality of germination was 7.7%, 4.5%, and 5.6%, respectively. The protein content was significantly higher in all germinated cereals, while the germinated Abyssinian purple-colored wheat flour had the highest value and the non-germinated Abyssinian purple-colored barley flour had the lowest value. The protein content was significantly (P < 0.05) different among and between samples due to the effect of germination potential. The protein content of raw Abyssinian purple-colored wheat (Table 2 ) is in close range with values previously reported by Kassegn [ 7 ] for the local Abyssinian purple-colored wheat variety. Because of its intermediate crude protein content, Abyssinian purple-colored barley and wheat are the primary raw materials used in the preparation of traditional malt production to make traditional alcoholic drinks for domestic consumption as well as local trade saleable consumptions. The increased crude protein content during germination can be explained by the production of enzymes through the developing seed, compositional changes resulting from the breakdown of anti-nutrient elements, and the synthesis of new-formed proteins. For instance, α-amylase enzymes break down starch granules, releasing packed proteins from the seed structure. Additionally, the increased protease enzyme activity during germination leads to the breakdown of peptide components into amino acids, thereby increasing the protein content of germinated grains [ 60 ]. Similar findings were reported by Anaemene and Fadupin [ 61 ], who observed a significant increase in protein content after applying the germination process, to corn. The obtained fat contents of non-germinated sample flours of malt barley (2.09%) Abyssinian purple-colored barley (2.81%), and Abyssinian purple-colored wheat (2.80%), whereas after 72 hrs of germination were found that 2.01, 2.78 and 2.70%, respectively. The germination process a little diminished the fat content of the Abyssinian purple-colored cereals and this difference among samples was statistically significant (P < 0.05). The germination process causes biochemical and physiological changes that may be the cause of the decreased fat content in the germinated samples. These changes supply energy for the emergence of new plant tissues. The fat content impacted because, during germination, lipolytic enzyme activity increased and transformed the fat content into fatty acids and glycerol, which the new seedlings used as a source of energy [ 62 ]. The germination process a bit decreased the total carbohydrate contents and increased the caloric value as compared to all samples of the germinated cereals value, while their total metabolizable energy content was higher. The amount of carbohydrates and energy, crucial for malt barley, Abyssinian purple-colored barley, and wheat digestibility, decreased and increased during germination (malt barley, Abyssinian purple-colored barley, and wheat: 0.30, 0.29 and 0.15%, and 0.22, 0.13 and 0.21%), respectively. Reduced starch levels in the samples caused by enhanced pullulanase and amylase enzyme activity, which broke down starch molecules into maltose, maltotriose, and other oligosaccharides. The bioprocess of germination activated the α-amylase, β-amylase, glucosidase, and dextranase activities that are created in the endosperm of seeds, and it equally contributes to the breakdown of starch. These enzyme activities are responsible for the bioprocess produced in the aleurone layer [ 38 , 63 ]. The results of our investigation broadly correspond with the conclusions published by [ 38 , 63 , and 64 ]. The moderately elevated protein content from the bioprocess germination at 72 hours represents the cause of the samples' lower energy value increment. 3.3. Inorganic elements and phytochemical contents of germinated malt barley, Abyssinian purple-colored barley, and wheat Malt barley, Abyssinian purple-colored barley, and wheat flour samples carefully analyzed in practical terms of macro (Ca) and micro-element (Fe and Zn) amounts naturally following a 72-hour germination period and the direct results are given in Table (3). Through a potential means of bioprocess germination after 72 hours, the Fe contents of germinated malt barley, Abyssinian purple-colored barley, and wheat increased by 8.3, 24.5 and 10.6%; the Ca contents of malt barley, Abyssinian purple-colored barley, and wheat increased into 49.5, 53.2 and 7.3%; and the Zn contents of malt barley, Abyssinian purple-colored barley, and Abyssinian purple-colored wheat increased over 13.3, 4.4 and 5.6%, respectively. In Abyssinian purple-colored barley, however, the highest value was reported by Ca, followed by Fe and Zn. Other researchers discovered more elevated levels of Fe, Ca, and Zn in white quinoa sprouts at 48 hours [ 65 ] and 72 hours [ 66 ] when compared to non-sprouted quinoa. In this investigation, germinated cereal samples had considerably greater Fe, Ca and Zn levels (P < 0.05) of non-germinated cereals. The varied patterns in mineral values conduct us to believe that the mineral element content is determined by the initial quinoa variety and germination conditions [ 65 , 66 ]. Alterations in these micronutrients might be effected by the hydrolysis of complex organic molecules, which could release minerals during germination [ 67 ], or they could act as enzyme cofactors, causing them to change depending on the stage of the process. Table 3 Inorganic elements and phytochemical contents of germinated malt barley, Abyssinian purple-colored barley and wheat at 72 hrs Cereal variety Processing Fe, mg/ 100g Ca, mg/100g Zn, mg/ 100g CTC, mg /GAE/ 100gm TPC, mg / GAE/ 100gm TAC, mg / GAE/100gm Malt barley Raw 219.4± 0.41 b 1780.0±0.01 f 32.5± 0.03 f 5.24 ± 0.0 a 13.4 ± 0.49f 1.40 ± 0.07 d Germinated 239.2± 0.79 a 3528.6±0.54 b 37.5± 0.11 e 3.6 ± 0.0 d 35.6± 0.01e 1.40± 0.06 d Aby.Purple barley Raw 171.4± 0.40 d 1953.0±0.43 d 38.9± 0.32 c 4.50± 0.26 b 63.5 ± 0.06 c 303.0± 0.02 a Germinated 227.3± 0.40 c 4169.2±0.65 a 40.7± 0.14 d 0.4± 0.00 e 189.6± 0.04 a 207.2 ± 0.19 c Aby.Purple wheat Raw 223.3± 3.99 cd 2694.6±0.22 e 42.1± 0.07 b 2.27± 0.12 c 61.4 ± 0.04 d 266.0 ± 0.01 b Germinated 249.8± 0.00 cd 2907.8 ±0.65 c 44.6± 0.03 a 0.20± 0.0 f 133.7± 0.03 b 128.6± 0.03 f Values are means ± SD of triplicate determinations. Mean values with different letters in a column are significantly different by Fischer LSD test (P ≤ 0.05). Aby., Abyssinian condensed tannin content (CTC), total anthocyanin compounds (TAC), TPC (total phenolic contents), GAE, Gallic acid equivalent. The mineral composition of malt barley, Abyssinian purple-colored barley, and Abyssinian purple-colored wheat flour is meaningfully improved by germination, graciously according to the mineral results. Our direct results are consistent with the published findings [ 68 ], which naturally suggest that a marked decrease in anti-nutritional elements may have undoubtedly contributed to the significant increase (P < 0.05) in mineral value of the Abyssinian purple-colored barley, germinated malt barley, and Abyssinian purple wheat samples. For the pigmented cereal flours to germinate and adequately provide these nutrients for regular human body processes, their enhanced mineral concentration is essential. Table 3 shows the CTC, TPC, and TAC of phytochemicals found in raw and germinated sample flour. Malt barley has the greatest CTC, followed by Abyssinian purple-colored barley and wheat. Colored native maize produced more elevated concentrations of CTC [ 69 ]. The decreased in condensed tannin concentration during germination has been attributed to the release of tannin from the germinating mass and decreased activity of polyphenol oxidase and other metabolic enzymes [ 70 ]. Tannins correspondingly limit nutrient absorption; therefore reducing their amount is beneficial in plant-based diets. Following bioprocess germination, the proportion of TPC increased in malt barley, Abyssinian purple-colored barley, and Abyssinian purple-colored wheat by 96.3, 66.7 and 54.1%, respectively. The percentage of CTC in malt barley, Abyssinian purple-colored barley, and Abyssinian purple-colored wheat decreased after 72 hours of germination to 45.5, 91.1, and 76.7%, respectively. TPC increases in germinated samples were most notable for malt barley (96.3%), and lowest for Abyssinian purple-colored wheat (28%). TPC increased thrice from raw Abyssinian purple-colored barley after 72 hours of germination when compared to the germinated sample (63.5 to 189.6 mg GAE/100 g). The observed increase in the total phenolic content of samples could be attributed to the activation of enzymes that stimulated the synthesis of phenolic compounds. As a result, germinated colored cereal grains have traditionally been used to produce local alcoholic beverages to increase the methanol extractable phenolic compounds, as well as the synthesis of hydrolytic enzymes, which results in cell-wall structure modification and the synthesis of unknown bioactive compounds [ 71 ]. In general, the release of bound phenolic due to enzymatic action and glycosylation processes is thought to improve bioactive chemicals during germination [ 72 , 73 ]. Abyssinian Purple-colored barley had the greatest TAC in this study (about 303 mg GAE/100 g), followed by Abyssinian purple-colored wheat (approximately 266 mg GAE/100 g). Following bioprocess germination, Abyssinian purple-colored barley and purple-colored wheat naturally had a 46.2 and 106.8% decrease in TAC, respectively. The gradual reduction in anthocyanins near the desired end of germination is positively related to the possible transfer of bioactive chemicals to the soaking water during washing and soaking. The germination bioprocess results in considerable (P < 0.05) variations in the anthocyanin level of malt barley, Abyssinian purple-colored barley, and wheat. The total anthocyanin content of colored barley cultivars ranged between 3.2 and 678.5 mg/kg in whole grain flour and 4.5 and 1654.6 mg/kg in bran, and our findings were consistent with those published by Saini et al [ 74 ]. Colored grains have been linked to improved health due to their high anthocyanin content [ 73 , 75 ]. Compounds isolated from purple-colored barley bran have the highest antioxidant activity in terms of DPPH and superoxide radical scavenging capacity. Abyssinian purple-colored barley appears to have a lot of potential in terms of giving human health advantages and developing bioactive-rich functional nutraceutical meals, and colored cereal grains also have better physical and functional properties [ 76 ]. Due to their presence in a variety of colors, including blue, red, purple, and black, as well as their capacity to operate as phytochemicals and bio-functional components, Abyssinian purple-colored barley and wheat anthocyanins holds great potential in the food industry as safe and effective natural food colorants [ 74 , 77 , and 78 ]. 4. CONCLUSION Applying different durations of bioprocess germination treatments to underutilized cereal grains could precious be a suitable approach to efficiently generate low-glycemic index foods and functional products. While gently lowering the anthocyanin and tannin concentrations in malted barley, Abyssinian purple-colored barley, and purple-colored wheat, germination increases protein, valuable minerals, and phenols. The micronutrient profile of purple-colored wheat and Abyssinian purple barley is higher than that of malt barley. Valuable minerals are possibly released during germination as a direct result of complicated chemical substances breaking down, which could adequately explain fundamental changes in these micronutrient levels. Gently lowering the tannin concentration in plant-based diets is advantageous because tannins have the ability to naturally restrict nutrient absorption. Possible variations in seed dormancy characteristics, regional conditions, and varietals that impede uniform germination and thus lower malt quality could be precisely the direct cause of inconsistent germination outcomes. A long-standing custom in Tigrayan home brewing alcoholic beverage production correctly is the possible use of purple-colored barley and wheat grains as malt sources in local beer brewing, as opposed to white cereals. A relatively recent trend that genuinely seems to be taking advantage of an excellent chance to progressively expand the beer market obtains the extensive use of colored cereals in contemporary beer brewing. The germination process considerably enhanced the mineral composition of malt barley, purple barley and purple wheat flour, according to the mineral element data. Other food products that can undoubtedly benefit from the germination bioprocess in common are bread goods, cereal bars, fortified breakfast cereals, and alcoholic and non-alcoholic beverages. Willingly given that commercial products are routinely made from colored grains, a number of changes may naturally increase the sensitivity of anthocyanin to declining antioxidant levels. Because purple-colored grain anthocyanins possess sound antioxidant capabilities, we should focus more on the processing methods that can be used to maintain their quality and availability. Malted flour remain indeed so a viable choice for enhancing nutritional content. Malted purple barley and wheat flour maintain a superior nutritional and functional profile, so they can be combined to transmit value to a variety of food products, including beverages. Declarations Ethics approved and consent to participate. The research and examiner committee of Mekelle University evaluated and approved the study’s methodology and laboratory methods. The study protocols were in accordance with the ethical guidelines of Mekelle University. Conflicts of interest The authors declare that they have no conflict of interest. Author Contribution Author contributions: we state and affirm that this Research Article is our own work. When gathering, analyzing, and compiling the data for this study, we adhered to all ethical and technical academic standards. Every source of information utilized to write this article has been duly acknowledged. HK developed the concept, undertook the raw material collection and most of the analysis, and wrote the paper. BH and MB provide data collection and laboratory analysis. BM and HT provided advisory services and commented on previous versions of the manuscript. Finally, all authors read and approved the final manuscript. Acknowledgement The authors acknowledge Mekelle University for funding this research project through grant number: CRPO/CDANR/Small/Young/Recu/003/2021. Data Availability The data that supports the findings of this study are available upon request from the corresponding author. References Saini, P., Kumar, N., Kumar, S., Mwaurah, P. W., Panghal, A., Attkan, A. K., and Singh, V. (2021). Bioactive compounds, nutritional benefits and food applications of colored wheat: A comprehensive review. Critical reviews in food science and nutrition, vol. 61, no. 19, pp. 3197–3210. Adom, K.K. and Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural Food Chemistry, vol. 50, no.21, pp.6182–6187. Arunima, S.H., Kumar, G.S., Krishnan, R., and Mohammed, T. (2021). Colored grains: chemistry, health benefits and processing. Journal Pharmaceutical Innovation, vol. 10, no. 5, pp. 317–332. Lachman, J., Martinek, P., Kotíková, Z., Orsák, M., and Šulc, M. (2017). Genetics and chemistry of pigments in wheat grain—a review. Journal of Cereal Science, vol. 74, pp. 145–154. Zeven, A.C. (1991). Wheats with purple and blue grains: a review. Euphytic,a vol.56, no.3, pp. 243–258 Garg, M., Chawla, M., Chunduri, V., Kumar, R., Sharma, S., Sharma, N.K., Kaur, N., Kumar, A., Mundey, J.K., Saini, M.K., and Singh, S.P. (2016). Transfer of grain colors to elite wheat cultivars and their characterization. Journal of Cereal Science, vol. 71, pp. 138–144. Kassegn H. H. (2018). Determination of proximate composition and bioactive compounds of the Abyssinian purple wheat. Cogent Food and Agriculture.vol.4, pp. 1–9: Slavin, J. (2003). Why whole grains are protective: biological mechanisms. Proceedings of the Nutrition society , vol. 62, no.1, pp. 129–134. Gani, A., Wani, S.M., Masoodi, F.A., and Hameed, G. (2012). Whole-grain cereal bioactive compounds and their health benefits: a review. Journal of Food Processing and Technology, vol. 3, no.3, pp.146–156. Zilic S, Dodig D, Vancetovic J, Grcic N, Peric V, Titan P, et al. (2019). Composition of anthocyanins in colored grains and the relationship of their non-acylated and acylated derivatives. Polish Journal Food and Nutritional Sciences. vol. 69, pp. 137–146 Kim, M.K., Kim, H.A., Koh, K., Kim, H.S., Lee, Y.S., and Kim, Y.H. (2008). Identification and quantification of anthocyanin pigments in colored rice. Nutritional Research Practices. vol. 2, no.1, pp. 46–49. Hosseinian, F. S., Li, W., and Beta, T. (2008). Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chemistry, vol. 109, no. 4, pp. 916–924. Long, Z., Jia, Y., Tan, C., Zhang, X. Q., Angessa, T., Broughton, S., and Li, C. (2019). Genetic mapping and evolutionary analyses of the black grain trait in barley. Frontiers in plant science , vol. 9, pp. 1921. Ullrich, S. E. (2014). The Barley Crop: Origin and Taxonomy. Barley: Chemistry and technology , vol.1. Hua, W., Zhang, X., Zhu, J., Shang, Y., Wang, J., Jia, Q., and Yang, J. (2015). A study of genetic diversity of colored barley ( Hordeum vulgare L.) using SSR markers. Genetic Resources and Crop Evolution, vol. 62, pp. 395–406. Gould, Philpott, M., K. S., Lim, C., and Ferguson, L. R. (2004). In situ and in vitro antioxidant activity of sweetpotato anthocyanins. Journal of agricultural and food chemistry, vol.52, no.6, pp. 1511–1513. Winkel-Shirley, B. (2001). It takes a garden. How work on diverse plant species has contributed to an understanding of flavonoid metabolism. Plant physiology , vol.127, no. 4, pp. 1399–1404. Kim, M. J., Hyun, J. N., Kim, J. A., Park, J. C., Kim, M. Y., Kim, J. G., and Chung, I. M. (2007). Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. Journal of Agricultural and Food Chemistry, vol. 55, no. 12, pp. 4802–4809. Bassolino, L., Petroni, K., Polito, A., Marinelli, A., Azzini, E., Ferrari, M., and Cattivelli, L. (2022). Does plant breeding for antioxidant-rich foods have an impact on human health?. Antioxidants, vol. 11, no. 4, pp. 794. Radonjić, S., Maraš, V., Raičević, J., and Košmerl, T. (2020). Wine or beer? Comparison, changes and improvement of polyphenolic compounds during technological phases. Molecules, vol. 25, no. 21, pp. 4960. Francavilla, A., and Joye, I. J. (2020). Anthocyanins in whole grain cereals and their potential effect on health. Nutrients, vol. 12, no.10, pp. 2922. Gaikwad, K. B., Rani, S., Kumar, M., Gupta, V., Babu, P. H., Bainsla, N. K., and Yadav, R. (2020). Enhancing the nutritional quality of major food crops through conventional and genomics-assisted breeding. Frontiers in Nutrition, vol. 7, pp. 533453. Kaya, Y., and Akcura, M. (2014). Effects of genotype and environment on grain yield and quality traits in bread wheat ( T. aestivum L.). Food Science and Technology, vol. 34 , pp. 386–393. Singh, C., Kamble, U. R., Gupta, V., Singh, G., Sheoran, S., Gupta, A., and Singh, G. P. (2021). Pre-harvest sprouting in wheat: current status and future prospects. Journal of Cereal Research, vol. 13. Romano, G., Tufariello, M., Calabriso, N., Del Coco, L., Fanizzi, F. P., Blanco, A., and Laddomada, B. (2023). Pigmented cereals and legume grains as healthier alternatives for brewing beers. Food Bioscience, vol. 52 , pp. 102463. Ficco, DB, De Simone V, Colecchia SA, Pecorella I, Platani C, Nigro F, et al. (2014). Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread ( Triticum aestivum L) and durum ( Triticum turgidum L ssp turgidum convar durum) wheats. Journal of Agricultural Food Chemistry, vol. 62, pp. 8686–95. Sharma, S., Chunduri, V., Kumar, A., Kumar, R., Khare, P., Kondepudi, K. K., and Garg, M. (2018). Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization. PloS one, vol. 13, no. 4, pp. e0194367. Kaur, N. Singh, B. Kaur, A. Yadav, M.P. Singh, N. Ahlawat, A.K. and Singh, A.M. (2020). Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheat grass from different wheat ( Triticum aestivum L.) varieties. Food Chemistry , vol. 341, pp. 128201. Abdel-Aal ESM, Hucl P, and Rabalski I. (2018). Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. Food Chemistry, vol. 254, pp. 13–9. Gamel TH, Wright AJ, Pickard M, and Abdel Aal ESM. (2020). Characterization of anthocyanin containing purple wheat prototype products as functional foods with potential health benefits. Cereal Chemistry , vol. 97, pp. 34–8. Ma D, Zhang J, Hou J, Li Y, Huang X, Wang C, et al. (2018). Evaluation of yield, processing quality, and nutritional quality in different colored wheat grains under nitrogen and phosphorus fertilizer application. Crop Science, vol. 58, pp. 402–15. Tian SQ, Chen ZC, and Wei YC. (2018). Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough. Journal of Cereal Science, vol. 83, pp. 63–7. Guo Z, Zhang Z, Xu P, Guo Y. (2013). Analysis of nutrient composition of purple wheat. Cereal Research Communities, vol. 41, pp. 293–303. Li W, Beta T, Sun S, Corke H. (2006). Protein characteristics of Chinese black-grained wheat. Food Chemistry, vol. 98, pp. 463–72. He Y. Z, Ning J. F. (2003). Analysis of nutrition composition in the special purple grain wheat “Qinhei 1“ containing rich Fe and Zn. Journal of Northwest A and F University , vol. 31:, pp. 7–90. Xia, Q., Yang, Z., Shui, Y., Liu, X., Chen, J., Khan, S., and Gao, Z. (2020). Methods of selenium application differentially modulate plant growth, selenium accumulation and speciation, protein, anthocyanins and concentrations of mineral elements in purple-grained wheat. Frontiers in Plant Science, vol. 11, pp. 1114. Dhua S, Kumar K, Yogesh Y, Singh L, and Sharanagat V.S. (2021). Composition, characteristics and health promising prospects of black wheat: a review. Trends Food Science & Technology, vol. 112, pp. 780–94. Kaur, S., Kumari, A., Sharma, N., Pandey, A. K., and Garg, M. (2022). Physiological and molecular response of colored wheat seedlings against phosphate deficiency is linked to accumulation of distinct anthocyanins. Plant Physiology and Biochemistry, vol. 170, pp. 338–349. Liu Q, Qiu Y, and Beta T. (2010). Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds. Journal of Agricultural Food Chemistry, vol. 58, pp. 9235–41. Wang, X., Zhang, X., Hou, H., Ma, X., Sun, S., Wang, H., and Kong, L. (2020). Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats ( Triticum aestivum L.). Food Research International, vol. 138, pp. 109711. Li Y, Ma D, Sun D, Wang C, Zhang J, Xie Y, et al. (2015). Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. Crop Journal, vol. 3, pp. 328–34. Khlestkina E. K., Usenko N. I., Gordeeva E. I., Stabrovskaya O. I., Sharfunova I. B., OtmakhovaY. S. (2017). Evaluation of wheat products with high flavonoid content: justification of importance of marker-assisted development and production of flavonoid-rich wheat cultivars. Journal of Genetics and Breeding, vol. 21, pp. 545–53. Lin B. W., Gong C. C., Song H. F., Cui Y. Y. (2017). Effects of anthocyanins on the prevention and treatment of cancer. Brazilian Journal of Pharmacology, vol.174, pp. 1226–43. Cerletti C., De Curtis A., Bracone F., Digesù C., Morganti A. G., Iacoviello L., et al. (2016). Dietary anthocyanins and health: data from Flora and Athena EU projects. Brazilian Journal of Clinical Pharmacology, vol. 83, pp. 103–6. Li W, Pickard M. D., and Beta T. (2007). Effect of thermal processing on antioxidant properties of purple wheat bran. Food Chemistry , vol. 104, pp. 1080–6. Bartl P., Albreht A., Skrt M., Tremlová B., Oštádalová M., Šmejkal K., et al. (2015). Anthocyanins in purple and blue wheat grains and in resulting bread: Quantity, composition, and thermal stability. International Journal of Food Science & Nutrition, vol. 66, pp. 514–9. Klopotek, Y., Otto, K., and Böhm, V. (2005). Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. Journal of agricultural and food chemistry, vol. 53 , no. 14, pp. 5640–5646. Pasqualone A., Bianco A. M., Paradiso V. M., Summo C., Gambacorta G., Caponio F., et al., 2015. Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry, vol. 180, pp. 64–70. Coleman, R. L., Oza, A. M., Lorusso, D., Aghajanian, C., Oaknin, A., Dean, A., and Vulfovich, M. (2017). Rucaparib maintenance treatment for recurrent ovarian carcinoma after response to platinum therapy (ARIEL3): A randomised, double-blind, placebo-controlled, phase 3 trial. The Lancet, vol. 390, no. 10106, pp. 1949–1961. Calinoiu L. F. and Vodnar D. C. (2020). Thermal processing for the release of phenolic compounds from wheat and oat bran. Biomolecules, vol. 10, pp. 21. Yu L. and Beta T. (2015). Identification and antioxidant properties of phenolic compounds during production of bread from purple wheat grains. Molecules, vol. 20, pp. 15525–49. Gelinas P. and McKinnon C. M. (2006). Effect of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology, vol. 41, pp. 329–32. Dubat, A. (2010). A new AACC International approved method to measure rheological properties of a dough sample. Cereal Foods World (CFW) , vol. 55 , no. 3, pp. 150. Association of Official Analytical Chemistry, AOAC (2002). AOAC Official Method 999.11, Determination of lead, cadmium, copper, iron, and zinc in food, atomic absorption spectrophotometry after dry ashing, 18th ed. USA: AOAC. Singleton, V. L., Orthofer, R., and Lamuela-Raventós, R.M. (1999). Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. In Methods in Enzymology ; Elsevier: Amsterdam, vol. 299, pp. 152–178. Feregrino-Pérez, A.A., Berumen, L.C.; García-Alcocer, G. Guevara-Gonzalez, R.G., RamosGomez, M., Reynoso-Camacho, R., Acosta-Gallegos, J.A., and Loarca-Piña, G. (2008). Composition and chemopreventive effect of polysaccharides from common beans ( Phaseolus vulgaris L.) on azoxymethane-induced colon cancer. Journal of Agricultural Food Chemistry, vol. 56 , pp. 8737–8744. Abdel-Aal, E.-S.M. and Hucl, P. (1999). A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chemistry Journal, vol. 76 , pp. 350–354. Kaur H. and Gill B. S. (2021). Changes in physicochemical, nutritional characteristics and ATR– FTIR molecular interactions of cereal grains during germination. Journal of Food Science and Technology, vol. 58, no. 6, pp.:2313–2324. Islam M.Z., An H.G., Kang S.J., and Lee Y.T. (2021): Physicochemical and bioactive properties of a high β-glucan barley variety 'Betaone' affected by germination processing. International Journal of Biological Macromolecules, vol. 177, pp. 129–134. Kayisoglu, C., Altikardes, E., Guzel, N., & Uzel, S. (2024). Germination: A powerful way to improve the nutritional, functional, and molecular properties of white-and red-colored sorghum grains. Foods, vol. 13, no. 5, pp. 662. Anaemene, D., and Fadupin, G. (2022). Anti-nutrient reduction and nutrient retention capacity of fermentation, germination and combined germination-fermentation in legume processing. Applied Food Research, Vol.2, no.1, pp. 100059. Singh, A., Sharma, S., and Singh, B. (2017). Effect of germination time and temperature on the functionality and protein solubility of sorghum flour. Journal of Cereal Science, vol. 76, pp. 131–139. Xu, M., Jin, Z., Simsek, S., Hall, C., Rao, J., and Chen, B. (2019). Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food Chemistry , vol. 295, pp. 579–587. Oskayba¸S-E., B., Özbey, A., and Kahraman, K. (2021). Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making. Food Meas., 15 , 4245–4255. Demir, B. and Bilgiçli, N. (2020). Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa ( Chenopodium quinoa Willd.) flours. Journal of Food Science and Technology, vol. 57, pp. 3884–3892. Darwish, A. M., Al-Jumayi, H.A., and Elhendy, H.A. (2021). Effect of germination on the nutritional profile of quinoa ( Cheopodium quinoa Willd.) seeds and its anti-anemic potential in Sprague–Dawley male albino rats. Cereal Chemistry, vol. 98, pp. 315–327. Kajla, P., Sharma, A., and Sood, D. R. (2017). Effect of germination on proximate principles, minerals and anti-nutrients of flaxseeds. Asian Journal of Dairy Food Research, vol. 36, pp. 52–57. Chinma C. E, Azeez S. O, Bassey S. O, Eze U. R, Makinde A. F, Sakariyah A. A, Okubanjo S. S., Nahemiah D, and Oluwafemi A. A. (2022). Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours, LWT. Food Science and Technology, vol. 154, pp. 112734. Feregrino-Pérez, A. A., Mercado-Luna, A., Murillo-Cárdenas, C. A., González-Santos, R., Chávez-Servín, J. L., Vargas-Madriz, A. F., and Luna-Sánchez, E. (2024). Polyphenolic compounds and antioxidant capacity in native maize of the sierra gorda of querétaro. Agronomy , vol. 14, no 1, 142. Shimelis E. A and Rakshit S.K. (2007). Effect of processing on anti-nutrients and in vitro protein digestibility of kidney bean ( Phaseolus vulgaris L.) varieties grown in East Africa. Food Chemistry , vol. 103, pp. 161–172. Liukkonen, K. H., Katina, K., Wilhelmsson, A., Myllymaki, O., Lampi, A. M., Kariluoto, S., and Poutanen, K. (2003). Process-induced changes on bioactive compounds in whole grain rye. Proceedings of the Nutrition Society , vol. 62, no. 1, pp. 117–122. Frontiers in Nutrition , vol. 9, no. 878221. Saleh, A. S., Wang, P., Wang, N., Yang, S., and Xiao, Z. (2019). Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Critical reviews in food science and nutrition, vol 59, no. 2, pp. 207–227. Saini, P., Kumar, N., Kumar, S., Mwaurah, P.W., Attkan, A.K., Singh, V.K., Garg, M.K. (2021). Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review. Critical Revised Food Science and Nutrition, vol. 61, pp. 3197–3210. Kajla, P., Chaudhary, V., Dewan, A., and Goyal, N. (2023). Colored cereals: Botanical aspects. In Functionality and Application of Colored Cereals (pp. 1–25). Academic Press. Suri, S., and Singh, A. (2023). Colored cereals: Beyond nutritional values. In Functionality and Application of Colored Cereals (pp. 47–72). Academic Press. Abdel-Aal, E.-S.M., Young, J.C., and Rabalski, I. (2006). Anthocyanin composition in black, blue, ink, purple and red cereal grains. Journal of Agricultural Food Chemistry, vol.54, pp. 4696–4704. Lee, C., Han, D., Kim, B., Baek, N., and Baik, B. (2013). Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from Hulless pigmented barley cultivars. International Journal of Food Science Technology, vol. 48, no. 5, pp. 984–991. Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 12 Aug, 2024 Reviews received at journal 11 Aug, 2024 Reviews received at journal 10 Aug, 2024 Reviewers agreed at journal 05 Aug, 2024 Reviews received at journal 03 Aug, 2024 Reviewers agreed at journal 02 Aug, 2024 Reviewers agreed at journal 01 Aug, 2024 Reviewers agreed at journal 31 Jul, 2024 Reviewers invited by journal 31 Jul, 2024 Editor assigned by journal 29 Jul, 2024 Submission checks completed at journal 27 Jul, 2024 First submitted to journal 18 Jul, 2024 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-4761793","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":338923685,"identity":"983b86d9-cfbe-40a8-8bae-c174d98cb550","order_by":0,"name":"Hagos Hailu Kassegn","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA8ElEQVRIiWNgGAWjYBACAwh1gIGNnYHxAZRNrBZmBmYDuBZ82uBaGJgZ2CSI0mLOfvziwx8Md+T5mHnMqm62Mcjx3UhgfPwBjxbLnpxiYx6GZ4ZtQC23c9sYjCVvJDAb4HXYgZw0aQaGw4wwLYkbbiSwSeDVcv5NmuQPhsP2IC3FQC31QC3sP/BquZF+TIKH4XAiSAszUEuCAdAW/CF24w2zMY/B4eQ2ZrZi6ZxzEoYzzzxsljiD12HpDx/+qDhsO7+9eePnnDIbeb7jyQc/VODRwsDAYwCPHSAARQ1jA14NDAzsDwgoGAWjYBSMghEPAO5STiShxAzNAAAAAElFTkSuQmCC","orcid":"","institution":"Mekelle University","correspondingAuthor":true,"prefix":"","firstName":"Hagos","middleName":"Hailu","lastName":"Kassegn","suffix":""},{"id":338923686,"identity":"fa9eb0c6-506f-4218-a17b-3646975904d9","order_by":1,"name":"Brtukan Gidey Hshe","email":"","orcid":"","institution":"Mekelle University","correspondingAuthor":false,"prefix":"","firstName":"Brtukan","middleName":"Gidey","lastName":"Hshe","suffix":""},{"id":338923687,"identity":"0ad264dc-5c22-450d-9ca9-dc5db2e4ff24","order_by":2,"name":"Birhanu Kahsay Meresa","email":"","orcid":"","institution":"Mekelle University","correspondingAuthor":false,"prefix":"","firstName":"Birhanu","middleName":"Kahsay","lastName":"Meresa","suffix":""},{"id":338923688,"identity":"9af51e40-e6ac-4e3e-a101-e6e2e86f8d5a","order_by":3,"name":"Mihret Hadgu Berhe","email":"","orcid":"","institution":"Mekelle University","correspondingAuthor":false,"prefix":"","firstName":"Mihret","middleName":"Hadgu","lastName":"Berhe","suffix":""},{"id":338923689,"identity":"e8e5e729-cb5f-43d4-b39a-c9797bfd5a0b","order_by":4,"name":"Haftay Abraha Tadesse","email":"","orcid":"","institution":"Mekelle University","correspondingAuthor":false,"prefix":"","firstName":"Haftay","middleName":"Abraha","lastName":"Tadesse","suffix":""}],"badges":[],"createdAt":"2024-07-18 10:18:14","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-4761793/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-4761793/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":63022091,"identity":"d00b0e38-e0fe-4268-9987-e12167397a40","added_by":"auto","created_at":"2024-08-22 07:48:26","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":313816,"visible":true,"origin":"","legend":"\u003cp\u003eRaw samples of cereal grain\u003c/p\u003e","description":"","filename":"floatimage134.png","url":"https://assets-eu.researchsquare.com/files/rs-4761793/v1/03d8d419c85cb79bc2af6d62.png"},{"id":63022092,"identity":"48ecd1d6-f2a7-494b-92db-43e73215deda","added_by":"auto","created_at":"2024-08-22 07:48:27","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":85746,"visible":true,"origin":"","legend":"\u003cp\u003eGerminating of cereal cultivar visible at duration of 48 hrs\u003c/p\u003e","description":"","filename":"floatimage2.png","url":"https://assets-eu.researchsquare.com/files/rs-4761793/v1/566ad2dce54a280180646002.png"},{"id":63023078,"identity":"fc642859-e88c-4824-ada7-77a36b496745","added_by":"auto","created_at":"2024-08-22 07:56:28","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":1442919,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-4761793/v1/5b539fef-d0a2-4d40-8335-29a47f15d869.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Germination Process Impact on Proximate, Inorganic, and Phytochemical Contents of Malt Barley, Abyssinian Purple-Colored Barley and Wheat","fulltext":[{"header":"1. INTRODUCTION","content":"\u003cp\u003eCereal grains include a high concentration of phytochemicals, or bioactive compounds, which give the grain color and provide health advantages. Nowadays, color is regarded as one of the most important qualitative aspects influencing consumer approval. Colorful food grains produce an enticing taste and appearance. Natural substances found in colorful grains include anthocyanins, chlorophylls, carotenoids, phyto-melanins, curcuminoids, betalains, bixin, and carmine [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eBioactive phytochemicals contained in colored cereal grains have strong antioxidant, antiradical, anti-carcinogenic, anti-mutagenic, estrogenic, enzyme inhibition, and detoxifying enzyme induction activities [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Anthocyanins are responsible for pigmentation in grains such as wheat and barley, resulting in red, blue, black, purple, and pigment combinations [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Wheat's natural color is intended to be amber. Nonetheless, there are several pigments of wheat (green, blue, purple, and black) that are extremely unusual but more nutritious than typical wheat (amber) [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAbyssinian purple color wheat is thought to be of Ethiopian and Chinese origin, and it existed in the nineteenth century [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. Wheat color is mostly due to the presence of numerous bioactive substances in the outer layer, such as anthocyanins, which can range from light purple to deep purple depending on the concentration [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e]. Colored-grain wheat is a new genetic resource for cereal crops, with grains rich in purple color and other nutrients. Abyssinian purple color wheat contains a high concentration of phenols and has a low gluten level, which will aid in the manufacture of various functional food products [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e]. It can also treat systemic inflammation. Furthermore, one of the active compounds in purple can block the oxidation of blood pressure and platelet aggregation, maintain normal osmotic pressure in blood vessels, and reduce capillary vulnerability [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eCereal grains include a variety of phytochemicals, including polyphenols (flavonoids, phenols, anthocyanins, ferulic acid), tocols, phytosterols, inositols, dietary fibres (mostly β-glucan), lignans, alkylresorcinols, phytic acid, γ-oryzanols, avenanthramides, cinamic acid, and betaine. Some phytochemicals are highly unique to particular cereal grains. Rice includes γ-orizanol, oats have avenanthramide and saponin, barley and oats contain beta-glucan, and rye has alkylresorcinol, albeit these are also found in other grains such as wheat in a relatively minor proportion [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e, \u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e9\u003c/span\u003e]. Anthocyanins are responsible for pigmentation in colored grains such as rice, wheat, corn and barley, which results in red, blue, black, purple, and color combinations [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e, \u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e, and \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eHosseinian and Beta [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e] found that the heat-stressed purple color variety had higher anthocyanin content (522.7 mg/kg) than normal purple color wheat (491.3 mg/kg). White wheat cultivars are widely used around the world, whereas anthocyanin-rich colored wheat is cultivated and consumed in very small quantities.\u003c/p\u003e \u003cp\u003eAs a cold-season crop, barley is grown at temperate latitudes and at high altitudes in the tropics during the spring and summer. It is regarded the most ecologically diverse crop due to its tolerance for droughts, alkaline and salty soil conditions, among other small grain millets, although it is still insufficiently efficient against wet and low pH soils [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]. One example of an environmental stress response is the color of the barley kernel. Anthocyanins, melanins, carotenoids, phenolic acids, and other phytochemicals produced as secondary metabolites are responsible for the black, blue, red, purple, and yellow variations of barley. This demonstrates the high genetic diversity and complex evolutionary phylogenetic relationships [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAnthocyanin accumulation occurs in response to numerous environmental challenges such as temperature, UV radiation, heavy metals, drought, and disease and herbivore resistance. In Tibet, colored barley accounts for more than 68% of wild barley, which is well-known for its resilience to adverse environmental conditions [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e]. The total anthocyanin concentration of blue and purple barley ranged from 35 to 84 mg/kg dry kernel weight, and 573 to 679 mg/kg dry kernel weight. A more complex anthocyanin profile was observed in purple barley using Liquid Chromatography-Mass Spectroscopy [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. The concentration of flavonoids compounds in different layers of barley (\u003cem\u003eHordeum vulgare L\u003c/em\u003e.) grain produces diverse colors such as yellow, blue, or purple.\u003c/p\u003e \u003cdiv id=\"Sec2\" class=\"Section2\"\u003e \u003ch2\u003e1.1. Use of pigmented cereal grains for local beer brewing\u003c/h2\u003e \u003cp\u003eA traditional method of Tigrayan homebrewed alcoholic beverage manufacture, purple colored barley and wheat cereals are used in local malt beer brewing instead of ordinary color. The use of colored grains in contemporary beer brewing is relatively new, and it seems to present a chance to broaden the beer's consumer base and enhance the nutritional and medicinal profile of the product [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e, \u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eTotal anthocyanin compounds (TACs), which range from 68 to 4700 mg/g in colored rice, 10\u0026ndash;305 mg/g in purple wheat and 17\u0026ndash;211 mg/g in blue wheat, 35\u0026ndash;84 mg/g in blue barley and 573\u0026ndash;679 mg/g in purple barley, and 27\u0026ndash;1439 mg/g in colored maize, are present in significantly larger amounts in pigmented cereal grains [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eIn an in vitro investigation using colored barley germplasm, TAC was even found to have greater antioxidant activity than vitamins C and E [\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e]. It was common to attribute pigmented grains' greater protein or mineral content to a negative connection with grain production [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e, \u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. The need from customers for a diet supplemented with naturally colored molecules that have diverse health-promoting activities that contradict obesity, type-2 diabetes, cardiovascular disease, and cancer has led to the use of pigmented grains in modern brewing [\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e24\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe most prevalent anthocyanin in all pigmented cereal grains, according to data from the literature, was found to be cyanidin-3-glucoside, with rice having the highest content, particularly in purple grains (4172 mg/g) and black grains (2013 mg/g), followed by purple maize (298.9 mg/g) and purple barley (96.9 mg/g). Particulate wheat has substantially lower levels of all anthocyanins than other cereals [\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe macronutrients carbohydrates, lipids, and proteins, as well as the micronutrients anthocyanins, vitamins, minerals, and carotenoids, are abundant in colored wheat grains [\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e]. Among the macronutrients found in carbohydrates, starch is the primary component found in the seed's endosperm. It has been demonstrated that the carbohydrate content of black, blue, and purple wheat varieties is either lower than that of white wheat [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e] or comparable.\u003c/p\u003e \u003cp\u003eAccording to Abdel-Aal et al. [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e], purple wheat has a lower starch content (54.4%); in a similar vein, purple wheat has a lower starch content than white wheat on average [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e, \u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]. Sharma et al. [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e], in contrast, conducted a comparison and discovered that all three colored wheat\u0026rsquo;s (64\u0026ndash;66%) had greater carbohydrate content than white wheat (68%). The protein composition of colored wheat is either higher or similar to that of white wheat, with the white variety having 8\u0026ndash;14% of protein [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e, \u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eA few observations regarding protein content include reports of 11.74\u0026ndash;18.17% higher protein content in blue and black wheat [\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e], 10.87, 12.08, and 12.25% higher in purple, blue, and black [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e], 15% higher in purple [\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e], and 17% higher in black [\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e]. In contrast, [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e] reported lower protein and gluten content in the Abyssinian purple wheat (8.53% and 5.7%), which could be used as a raw material to make local malt in Ethiopia.\u003c/p\u003e \u003cp\u003eMinerals that are essential to good health include zinc (Zn), iron (Fe), and calcium (Ca). Fe, for instance, is a necessary component of haemoglobin, Ca is necessary for healthy bones, and Zn supports mental wellness generally. In purple wheat, for example, [\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e] observed a 100% rise in Zn, Fe, Mg, and K. In different colored wheat, [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e] reported 108.54\u0026ndash;142.68, 8.57\u0026ndash;42.86, and 5.31\u0026ndash;40.63% increases in Zn, Fe, and Mg, respectively. The relative increase varies depending on the mineral and color of the wheat.\u003c/p\u003e \u003cp\u003eIn comparison to white wheat, colored wheat showed a richer nutritional profile. Higher levels of Fe and Zn are accumulated in grains [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e, \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e, \u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e, and \u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e]. Selenium (Se) [\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e, \u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e], potassium (K) [\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e], and magnesium (Mg) [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e, \u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e] are additional necessary minerals. Furthermore, colored wheatgrass (seedlings) have also been found to have increased concentrations of a few specific minerals, such as Fe, Zn, Cu, Mg, and Mn [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe primary pigments that give cereals, fruits, and vegetables their red, violet, and blue colors are called anthocyanins. These pigments dissolve in water. Due to their significant contribution to the treatment and prevention of numerous chronic illnesses, these bioactive chemicals are well known to have documented health advantages. In black, purple, blue, and red wheat, the total anthocyanin concentration ranges from 277 to 95, 278 to 22, 211 to 72, and 10 to 7 mg/kg, respectively [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e, \u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e, and \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eWheat has phenolic chemicals in both soluble and insoluble forms, with the latter being predominant in bran. Several studies found that black, purple, and blue wheat have up to 30% greater total phenolic content [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e, \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e, and \u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e]. Pigmented wheat lines had increased levels of several phenylpropane and flavonoid metabolites, such as anthocyanins, flavones, flavonols, and flavonoids [\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe inclusion of anthocyanin prolonged the shelf life of bakery items and increased their resistance to mold growth in damp circumstances [\u003cspan citationid=\"CR42\" class=\"CitationRef\"\u003e42\u003c/span\u003e]. As a result, colored wheat cultivars have all of the characteristics required for commercial product development, paving the road for their industrial application. Many contemporary studies focus on the stability of anthocyanins and phenolic acids because of their potential applications in food and health [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e, \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e, and \u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eModern food-processing methods demand high temperatures (160\u0026ndash;300\u0026deg;C), and studies have shown that anthocyanin stability in foods decreases after thermal processing [\u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e45\u003c/span\u003e]. Because of the health advantages, it is critical to maintain anthocyanin and total phenolic levels throughout thermal processing. These are stable at lower temperatures, but their stability declines with increasing temperature and heating duration [\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e, \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e47\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eSeveral studies have documented diminishing anthocyanin content during cooking in colored wheat [\u003cspan citationid=\"CR46\" class=\"CitationRef\"\u003e46\u003c/span\u003e, \u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e48\u003c/span\u003e, \u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e49\u003c/span\u003e], comparing the influence of baking time and temperature on reducing anthocyanins during bread manufacturing from purple and blue wheat. Even at a lower temperature, both purple and blue wheat lines showed a greater decline in anthocyanin concentration as baking time was increased. As a result, high temperature and short-duration baking are thought to be more anthocyanin- sparing than low temperature and lengthy time.\u003c/p\u003e \u003cp\u003ePasqualone et al. [\u003cspan citationid=\"CR48\" class=\"CitationRef\"\u003e48\u003c/span\u003e] also found that the total polyphenol content (TPC) of purple wheat cookies was lower. According to Li et al. [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e], the total polyphenol and flavonoid content (TFC) levels were also found to be decreased after making noodles and steamed bread. Calinoiu et al. [\u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e50\u003c/span\u003e] found that thermally processed wheat bran had a higher TPC than fresh wheat bran samples. Yu and Beta [\u003cspan citationid=\"CR51\" class=\"CitationRef\"\u003e51\u003c/span\u003e] discovered that the TPC improved mixing, fermenting, and baking processes.\u003c/p\u003e \u003cp\u003eThe rise in TPC during baking procedures is due to Maillard reaction products, since mixing, proofing, and baking had only a little impact on total phenolic content. Baking raised the concentration of phenolics in bread crusts somewhat due to Maillard reaction products. The bread crust had the highest TPC, followed by entire bread and bread crumbs [\u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e52\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAnthocyanins are biologically active molecules that play an important role in the prevention of a variety of metabolic illnesses; as a result, they have gained popularity as a nutraceutical. They are powerful antioxidants due to their extraordinarily high radical scavenging capabilities [\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e]. Thus, anthocyanins perform a wide range of biological actions [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e, \u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e]. Numerous epidemiological studies have already demonstrated the anti-proliferative, antioxidant, anti-aging, and anti-inflammatory characteristics of anthocyanins derived from various sources [\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e43\u003c/span\u003e, \u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eTherefore, most studies indicated that although there is a decrease in the anthocyanin content during the product-making processes (mixing, kneading, fermentation, and baking) in colored wheat, there is still no studies published on the impact of germination process on raw Abyssinian purple barley and wheat either an increase or a relatively lower decrease in the food component of proximate, inorganic elements and phytochemicals (anthocyanin) and of the final product.\u003c/p\u003e \u003c/div\u003e"},{"header":"2. MATERIALS AND METHODS","content":"\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e \u003ch2\u003e2.1. Cereal Samples Collection\u003c/h2\u003e \u003cp\u003eThree samples, a two local barley (Abyssinian Purple-colored barley), malt barley (reference) and purple wheat (Abyssinian purple colored wheat) varieties were selected randomly and purchased from the local market (Maichew, highland) of the 2021 harvest fiscal year (Autumn season) of almost the same size, shape, free of damage, insects and foreign materials. The malt barley (reference) was obtained from BGI-Raya Brewery Share Company, Maichew town, Tigray, Ethiopia. Samples were packed in five kg labeled cheese cloth bags and delivered to the Food Science and Post-harvest Technology Laboratory at Mekelle University, Ethiopia. The collected three sample cereal grains were manually cleaned to remove other grains, dust, dirt, broken and as well as immature grains and stored in dry, dark and clean place of the laboratory room.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec5\" class=\"Section2\"\u003e \u003ch2\u003e2.2. The percentage of germination\u003c/h2\u003e \u003cp\u003eHundred seeds were obtained in three replications from each cereal, malt barley, purple barley, and wheat, and germinated using the procedure described above. The amount of normal seedlings was recorded 48, 72, and 96 hours after germination began. The germination percentage was calculated by dividing the germinated grains by the total grains.\u003cdiv id=\"Equa\" class=\"Equation\"\u003e\u003cdiv format=\"TEX\" class=\"mathdisplay\" id=\"FileID_Equa\" name=\"EquationSource\"\u003e\n$$\\:\\text{G}\\text{e}\\text{r}\\text{m}\\text{i}\\text{n}\\text{a}\\text{t}\\text{i}\\text{o}\\text{n}\\:\\text{p}\\text{e}\\text{r}\\text{c}\\text{e}\\text{n}\\text{t}\\text{a}\\text{g}\\text{e}\\:\\left(\\text{%}\\right)=\\frac{\\text{N}\\text{o}.\\:\\text{o}\\text{f}\\:\\text{g}\\text{r}\\text{a}\\text{i}\\text{n}\\text{s}\\:\\text{g}\\text{e}\\text{r}\\text{m}\\text{i}\\text{n}\\text{a}\\text{t}\\text{e}\\text{d}\\:\\:\\:}{\\text{T}\\text{o}\\text{t}\\text{a}\\text{l}\\:\\text{n}\\text{u}\\text{m}\\text{b}\\text{e}\\text{r}\\:\\text{o}\\text{f}\\:\\text{g}\\text{r}\\text{a}\\text{i}\\text{n}\\text{s}}*100$$\u003c/div\u003e\u003c/div\u003e\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec6\" class=\"Section2\"\u003e \u003ch2\u003e2.3. Traditional malting of Abyssinian purple barley and purple wheat\u003c/h2\u003e \u003cp\u003eThe primary activities involved in traditional malting of barley and purple wheat grains for Korefe manufacturing are cereal grain steeping, malting, and sun drying of malted grains. The conventional malting process takes anywhere from 5 to 12 days. Soaking times for barley malt range from 12 to 24 hours, while purple wheat malt ranges from 6 to 12 hours for Korefe manufacture.\u003c/p\u003e \u003cp\u003eNext to the soaked barley and wheat, a plastic container was tightened for 72 hours of malting at room temperature, with water sprayed three times per day, whereas the traditional malting process is typically done at room temperature in plastic cans and jars stored in a dark place for better thermal insulation. It was then sun-dried in the open air before being finely ground with a Buhler mill.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec7\" class=\"Section2\"\u003e \u003ch2\u003e2.4. Preparing sample flours\u003c/h2\u003e \u003cp\u003eThe three cereal sample grains were prepared for germination process and flour preparation by cleaning from dirty and foreign particles, only health and fit seeds were chosen. Followed they were standardized, weighed and assigned for two groups, one for running germination process and labeled as germinated and the other part was standardized, milled and used as raw for proximate, inorganic, and phytochemical contents analysis. A germinated sample was dried to a consistent moisture content of 10% to reduce the impact of moisture content discrepancies on grinding behavior. The germinated sample flour was pulverized in a cyclone mill (model 3010-081P, Colorado, USA) and sieved through a\u0026thinsp;\u0026le;\u0026thinsp;800 \u0026micro;m sieve for laboratory examination of physicochemical, inorganic, and phytochemical components. The ground malted powder wrapped in polyethylene plastic sachets known as grist and stored until the required tasks were completed. All samples were kept in deep freezer at -18\u0026deg;C in polyethylene sachets for analysis.\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec8\" class=\"Section2\"\u003e \u003ch2\u003e2.5. Inorganic and proximate compositions\u003c/h2\u003e \u003cp\u003eThe proximate composition of raw and malted barley, purple barley, and wheat flours (moisture, protein, ash, fat, dietary fiber) and inorganic elements (Fe, Zn, and Ca) were determined using AACC's standard procedures 44-15.02, 46-10.01, 08-12.01, 30\u0026thinsp;\u0026minus;\u0026thinsp;25, and 32-07.01[\u003cspan citationid=\"CR53\" class=\"CitationRef\"\u003e53\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe wet destruction method, as described in AOAC technique 999.11 AOAC [\u003cspan citationid=\"CR54\" class=\"CitationRef\"\u003e54\u003c/span\u003e] perchloric acid, was used to investigate the inorganic element concentration. A one-gram sample was dissolved in 15 milliliters of deionized distilled water. The dissolved material was then mixed with 10 mL nitric acid (HNO\u003csub\u003e3\u003c/sub\u003e) and 10 mL sulfuric acid (H\u003csub\u003e2\u003c/sub\u003eSO\u003csub\u003e4\u003c/sub\u003e). The solution was heated on a hot plate until it became black, indicating that the organic substance had oxidized. When the solution started to become yellow, more HNO\u003csub\u003e3\u003c/sub\u003e was added until it became clear. Then, two drops of deionized distilled water were added until there was no change in colour. The sample was withdrawn and cooled before being transferred to a 50 mL measuring flask and topped with deionized distilled water. The absorbance of solution was measured using an AAS (atomic absorption spectrophotometer) at λ max for Fe\u0026thinsp;=\u0026thinsp;248.3 nm, Ca\u0026thinsp;=\u0026thinsp;422.7 nm, and Zn\u0026thinsp;=\u0026thinsp;213.9 nm. The concentration of each sample was determined using the calibration curve's regression equation.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec9\" class=\"Section2\"\u003e \u003ch2\u003e2.6. UV-Vis measurement of the phenolic content, condensed tannins, and anthocyanin chemicals of samples\u003c/h2\u003e \u003cdiv id=\"Sec10\" class=\"Section3\"\u003e \u003ch2\u003e2.6.1. Total phenolic content\u003c/h2\u003e \u003cp\u003eThe total phenolic content was measured by the Folin-Ciocalteu technique [\u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e55\u003c/span\u003e]. To quantify these molecules, a calibration curve was created using a known quantity of gallic acid (0, 1, 2, 4, 5, 8, 10, 16, and 20 \u0026micro;g). To identify components through color change, 460 \u0026micro;L of distilled water, 250 \u0026micro;L of the Folin-Ciocalteu reagent (1 N), and 1250 \u0026micro;L of the Na\u003csub\u003e2\u003c/sub\u003eCO\u003csub\u003e3\u003c/sub\u003e solution (20%) were added to 40 \u0026micro;L of the methanol extract and left for 2 hours in the dark. The blank was made with a Folin-Ciocalteu reagent and Na\u003csub\u003e2\u003c/sub\u003eCO\u003csub\u003e3\u003c/sub\u003e. After some time, the absorbance at 760 nm was measured with a spectrophotometer (Genesys 10S UV-Vis, Thermo Fisher Scientific, Waltham, MA, USA). The calibration curve was constructed using gallic acid. The sample was tested three times, and the results were represented in mg Gallic acid equivalent (GAE) per 100 g of material.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec11\" class=\"Section3\"\u003e \u003ch2\u003e2.6.2. Content of condensed tannins\u003c/h2\u003e \u003cp\u003eThe condensed tannins were quantified using the methodology reported in [\u003cspan citationid=\"CR56\" class=\"CitationRef\"\u003e56\u003c/span\u003e], but in a 96-well microplate. Mix 50 \u0026micro;L of sample supernatant with 200 \u0026micro;L of a 0.5% vanillin reagent (1% vanillin and 8% HCl, 1:1 ratio). To prepare the blank, 50 \u0026micro;L of methanol and 200 \u0026micro;L of 4% HCl were used. The total concentration of condensed tannins was quantified using spectrophotometry (Multiskan Go, model 51119300, thermos Scientific, Vantaa, Finland) at an absorbance of 492 nm and (+)-catechin (up to 0.1 mg/ml) as a reference standard. Triplicate tests were performed on the material. Concentration was calculated as mg equivalents of (+) catechin (CE)/100 g of the sample.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec12\" class=\"Section3\"\u003e \u003ch2\u003e2.6.3. Total anthocyanin compounds.\u003c/h2\u003e \u003cp\u003eThe anthocyanin content was determined according to the method reported in [\u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e57\u003c/span\u003e]. 500 milligrammes of the material were weighed and mixed with 25 mL of acidified ethanol (ethanol:HCl 1N). This solution was agitated at 8000 rpm for 30 minutes, then the pH was corrected to 1.0 using 4 N HCl. The solution was then centrifuged at 5000 rpm for 15 minutes. The absorbance of 240 \u0026micro;L of the sample was measured at 535 nm using a Genesys 10S UV-Vis from Thermo Fisher Scientific in Waltham, Massachusetts. The results were represented as \"mg\" equivalents of cyanidin 3-glucoside (CGE) per gram of material.\u003c/p\u003e \u003c/div\u003e \u003c/div\u003e \u003cdiv id=\"Sec13\" class=\"Section2\"\u003e \u003ch2\u003e2.7. Statistical analysis\u003c/h2\u003e \u003cp\u003eThe germination test was performed in triplicate, with each test repeated twice. Data were analyzed using one-way ANOVA. Pair-comparison of treatment means was performed using the LSD Fischer technique at p\u0026thinsp;\u0026lt;\u0026thinsp;0.05, using R studio and version 4.3.2. for Windows.\u003c/p\u003e \u003c/div\u003e"},{"header":"3. RESULTS AND DISCUSION","content":"\u003cdiv id=\"Sec15\" class=\"Section2\"\u003e \u003ch2\u003e3.1. Assessment of germination percentage of malt barley, Abyssinian purple colored wheat and barley\u003c/h2\u003e \u003cp\u003eThe germination percentage of malt barley, Abyssinian purple barley and purple wheat cultivars varied from 73.0 to 96.33% (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e) at different duration of times. From the analysis of variance (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e) the germination percentage is significantly different (p\u0026thinsp;\u0026lt;\u0026thinsp;0.05).\u003c/p\u003e \u003cp\u003e \u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eGermination percentage (GP) of cereal cultivars\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"5\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eCereal variety\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eProcessing\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"3\" nameend=\"c5\" namest=\"c3\"\u003e \u003cp\u003eGermination Duration, (%)\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003e48hrs\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003e72hrs\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003e96hrs\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eMalt Barley\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGermination\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e75.00\u0026plusmn; 1.00\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e89.66\u0026plusmn; 0.57\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e89.66\u0026plusmn;0.57\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAby.Purple Barley\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGermination\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e73.00 \u0026plusmn;2.00 \u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e91.66 \u0026plusmn;0.0.57\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e91.66 \u0026plusmn;0.57\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\"\u003e \u003cp\u003eAby.Purple Wheat\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGermination\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e86.33\u0026plusmn;1.15 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e96.33\u0026plusmn;0.57\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e96.33\u0026plusmn;0.57\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eCV\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e1.83\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e0.60\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e0.69\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c2\" namest=\"c1\"\u003e \u003cp\u003eLSD\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e2.75\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1.03\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e1.19\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cem\u003eValues are means\u0026thinsp;\u0026plusmn;\u0026thinsp;SD of triplicate determinations. Mean values with different letters in a column are significantly different by Fischer LSD test (P\u0026thinsp;\u0026le;\u0026thinsp;0.05). LSD, Least significant difference.\u003c/em\u003e \u003c/p\u003e \u003cp\u003eThe germination percentage (GP) of malt barley, Abyssinian purple colored barley and wheat during 48, 72 and 96 hrs. was assessed and presented (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). GP was determined from the ratio of germinated grains to the total grains. The average values for GP at 48, 72 and 96 hrs. of malt barley (75, 89.67and 89.67%), Abyssinian purple colored barley (73, 91.66 and 91.66%), and Abyssinian purple colored wheat (86.33, 96.33 and 96.33%), respectively. After 72 hrs. of germination, GP of Abyssinian purple colored wheat (96.33%) was significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) higher followed by Abyssinian purple colored barley (91.66%) and malt barley (89.67%) cereal cultivars and these results were in adjacent range with previously reported by Hatpreet and Balmeet [\u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e58\u003c/span\u003e]. The germination rate significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) increased with the progression from 48 to 72 hrs. however, insignificant after 96 hrs. of germination duration. GP was significantly different at 48 and 72 hrs. of duration period except for 96 hrs. (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e).This may be attributed to the fact that after a longer duration of germination, the moisture diffuses up to the optimum points of grains and specific temperature become more available to grains that activates the enzymes required for germination. Besides could be attributed to variations in varieties, geographic factors and dormancy characteristics of seeds that retards germination uniformly and thus it has the potential to affect malt quality adversely.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec16\" class=\"Section2\"\u003e \u003ch2\u003e3.2. Proximate composition of raw and germinated cereals\u003c/h2\u003e \u003cp\u003eThe percentage of moisture, protein, fat, fiber, ash, and carbohydrate results of the colored raw and germinated samples at 72 hrs. of room temperature are shown in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e. Moisture content decreased in all samples during germination, which can be attributed to the drying process that occurs after germination of an essential stage for completing the process.\u003c/p\u003e \u003cp\u003eThe germination process for duration of 72 hrs. resulted in significant changes in the proximate composition of malt barley, Abyssinian purple-colored barley, and wheat grains. The change in the proximate composition (moisture, protein, ash, fat, fiber, and carbohydrate) of malt barley, Abyssinian purple colored barley, and wheat sample flours is presented in Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eProximate components germinated seeds of malt barley, Abyssinian purple-colored barley and wheat\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"11\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c9\" colnum=\"9\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c10\" colnum=\"10\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c11\" colnum=\"11\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCereal variety\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eProcessing\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eMoisture,%\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eAsh,%\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eFiber,%\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eFat, %\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eProtein,%\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eCHO,%\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c10\" namest=\"c9\"\u003e \u003cp\u003eEnergy,\u003c/p\u003e \u003cp\u003eKcal./100gm\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"1\" nameend=\"c11\" namest=\"c11\"\u003e\u0026nbsp;\u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eMalt barley\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRaw\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.70\u0026plusmn;0.52\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.95\u0026plusmn;0.45 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.10\u0026plusmn;0.10\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.09 \u0026plusmn;010\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.20 \u0026plusmn;0.20\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e71.96 \u0026plusmn;1.15\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e \u003cp\u003e335.45 \u0026plusmn;2.88\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGerminated\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003e8.50\u0026plusmn;0.40\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2.90\u0026plusmn;0.13 \u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003e7.08\u0026plusmn;0.1\u003csup\u003eab\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.01\u0026plusmn;0.02\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003e7.80\u0026plusmn;0.45\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e71.71 \u0026plusmn;0.25\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e \u003cp\u003e336.13\u0026plusmn; 2.61\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e\u003cb\u003eAby.Purple barley\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003eRaw\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e8.40\u0026plusmn;0.35\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e3.00\u0026plusmn;0.02\u003c/b\u003e \u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003e7.27\u0026plusmn;0.20\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cb\u003e2.81 \u0026plusmn;0.52\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e\u003cb\u003e6.30\u0026plusmn;0.15\u003c/b\u003e\u003csup\u003e\u003cb\u003ee\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e\u003cb\u003e72.22\u0026plusmn;0.75\u003c/b\u003e\u003csup\u003e\u003cb\u003ed\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e \u003cp\u003e\u003cb\u003e339.37 \u0026plusmn;2.00\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003eGerminated\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e8.40\u0026plusmn;0.10\u003c/b\u003e\u003csup\u003e\u003cb\u003ee\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e2.92\u0026plusmn;0.29\u003c/b\u003e \u003csup\u003e\u003cb\u003ef\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003e7.20 \u0026plusmn;0.11\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cb\u003e2.78\u0026plusmn;0.09\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e\u003cb\u003e6.60\u0026plusmn;0.30\u003c/b\u003e\u003csup\u003e\u003cb\u003ede\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e\u003cb\u003e72.01\u0026plusmn;0.43\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e \u003cp\u003e\u003cb\u003e339.82\u0026plusmn; 0.11\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003e\u003cb\u003eAby.Purple wheat\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003eRaw\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e8.40\u0026plusmn;0.20\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e5.95\u0026plusmn;0.08\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003e7.50\u0026plusmn;0.10\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cb\u003e2.80 \u0026plusmn;0.15\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e\u003cb\u003e8. 40\u0026plusmn;0.75\u003c/b\u003e\u003csup\u003e\u003cb\u003ed\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e\u003cb\u003e66.95\u0026plusmn;0.76\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e \u003cp\u003e\u003cb\u003e326.60\u0026plusmn; 1.76b\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003e\u003cb\u003eGerminated\u003c/b\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e\u003cb\u003e8.40\u0026plusmn;0.85\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e\u003cb\u003e5.70\u0026plusmn;0.05\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003e7.45\u0026plusmn;1.24\u003c/b\u003e\u003csup\u003e\u003cb\u003ea\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e\u003cb\u003e2.70\u0026plusmn;0.11\u003c/b\u003e\u003csup\u003e\u003cb\u003ed\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e\u003cb\u003e8.90\u0026plusmn;0.10\u003c/b\u003e\u003csup\u003e\u003cb\u003ec\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c9\" namest=\"c8\"\u003e \u003cp\u003e\u003cb\u003e66.85\u0026plusmn; 0.68\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colspan=\"2\" nameend=\"c11\" namest=\"c10\"\u003e \u003cp\u003e\u003cb\u003e327.30\u0026plusmn;3.40\u003c/b\u003e\u003csup\u003e\u003cb\u003eb\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003e \u003cem\u003eValues are means\u0026thinsp;\u0026plusmn;\u0026thinsp;SD of triplicate determinations. Mean values with different letters in a column are significantly different by Fischer LSD test (P\u0026thinsp;\u0026le;\u0026thinsp;0.05). Aby., Abyssinian, CHO, carbohydrate; Kcal, kilo calorie.\u003c/em\u003e \u003c/p\u003e \u003cp\u003eThe moisture, ash, fiber, fat, protein, and carbohydrate content of raw and germinated samples varied from 8.40 to 8.70%, 2.90 to 5.95%, 7.10 to 7.50%, 2.01 to 2.81%, 6.30 to 8.9%, and 66.85 to 72.22%, respectively (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e). The moisture values of samples were \u0026le;\u0026thinsp;10% recommended as a safe limit for extended preservation of flours, germination significantly affected the moisture content of malt barley and Abyssinian-colored cereals. According to Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e, the ash content decreased in germinated malt barley, Abyssinian purple-colored barley, and purple-colored wheat seeds within 72 hrs of germination and the amount of ash content declined in the samples of malt barley, Abyssinian purple colored barley and purple-colored wheat was 1.7, 2.7 and 4.4%, respectively. The drop in ash content was in adjacent range with values previously reported by Islam et al. [\u003cspan citationid=\"CR59\" class=\"CitationRef\"\u003e59\u003c/span\u003e] who found that germinated waxy barley for 48 hrs decreased by 1.88%. The fall in the amount of ash at the end of germination is attributed to the leaching of minerals into the soaking water during washing, soaking and malting. Germination induces significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) changes in the dry matter contents of malt barley, Abyssinian purple-colored barley, and wheat. This indicates that the germination process negatively affected the level of total dietary fiber during the period of soaking and the actual phase of germination due gaining of elasticity properties during the hydrating of water to bran which increased its resistance to size reductions while converting into particles.\u003c/p\u003e \u003cp\u003eThe obtained crude protein content of the non-germinated and germinated at 72 hrs malt barley, Abyssinian purple-colored barley, and purple-colored wheat sample flours were 7.20 and 7.80%, 6.30 and 6.60%, 8.40 and 8.90%, respectively. Percentage increment from non-germinated to germinated samples flour of (malt barley, Abyssinian purple-colored barley, and wheat) through a potentiality of germination was 7.7%, 4.5%, and 5.6%, respectively. The protein content was significantly higher in all germinated cereals, while the germinated Abyssinian purple-colored wheat flour had the highest value and the non-germinated Abyssinian purple-colored barley flour had the lowest value. The protein content was significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) different among and between samples due to the effect of germination potential. The protein content of raw Abyssinian purple-colored wheat (Table\u0026nbsp;\u003cspan refid=\"Tab2\" class=\"InternalRef\"\u003e2\u003c/span\u003e) is in close range with values previously reported by Kassegn [\u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e] for the local Abyssinian purple-colored wheat variety. Because of its intermediate crude protein content, Abyssinian purple-colored barley and wheat are the primary raw materials used in the preparation of traditional malt production to make traditional alcoholic drinks for domestic consumption as well as local trade saleable consumptions.\u003c/p\u003e \u003cp\u003eThe increased crude protein content during germination can be explained by the production of enzymes through the developing seed, compositional changes resulting from the breakdown of anti-nutrient elements, and the synthesis of new-formed proteins. For instance, α-amylase enzymes break down starch granules, releasing packed proteins from the seed structure. Additionally, the increased protease enzyme activity during germination leads to the breakdown of peptide components into amino acids, thereby increasing the protein content of germinated grains [\u003cspan citationid=\"CR60\" class=\"CitationRef\"\u003e60\u003c/span\u003e]. Similar findings were reported by Anaemene and Fadupin [\u003cspan citationid=\"CR61\" class=\"CitationRef\"\u003e61\u003c/span\u003e], who observed a significant increase in protein content after applying the germination process, to corn.\u003c/p\u003e \u003cp\u003eThe obtained fat contents of non-germinated sample flours of malt barley (2.09%) Abyssinian purple-colored barley (2.81%), and Abyssinian purple-colored wheat (2.80%), whereas after 72 hrs of germination were found that 2.01, 2.78 and 2.70%, respectively. The germination process a little diminished the fat content of the Abyssinian purple-colored cereals and this difference among samples was statistically significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05). The germination process causes biochemical and physiological changes that may be the cause of the decreased fat content in the germinated samples. These changes supply energy for the emergence of new plant tissues. The fat content impacted because, during germination, lipolytic enzyme activity increased and transformed the fat content into fatty acids and glycerol, which the new seedlings used as a source of energy [\u003cspan citationid=\"CR62\" class=\"CitationRef\"\u003e62\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eThe germination process a bit decreased the total carbohydrate contents and increased the caloric value as compared to all samples of the germinated cereals value, while their total metabolizable energy content was higher. The amount of carbohydrates and energy, crucial for malt barley, Abyssinian purple-colored barley, and wheat digestibility, decreased and increased during germination (malt barley, Abyssinian purple-colored barley, and wheat: 0.30, 0.29 and 0.15%, and 0.22, 0.13 and 0.21%), respectively. Reduced starch levels in the samples caused by enhanced pullulanase and amylase enzyme activity, which broke down starch molecules into maltose, maltotriose, and other oligosaccharides.\u003c/p\u003e \u003cp\u003eThe bioprocess of germination activated the α-amylase, β-amylase, glucosidase, and dextranase activities that are created in the endosperm of seeds, and it equally contributes to the breakdown of starch. These enzyme activities are responsible for the bioprocess produced in the aleurone layer [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e, \u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e63\u003c/span\u003e]. The results of our investigation broadly correspond with the conclusions published by [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e, \u003cspan citationid=\"CR63\" class=\"CitationRef\"\u003e63\u003c/span\u003e, and \u003cspan citationid=\"CR64\" class=\"CitationRef\"\u003e64\u003c/span\u003e]. The moderately elevated protein content from the bioprocess germination at 72 hours represents the cause of the samples' lower energy value increment.\u003c/p\u003e \u003c/div\u003e \u003cdiv id=\"Sec17\" class=\"Section2\"\u003e \u003ch2\u003e3.3. Inorganic elements and phytochemical contents of germinated malt barley, Abyssinian purple-colored barley, and wheat\u003c/h2\u003e \u003cp\u003eMalt barley, Abyssinian purple-colored barley, and wheat flour samples carefully analyzed in practical terms of macro (Ca) and micro-element (Fe and Zn) amounts naturally following a 72-hour germination period and the direct results are given in Table\u0026nbsp;(3).\u003c/p\u003e \u003cp\u003eThrough a potential means of bioprocess germination after 72 hours, the Fe contents of germinated malt barley, Abyssinian purple-colored barley, and wheat increased by 8.3, 24.5 and 10.6%; the Ca contents of malt barley, Abyssinian purple-colored barley, and wheat increased into 49.5, 53.2 and 7.3%; and the Zn contents of malt barley, Abyssinian purple-colored barley, and Abyssinian purple-colored wheat increased over 13.3, 4.4 and 5.6%, respectively.\u003c/p\u003e \u003cp\u003eIn Abyssinian purple-colored barley, however, the highest value was reported by Ca, followed by Fe and Zn. Other researchers discovered more elevated levels of Fe, Ca, and Zn in white quinoa sprouts at 48 hours [\u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e65\u003c/span\u003e] and 72 hours [\u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e66\u003c/span\u003e] when compared to non-sprouted quinoa. In this investigation, germinated cereal samples had considerably greater Fe, Ca and Zn levels (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) of non-germinated cereals. The varied patterns in mineral values conduct us to believe that the mineral element content is determined by the initial quinoa variety and germination conditions [\u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e65\u003c/span\u003e, \u003cspan citationid=\"CR66\" class=\"CitationRef\"\u003e66\u003c/span\u003e]. Alterations in these micronutrients might be effected by the hydrolysis of complex organic molecules, which could release minerals during germination [\u003cspan citationid=\"CR67\" class=\"CitationRef\"\u003e67\u003c/span\u003e], or they could act as enzyme cofactors, causing them to change depending on the stage of the process.\u003c/p\u003e \u003cp\u003e \u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e \u003ccaption language=\"En\"\u003e \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e \u003cdiv class=\"CaptionContent\"\u003e \u003cp\u003eInorganic elements and phytochemical contents of germinated malt barley, Abyssinian purple-colored barley and wheat at 72 hrs\u003c/p\u003e \u003c/div\u003e \u003c/caption\u003e \u003ccolgroup cols=\"8\"\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c7\" colnum=\"7\"\u003e\u003c/div\u003e \u003cdiv align=\"left\" class=\"colspec\" colname=\"c8\" colnum=\"8\"\u003e\u003c/div\u003e \u003cthead\u003e \u003ctr\u003e \u003cth align=\"left\" colname=\"c1\"\u003e \u003cp\u003eCereal variety\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c2\"\u003e \u003cp\u003eProcessing\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c3\"\u003e \u003cp\u003eFe, mg/\u003c/p\u003e \u003cp\u003e100g\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c4\"\u003e \u003cp\u003eCa, mg/100g\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c5\"\u003e \u003cp\u003eZn, mg/\u003c/p\u003e \u003cp\u003e100g\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c6\"\u003e \u003cp\u003eCTC, mg /GAE/\u003c/p\u003e \u003cp\u003e100gm\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c7\"\u003e \u003cp\u003eTPC, mg /\u003c/p\u003e \u003cp\u003eGAE/\u003c/p\u003e \u003cp\u003e100gm\u003c/p\u003e \u003c/th\u003e \u003cth align=\"left\" colname=\"c8\"\u003e \u003cp\u003eTAC, mg /\u003c/p\u003e \u003cp\u003eGAE/100gm\u003c/p\u003e \u003c/th\u003e \u003c/tr\u003e \u003c/thead\u003e \u003ctbody\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eMalt barley\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRaw\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e219.4\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.41\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1780.0\u0026plusmn;0.01\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e\u003cb\u003e32.5\u0026plusmn;\u003c/b\u003e\u003c/p\u003e \u003cp\u003e\u003cb\u003e0.03\u003c/b\u003e\u003csup\u003e\u003cb\u003ef\u003c/b\u003e\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e5.24 \u0026plusmn;\u003c/p\u003e \u003cp\u003e0.0\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e13.4 \u0026plusmn;\u003c/p\u003e \u003cp\u003e0.49f\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.40 \u0026plusmn;\u003c/p\u003e \u003cp\u003e0.07\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGerminated\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e239.2\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.79\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e3528.6\u0026plusmn;0.54\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e37.5\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.11 \u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e3.6 \u0026plusmn;\u003c/p\u003e \u003cp\u003e0.0\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e35.6\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.01e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e1.40\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.06 \u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eAby.Purple barley\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRaw\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e171.4\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.40\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e1953.0\u0026plusmn;0.43\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e38.9\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.32\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e4.50\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.26\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e63.5 \u0026plusmn;\u003c/p\u003e \u003cp\u003e0.06\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e303.0\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.02 \u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGerminated\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e227.3\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.40\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e4169.2\u0026plusmn;0.65\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e40.7\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.14\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.4\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.00\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e189.6\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.04\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e207.2 \u0026plusmn;\u003c/p\u003e \u003cp\u003e0.19\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e \u003cp\u003eAby.Purple wheat\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eRaw\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e223.3\u0026plusmn;\u003c/p\u003e \u003cp\u003e3.99\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2694.6\u0026plusmn;0.22\u003csup\u003ee\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e42.1\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.07\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e2.27\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.12\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e61.4 \u0026plusmn;\u003c/p\u003e \u003cp\u003e0.04\u003csup\u003ed\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e266.0 \u0026plusmn;\u003c/p\u003e \u003cp\u003e0.01\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003ctr\u003e \u003ctd align=\"left\" colname=\"c2\"\u003e \u003cp\u003eGerminated\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c3\"\u003e \u003cp\u003e249.8\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.00\u003csup\u003ecd\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c4\"\u003e \u003cp\u003e2907.8 \u0026plusmn;0.65\u003csup\u003ec\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c5\"\u003e \u003cp\u003e44.6\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.03\u003csup\u003ea\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c6\"\u003e \u003cp\u003e0.20\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.0\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c7\"\u003e \u003cp\u003e133.7\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.03\u003csup\u003eb\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003ctd align=\"left\" colname=\"c8\"\u003e \u003cp\u003e128.6\u0026plusmn;\u003c/p\u003e \u003cp\u003e0.03\u003csup\u003ef\u003c/sup\u003e\u003c/p\u003e \u003c/td\u003e \u003c/tr\u003e \u003c/tbody\u003e \u003c/colgroup\u003e \u003c/table\u003e\u003c/div\u003e \u003c/p\u003e \u003cp\u003eValues are means\u0026thinsp;\u0026plusmn;\u0026thinsp;SD of triplicate determinations. Mean values with different letters in a column are significantly different by Fischer LSD test (P\u0026thinsp;\u0026le;\u0026thinsp;0.05). Aby., Abyssinian condensed tannin content (CTC), total anthocyanin compounds (TAC), TPC (total phenolic contents), GAE, Gallic acid equivalent.\u003c/p\u003e \u003cp\u003eThe mineral composition of malt barley, Abyssinian purple-colored barley, and Abyssinian purple-colored wheat flour is meaningfully improved by germination, graciously according to the mineral results. Our direct results are consistent with the published findings [\u003cspan citationid=\"CR68\" class=\"CitationRef\"\u003e68\u003c/span\u003e], which naturally suggest that a marked decrease in anti-nutritional elements may have undoubtedly contributed to the significant increase (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in mineral value of the Abyssinian purple-colored barley, germinated malt barley, and Abyssinian purple wheat samples. For the pigmented cereal flours to germinate and adequately provide these nutrients for regular human body processes, their enhanced mineral concentration is essential.\u003c/p\u003e \u003cp\u003eTable\u0026nbsp;\u003cspan refid=\"Tab3\" class=\"InternalRef\"\u003e3\u003c/span\u003e shows the CTC, TPC, and TAC of phytochemicals found in raw and germinated sample flour. Malt barley has the greatest CTC, followed by Abyssinian purple-colored barley and wheat. Colored native maize produced more elevated concentrations of CTC [\u003cspan citationid=\"CR69\" class=\"CitationRef\"\u003e69\u003c/span\u003e]. The decreased in condensed tannin concentration during germination has been attributed to the release of tannin from the germinating mass and decreased activity of polyphenol oxidase and other metabolic enzymes [\u003cspan citationid=\"CR70\" class=\"CitationRef\"\u003e70\u003c/span\u003e]. Tannins correspondingly limit nutrient absorption; therefore reducing their amount is beneficial in plant-based diets.\u003c/p\u003e \u003cp\u003eFollowing bioprocess germination, the proportion of TPC increased in malt barley, Abyssinian purple-colored barley, and Abyssinian purple-colored wheat by 96.3, 66.7 and 54.1%, respectively. The percentage of CTC in malt barley, Abyssinian purple-colored barley, and Abyssinian purple-colored wheat decreased after 72 hours of germination to 45.5, 91.1, and 76.7%, respectively. TPC increases in germinated samples were most notable for malt barley (96.3%), and lowest for Abyssinian purple-colored wheat (28%). TPC increased thrice from raw Abyssinian purple-colored barley after 72 hours of germination when compared to the germinated sample (63.5 to 189.6 mg GAE/100 g). The observed increase in the total phenolic content of samples could be attributed to the activation of enzymes that stimulated the synthesis of phenolic compounds.\u003c/p\u003e \u003cp\u003eAs a result, germinated colored cereal grains have traditionally been used to produce local alcoholic beverages to increase the methanol extractable phenolic compounds, as well as the synthesis of hydrolytic enzymes, which results in cell-wall structure modification and the synthesis of unknown bioactive compounds [\u003cspan citationid=\"CR71\" class=\"CitationRef\"\u003e71\u003c/span\u003e]. In general, the release of bound phenolic due to enzymatic action and glycosylation processes is thought to improve bioactive chemicals during germination [\u003cspan citationid=\"CR72\" class=\"CitationRef\"\u003e72\u003c/span\u003e, \u003cspan citationid=\"CR73\" class=\"CitationRef\"\u003e73\u003c/span\u003e].\u003c/p\u003e \u003cp\u003eAbyssinian Purple-colored barley had the greatest TAC in this study (about 303 mg GAE/100 g), followed by Abyssinian purple-colored wheat (approximately 266 mg GAE/100 g). Following bioprocess germination, Abyssinian purple-colored barley and purple-colored wheat naturally had a 46.2 and 106.8% decrease in TAC, respectively. The gradual reduction in anthocyanins near the desired end of germination is positively related to the possible transfer of bioactive chemicals to the soaking water during washing and soaking. The germination bioprocess results in considerable (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) variations in the anthocyanin level of malt barley, Abyssinian purple-colored barley, and wheat.\u003c/p\u003e \u003cp\u003eThe total anthocyanin content of colored barley cultivars ranged between 3.2 and 678.5 mg/kg in whole grain flour and 4.5 and 1654.6 mg/kg in bran, and our findings were consistent with those published by Saini et al [\u003cspan citationid=\"CR74\" class=\"CitationRef\"\u003e74\u003c/span\u003e]. Colored grains have been linked to improved health due to their high anthocyanin content [\u003cspan citationid=\"CR73\" class=\"CitationRef\"\u003e73\u003c/span\u003e, \u003cspan citationid=\"CR75\" class=\"CitationRef\"\u003e75\u003c/span\u003e]. Compounds isolated from purple-colored barley bran have the highest antioxidant activity in terms of DPPH and superoxide radical scavenging capacity. Abyssinian purple-colored barley appears to have a lot of potential in terms of giving human health advantages and developing bioactive-rich functional nutraceutical meals, and colored cereal grains also have better physical and functional properties [\u003cspan citationid=\"CR76\" class=\"CitationRef\"\u003e76\u003c/span\u003e]. Due to their presence in a variety of colors, including blue, red, purple, and black, as well as their capacity to operate as phytochemicals and bio-functional components, Abyssinian purple-colored barley and wheat anthocyanins holds great potential in the food industry as safe and effective natural food colorants [\u003cspan citationid=\"CR74\" class=\"CitationRef\"\u003e74\u003c/span\u003e, \u003cspan citationid=\"CR77\" class=\"CitationRef\"\u003e77\u003c/span\u003e, and \u003cspan citationid=\"CR78\" class=\"CitationRef\"\u003e78\u003c/span\u003e].\u003c/p\u003e \u003c/div\u003e"},{"header":"4. CONCLUSION","content":"\u003cp\u003eApplying different durations of bioprocess germination treatments to underutilized cereal grains could precious be a suitable approach to efficiently generate low-glycemic index foods and functional products. While gently lowering the anthocyanin and tannin concentrations in malted barley, Abyssinian purple-colored barley, and purple-colored wheat, germination increases protein, valuable minerals, and phenols. The micronutrient profile of purple-colored wheat and Abyssinian purple barley is higher than that of malt barley. Valuable minerals are possibly released during germination as a direct result of complicated chemical substances breaking down, which could adequately explain fundamental changes in these micronutrient levels. Gently lowering the tannin concentration in plant-based diets is advantageous because tannins have the ability to naturally restrict nutrient absorption. Possible variations in seed dormancy characteristics, regional conditions, and varietals that impede uniform germination and thus lower malt quality could be precisely the direct cause of inconsistent germination outcomes. A long-standing custom in Tigrayan home brewing alcoholic beverage production correctly is the possible use of purple-colored barley and wheat grains as malt sources in local beer brewing, as opposed to white cereals.\u003c/p\u003e \u003cp\u003eA relatively recent trend that genuinely seems to be taking advantage of an excellent chance to progressively expand the beer market obtains the extensive use of colored cereals in contemporary beer brewing. The germination process considerably enhanced the mineral composition of malt barley, purple barley and purple wheat flour, according to the mineral element data. Other food products that can undoubtedly benefit from the germination bioprocess in common are bread goods, cereal bars, fortified breakfast cereals, and alcoholic and non-alcoholic beverages. Willingly given that commercial products are routinely made from colored grains, a number of changes may naturally increase the sensitivity of anthocyanin to declining antioxidant levels. Because purple-colored grain anthocyanins possess sound antioxidant capabilities, we should focus more on the processing methods that can be used to maintain their quality and availability. Malted flour remain indeed so a viable choice for enhancing nutritional content. Malted purple barley and wheat flour maintain a superior nutritional and functional profile, so they can be combined to transmit value to a variety of food products, including beverages.\u003c/p\u003e"},{"header":"Declarations","content":" \u003cp\u003eEthics approved and consent to participate. The research and examiner committee of Mekelle University evaluated and approved the study\u0026rsquo;s methodology and laboratory methods. The study protocols were in accordance with the ethical guidelines of Mekelle University.\u003c/p\u003e \u003ch2\u003eConflicts of interest\u003c/strong\u003e \u003cp\u003eThe authors declare that they have no conflict of interest.\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eAuthor contributions: we state and affirm that this Research Article is our own work. When gathering, analyzing, and compiling the data for this study, we adhered to all ethical and technical academic standards. Every source of information utilized to write this article has been duly acknowledged. HK developed the concept, undertook the raw material collection and most of the analysis, and wrote the paper. BH and MB provide data collection and laboratory analysis. BM and HT provided advisory services and commented on previous versions of the manuscript. Finally, all authors read and approved the final manuscript.\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e\u003cp\u003eThe authors acknowledge Mekelle University for funding this research project through grant number: CRPO/CDANR/Small/Young/Recu/003/2021.\u003c/p\u003e\u003ch2\u003eData Availability\u003c/h2\u003e \u003cp\u003eThe data that supports the findings of this study are available upon request from the corresponding author.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\u003cli\u003e\u003cspan\u003eSaini, P., Kumar, N., Kumar, S., Mwaurah, P. W., Panghal, A., Attkan, A. K., and Singh, V. (2021). Bioactive compounds, nutritional benefits and food applications of colored wheat: A comprehensive review. Critical reviews in food science and nutrition, vol. 61, no. 19, pp. 3197\u0026ndash;3210.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAdom, K.K. and Liu, R.H. (2002). Antioxidant activity of grains. Journal of Agricultural Food Chemistry, vol. 50, no.21, pp.6182\u0026ndash;6187.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eArunima, S.H., Kumar, G.S., Krishnan, R., and Mohammed, T. (2021). Colored grains: chemistry, health benefits and processing. Journal Pharmaceutical Innovation, vol. 10, no. 5, pp. 317\u0026ndash;332.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLachman, J., Martinek, P., Kot\u0026iacute;kov\u0026aacute;, Z., Ors\u0026aacute;k, M., and Šulc, M. (2017). Genetics and chemistry of pigments in wheat grain\u0026mdash;a review. Journal of Cereal Science, vol. 74, pp. 145\u0026ndash;154.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eZeven, A.C. (1991). Wheats with purple and blue grains: a review. \u003cem\u003eEuphytic,a\u003c/em\u003e vol.56, no.3, pp. 243\u0026ndash;258\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGarg, M., Chawla, M., Chunduri, V., Kumar, R., Sharma, S., Sharma, N.K., Kaur, N., Kumar, A., Mundey, J.K., Saini, M.K., and Singh, S.P. (2016). Transfer of grain colors to elite wheat cultivars and their characterization. Journal of Cereal Science, vol. 71, pp. 138\u0026ndash;144.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKassegn H. H. (2018). Determination of proximate composition and bioactive compounds of the Abyssinian purple wheat. Cogent Food and Agriculture.vol.4, pp. 1\u0026ndash;9:\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSlavin, J. (2003). Why whole grains are protective: biological mechanisms. \u003cem\u003eProceedings of the Nutrition society\u003c/em\u003e, vol. 62, no.1, pp. 129\u0026ndash;134.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGani, A., Wani, S.M., Masoodi, F.A., and Hameed, G. (2012). Whole-grain cereal bioactive compounds and their health benefits: a review. Journal of Food Processing and Technology, vol. 3, no.3, pp.146\u0026ndash;156.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eZilic S, Dodig D, Vancetovic J, Grcic N, Peric V, Titan P, et al. (2019). Composition of anthocyanins in colored grains and the relationship of their non-acylated and acylated derivatives. Polish Journal Food and Nutritional Sciences. vol. 69, pp. 137\u0026ndash;146\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKim, M.K., Kim, H.A., Koh, K., Kim, H.S., Lee, Y.S., and Kim, Y.H. (2008). Identification and quantification of anthocyanin pigments in colored rice. Nutritional Research Practices. vol. 2, no.1, pp. 46\u0026ndash;49.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHosseinian, F. S., Li, W., and Beta, T. (2008). Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chemistry, vol. 109, no. 4, pp. 916\u0026ndash;924.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLong, Z., Jia, Y., Tan, C., Zhang, X. Q., Angessa, T., Broughton, S., and Li, C. (2019). Genetic mapping and evolutionary analyses of the black grain trait in barley. \u003cem\u003eFrontiers in plant science\u003c/em\u003e, vol. 9, pp. 1921.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eUllrich, S. E. (2014). The Barley Crop: Origin and Taxonomy. \u003cem\u003eBarley: Chemistry and technology\u003c/em\u003e, vol.1.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHua, W., Zhang, X., Zhu, J., Shang, Y., Wang, J., Jia, Q., and Yang, J. (2015). A study of genetic diversity of colored barley (\u003cem\u003eHordeum vulgare\u003c/em\u003e L.) using SSR markers. Genetic Resources and Crop Evolution, vol. 62, pp. 395\u0026ndash;406.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGould, Philpott, M., K. S., Lim, C., and Ferguson, L. R. (2004). In situ and in vitro antioxidant activity of sweetpotato anthocyanins. Journal of agricultural and food chemistry, vol.52, no.6, pp. 1511\u0026ndash;1513.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eWinkel-Shirley, B. (2001). It takes a garden. How work on diverse plant species has contributed to an understanding of flavonoid metabolism. \u003cem\u003ePlant physiology\u003c/em\u003e, vol.127, no. 4, pp. 1399\u0026ndash;1404.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKim, M. J., Hyun, J. N., Kim, J. A., Park, J. C., Kim, M. Y., Kim, J. G., and Chung, I. M. (2007). Relationship between phenolic compounds, anthocyanins content and antioxidant activity in colored barley germplasm. Journal of Agricultural and Food Chemistry, vol. 55, no. 12, pp. 4802\u0026ndash;4809.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBassolino, L., Petroni, K., Polito, A., Marinelli, A., Azzini, E., Ferrari, M., and Cattivelli, L. (2022). Does plant breeding for antioxidant-rich foods have an impact on human health?. Antioxidants, vol. 11, no. 4, pp. 794.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eRadonjić, S., Maraš, V., Raičević, J., and Košmerl, T. (2020). Wine or beer? Comparison, changes and improvement of polyphenolic compounds during technological phases. Molecules, vol. 25, no. 21, pp. 4960.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eFrancavilla, A., and Joye, I. J. (2020). Anthocyanins in whole grain cereals and their potential effect on health. Nutrients, vol. 12, no.10, pp. 2922.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGaikwad, K. B., Rani, S., Kumar, M., Gupta, V., Babu, P. H., Bainsla, N. K., and Yadav, R. (2020). Enhancing the nutritional quality of major food crops through conventional and genomics-assisted breeding. Frontiers in Nutrition, vol. 7, pp. 533453.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKaya, Y., and Akcura, M. (2014). Effects of genotype and environment on grain yield and quality traits in bread wheat (\u003cem\u003eT. aestivum\u003c/em\u003e L.). Food Science and Technology, vol. \u003cem\u003e34\u003c/em\u003e, pp. 386\u0026ndash;393.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSingh, C., Kamble, U. R., Gupta, V., Singh, G., Sheoran, S., Gupta, A., and Singh, G. P. (2021). Pre-harvest sprouting in wheat: current status and future prospects. Journal of Cereal Research, vol. 13.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eRomano, G., Tufariello, M., Calabriso, N., Del Coco, L., Fanizzi, F. P., Blanco, A., and Laddomada, B. (2023). Pigmented cereals and legume grains as healthier alternatives for brewing beers. Food Bioscience, vol. \u003cem\u003e52\u003c/em\u003e, pp. 102463.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eFicco, DB, De Simone V, Colecchia SA, Pecorella I, Platani C, Nigro F, et al. (2014). Genetic variability in anthocyanin composition and nutritional properties of blue, purple, and red bread (\u003cem\u003eTriticum aestivum\u003c/em\u003e L) and durum (\u003cem\u003eTriticum turgidum\u003c/em\u003e L ssp turgidum convar durum) wheats. Journal of Agricultural Food Chemistry, vol. 62, pp. 8686\u0026ndash;95.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSharma, S., Chunduri, V., Kumar, A., Kumar, R., Khare, P., Kondepudi, K. K., and Garg, M. (2018). Anthocyanin bio-fortified colored wheat: Nutritional and functional characterization. PloS one, vol. 13, no. 4, pp. e0194367.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKaur, N. Singh, B. Kaur, A. Yadav, M.P. Singh, N. Ahlawat, A.K. and Singh, A.M. (2020). Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheat grass from different wheat (\u003cem\u003eTriticum aestivum\u003c/em\u003e L.) varieties. \u003cem\u003eFood Chemistry\u003c/em\u003e, vol. 341, pp. 128201.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAbdel-Aal ESM, Hucl P, and Rabalski I. (2018). Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat. Food Chemistry, vol. 254, pp. 13\u0026ndash;9.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGamel TH, Wright AJ, Pickard M, and Abdel Aal ESM. (2020). Characterization of anthocyanin containing purple wheat prototype products as functional foods with potential health benefits. \u003cem\u003eCereal Chemistry\u003c/em\u003e, vol. 97, pp. 34\u0026ndash;8.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eMa D, Zhang J, Hou J, Li Y, Huang X, Wang C, et al. (2018). Evaluation of yield, processing quality, and nutritional quality in different colored wheat grains under nitrogen and phosphorus fertilizer application. Crop Science, vol. 58, pp. 402\u0026ndash;15.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eTian SQ, Chen ZC, and Wei YC. (2018). Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough. Journal of Cereal Science, vol. 83, pp. 63\u0026ndash;7.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGuo Z, Zhang Z, Xu P, Guo Y. (2013). Analysis of nutrient composition of purple wheat. Cereal Research Communities, vol. 41, pp. 293\u0026ndash;303.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLi W, Beta T, Sun S, Corke H. (2006). Protein characteristics of Chinese black-grained wheat. Food Chemistry, vol. 98, pp. 463\u0026ndash;72.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eHe Y. Z, Ning J. F. (2003). Analysis of nutrition composition in the special purple grain wheat \u0026ldquo;Qinhei 1\u0026ldquo; containing rich Fe and Zn. \u003cem\u003eJournal of Northwest A and F University\u003c/em\u003e, vol. 31:, pp. 7\u0026ndash;90.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eXia, Q., Yang, Z., Shui, Y., Liu, X., Chen, J., Khan, S., and Gao, Z. (2020). Methods of selenium application differentially modulate plant growth, selenium accumulation and speciation, protein, anthocyanins and concentrations of mineral elements in purple-grained wheat. Frontiers in Plant Science, vol. 11, pp. 1114.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eDhua S, Kumar K, Yogesh Y, Singh L, and Sharanagat V.S. (2021). Composition, characteristics and health promising prospects of black wheat: a review. Trends Food Science \u0026amp; Technology, vol. 112, pp. 780\u0026ndash;94.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKaur, S., Kumari, A., Sharma, N., Pandey, A. K., and Garg, M. (2022). Physiological and molecular response of colored wheat seedlings against phosphate deficiency is linked to accumulation of distinct anthocyanins. Plant Physiology and Biochemistry, vol. 170, pp. 338\u0026ndash;349.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLiu Q, Qiu Y, and Beta T. (2010). Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds. Journal of Agricultural Food Chemistry, vol. 58, pp. 9235\u0026ndash;41.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eWang, X., Zhang, X., Hou, H., Ma, X., Sun, S., Wang, H., and Kong, L. (2020). Metabolomics and gene expression analysis reveal the accumulation patterns of phenylpropanoids and flavonoids in different colored-grain wheats (\u003cem\u003eTriticum aestivum\u003c/em\u003e L.). Food Research International, vol. 138, pp. 109711.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLi Y, Ma D, Sun D, Wang C, Zhang J, Xie Y, et al. (2015). Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods. Crop Journal, vol. 3, pp. 328\u0026ndash;34.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKhlestkina E. K., Usenko N. I., Gordeeva E. I., Stabrovskaya O. I., Sharfunova I. B., OtmakhovaY. S. (2017). Evaluation of wheat products with high flavonoid content: justification of importance of marker-assisted development and production of flavonoid-rich wheat cultivars. Journal of Genetics and Breeding, vol. 21, pp. 545\u0026ndash;53.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLin B. W., Gong C. C., Song H. F., Cui Y. Y. (2017). Effects of anthocyanins on the prevention and treatment of cancer. Brazilian Journal of Pharmacology, vol.174, pp. 1226\u0026ndash;43.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eCerletti C., De Curtis A., Bracone F., Diges\u0026ugrave; C., Morganti A. G., Iacoviello L., et al. (2016). Dietary anthocyanins and health: data from Flora and Athena EU projects. Brazilian Journal of Clinical Pharmacology, vol. 83, pp. 103\u0026ndash;6.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLi W, Pickard M. D., and Beta T. (2007). Effect of thermal processing on antioxidant properties of purple wheat bran. \u003cem\u003eFood Chemistry\u003c/em\u003e, vol. 104, pp. 1080\u0026ndash;6.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eBartl P., Albreht A., Skrt M., Tremlov\u0026aacute; B., Ošt\u0026aacute;dalov\u0026aacute; M., Šmejkal K., et al. (2015). Anthocyanins in purple and blue wheat grains and in resulting bread: Quantity, composition, and thermal stability. International Journal of Food Science \u0026amp; Nutrition, vol. 66, pp. 514\u0026ndash;9.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKlopotek, Y., Otto, K., and B\u0026ouml;hm, V. (2005). Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity. Journal of agricultural and food chemistry, vol. \u003cem\u003e53\u003c/em\u003e, no. 14, pp. 5640\u0026ndash;5646.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003ePasqualone A., Bianco A. M., Paradiso V. M., Summo C., Gambacorta G., Caponio F., et al., 2015. Production and characterization of functional biscuits obtained from purple wheat. Food Chemistry, vol. 180, pp. 64\u0026ndash;70.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eColeman, R. L., Oza, A. M., Lorusso, D., Aghajanian, C., Oaknin, A., Dean, A., and Vulfovich, M. (2017). Rucaparib maintenance treatment for recurrent ovarian carcinoma after response to platinum therapy (ARIEL3): A randomised, double-blind, placebo-controlled, phase 3 trial. The Lancet, vol. 390, no. 10106, pp. 1949\u0026ndash;1961.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eCalinoiu L. F. and Vodnar D. C. (2020). Thermal processing for the release of phenolic compounds from wheat and oat bran. Biomolecules, vol. 10, pp. 21.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eYu L. and Beta T. (2015). Identification and antioxidant properties of phenolic compounds during production of bread from purple wheat grains. Molecules, vol. 20, pp. 15525\u0026ndash;49.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eGelinas P. and McKinnon C. M. (2006). Effect of wheat variety, farming site, and bread-baking on total phenolics. International Journal of Food Science and Technology, vol. 41, pp. 329\u0026ndash;32.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eDubat, A. (2010). A new AACC International approved method to measure rheological properties of a dough sample. \u003cem\u003eCereal Foods World (CFW)\u003c/em\u003e, vol. \u003cem\u003e55\u003c/em\u003e, no. 3, pp. 150.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAssociation of Official Analytical Chemistry, AOAC (2002). AOAC Official Method 999.11, Determination of lead, cadmium, copper, iron, and zinc in food, atomic absorption spectrophotometry after dry ashing, 18th ed. USA: AOAC.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSingleton, V. L., Orthofer, R., and Lamuela-Ravent\u0026oacute;s, R.M. (1999). Analysis of Total Phenols and Other Oxidation Substrates and Antioxidants by Means of Folin-Ciocalteu Reagent. In \u003cem\u003eMethods in Enzymology\u003c/em\u003e; Elsevier: Amsterdam, vol. 299, pp. 152\u0026ndash;178.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eFeregrino-P\u0026eacute;rez, A.A., Berumen, L.C.; Garc\u0026iacute;a-Alcocer, G. Guevara-Gonzalez, R.G., RamosGomez, M., Reynoso-Camacho, R., Acosta-Gallegos, J.A., and Loarca-Pi\u0026ntilde;a, G. (2008). Composition and chemopreventive effect of polysaccharides from common beans (\u003cem\u003ePhaseolus vulgaris\u003c/em\u003e L.) on azoxymethane-induced colon cancer. Journal of Agricultural Food Chemistry, vol. \u003cem\u003e56\u003c/em\u003e, pp. 8737\u0026ndash;8744.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAbdel-Aal, E.-S.M. and Hucl, P. (1999). A rapid method for quantifying total anthocyanins in blue aleurone and purple pericarp wheats. Cereal Chemistry Journal, vol. \u003cem\u003e76\u003c/em\u003e, pp. 350\u0026ndash;354.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKaur H. and Gill B. S. (2021). Changes in physicochemical, nutritional characteristics and ATR\u0026ndash; FTIR molecular interactions of cereal grains during germination. Journal of Food Science and Technology, vol. 58, no. 6, pp.:2313\u0026ndash;2324.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eIslam M.Z., An H.G., Kang S.J., and Lee Y.T. (2021): Physicochemical and bioactive properties of a high β-glucan barley variety 'Betaone' affected by germination processing. International Journal of Biological Macromolecules, vol. 177, pp. 129\u0026ndash;134.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKayisoglu, C., Altikardes, E., Guzel, N., \u0026amp; Uzel, S. (2024). Germination: A powerful way to improve the nutritional, functional, and molecular properties of white-and red-colored sorghum grains. Foods, vol. 13, no. 5, pp. 662.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAnaemene, D., and Fadupin, G. (2022). Anti-nutrient reduction and nutrient retention capacity of fermentation, germination and combined germination-fermentation in legume processing. Applied Food Research, Vol.2, no.1, pp. 100059.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSingh, A., Sharma, S., and Singh, B. (2017). Effect of germination time and temperature on the functionality and protein solubility of sorghum flour. Journal of Cereal Science, vol. 76, pp. 131\u0026ndash;139.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eXu, M., Jin, Z., Simsek, S., Hall, C., Rao, J., and Chen, B. (2019). Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. \u003cem\u003eFood Chemistry\u003c/em\u003e, vol. 295, pp. 579\u0026ndash;587.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eOskayba\u0026cedil;S-E., B., \u0026Ouml;zbey, A., and Kahraman, K. (2021). Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making. Food Meas., \u003cem\u003e15\u003c/em\u003e, 4245\u0026ndash;4255.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eDemir, B. and Bilgi\u0026ccedil;li, N. (2020). Changes in chemical and anti-nutritional properties of pasta enriched with raw and germinated quinoa (\u003cem\u003eChenopodium quinoa\u003c/em\u003e Willd.) flours. Journal of Food Science and Technology, vol. 57, pp. 3884\u0026ndash;3892.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eDarwish, A. M., Al-Jumayi, H.A., and Elhendy, H.A. (2021). Effect of germination on the nutritional profile of quinoa (\u003cem\u003eCheopodium quinoa\u003c/em\u003e Willd.) seeds and its anti-anemic potential in Sprague\u0026ndash;Dawley male albino rats. Cereal Chemistry, vol. 98, pp. 315\u0026ndash;327.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKajla, P., Sharma, A., and Sood, D. R. (2017). Effect of germination on proximate principles, minerals and anti-nutrients of flaxseeds. Asian Journal of Dairy Food Research, vol. 36, pp. 52\u0026ndash;57.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eChinma C. E, Azeez S. O, Bassey S. O, Eze U. R, Makinde A. F, Sakariyah A. A, Okubanjo S. S., Nahemiah D, and Oluwafemi A. A. (2022). Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours, LWT. Food Science and Technology, vol. 154, pp. 112734.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eFeregrino-P\u0026eacute;rez, A. A., Mercado-Luna, A., Murillo-C\u0026aacute;rdenas, C. A., Gonz\u0026aacute;lez-Santos, R., Ch\u0026aacute;vez-Serv\u0026iacute;n, J. L., Vargas-Madriz, A. F., and Luna-S\u0026aacute;nchez, E. (2024). Polyphenolic compounds and antioxidant capacity in native maize of the sierra gorda of quer\u0026eacute;taro. \u003cem\u003eAgronomy\u003c/em\u003e, vol. 14, no 1, 142.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eShimelis E. A and Rakshit S.K. (2007). Effect of processing on anti-nutrients and in vitro protein digestibility of kidney bean (\u003cem\u003ePhaseolus vulgaris\u003c/em\u003e L.) varieties grown in East Africa. \u003cem\u003eFood Chemistry\u003c/em\u003e, vol. 103, pp. 161\u0026ndash;172.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLiukkonen, K. H., Katina, K., Wilhelmsson, A., Myllymaki, O., Lampi, A. M., Kariluoto, S., and Poutanen, K. (2003). Process-induced changes on bioactive compounds in whole grain rye. \u003cem\u003eProceedings of the Nutrition Society\u003c/em\u003e, vol. 62, no. 1, pp. 117\u0026ndash;122.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003e\u003cem\u003eFrontiers in Nutrition\u003c/em\u003e, vol. 9, no. 878221.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSaleh, A. S., Wang, P., Wang, N., Yang, S., and Xiao, Z. (2019). Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Critical reviews in food science and nutrition, vol 59, no. 2, pp. 207\u0026ndash;227.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSaini, P., Kumar, N., Kumar, S., Mwaurah, P.W., Attkan, A.K., Singh, V.K., Garg, M.K. (2021). Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review. Critical Revised Food Science and Nutrition, vol. 61, pp. 3197\u0026ndash;3210.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eKajla, P., Chaudhary, V., Dewan, A., and Goyal, N. (2023). Colored cereals: Botanical aspects. In Functionality and Application of Colored Cereals (pp. 1\u0026ndash;25). Academic Press.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eSuri, S., and Singh, A. (2023). Colored cereals: Beyond nutritional values. In Functionality and Application of Colored Cereals (pp. 47\u0026ndash;72). Academic Press.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eAbdel-Aal, E.-S.M., Young, J.C., and Rabalski, I. (2006). Anthocyanin composition in black, blue, ink, purple and red cereal grains. Journal of Agricultural Food Chemistry, vol.54, pp. 4696\u0026ndash;4704.\u003c/span\u003e\u003c/li\u003e \u003cli\u003e\u003cspan\u003eLee, C., Han, D., Kim, B., Baek, N., and Baik, B. (2013). Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from Hulless pigmented barley cultivars. International Journal of Food Science Technology, vol. 48, no. 5, pp. 984\u0026ndash;991.\u003c/span\u003e\u003c/li\u003e\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true},"keywords":"germination, anthocyanin, purple barley, purple wheat, protein, zinc","lastPublishedDoi":"10.21203/rs.3.rs-4761793/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-4761793/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eAbyssinian purple-colored wheat and barley and malt barley were analyzed for their antioxidant content and mineral elements before and after 72 hours of germination. During the 72-hour germination period, various nutrients in pigmented cereals were equally affected, leading to changes in fiber, fat, ash, tannin, and anthocyanin levels. The protein percentages for Abyssinian purple-colored barley, Abyssinian purple-colored wheat, and germinated barley malt flour are 56%, 45%, and 77%, respectively. The iron content (mg/100 g) for the different types of barley and wheat are as follows: raw malt barley (21.94), germinated malt barley (23.93), Abyssinian purple-colored barley (178), and purple-colored wheat (352.86). The calcium and zinc content follow a similar pattern for the different types. During the 72-hour germination stage, condensed tannin concentration decreases due to reduced polyphenol oxidase activity, increased enzymatic metabolism, and tannin leaching from the germinating mass. The phenolic content tripled from 63.5 to 189.6 mg GAE per 100 g in germinated samples. Abyssinian purple barley has the highest anthocyanin content, followed by purple wheat. Both barley and wheat showed decreased TAC after germination, along with changes in protein, mineral, tannin, and anthocyanin contents. This may reduce antioxidant concentrations in colored grains used in consumer goods.\u003c/p\u003e","manuscriptTitle":"Germination Process Impact on Proximate, Inorganic, and Phytochemical Contents of Malt Barley, Abyssinian Purple-Colored Barley and Wheat","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2024-08-22 07:48:22","doi":"10.21203/rs.3.rs-4761793/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2024-08-12T05:10:41+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2024-08-11T19:31:38+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2024-08-10T04:48:18+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"76322460823445455835705834310499062410","date":"2024-08-05T12:04:33+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2024-08-03T15:12:50+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"228125529844668777429183529124266311150","date":"2024-08-02T20:27:07+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"152462952159171584577018474620752307138","date":"2024-08-01T07:44:35+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"250826475426218984889368477912500769403","date":"2024-07-31T23:21:36+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2024-07-31T15:24:51+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2024-07-29T06:38:07+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2024-07-27T09:12:25+00:00","index":"","fulltext":""},{"type":"submitted","content":"Discover Food","date":"2024-07-18T10:16:55+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"discover-food","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"discoverfood","sideBox":"Learn more about [Discover Food](https://www.springer.com/44187)","snPcode":"","submissionUrl":"","title":"Discover Food","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Discover Series","inReviewEnabled":true,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"5bb0d4e3-71b4-43ca-98de-0209eebb1809","owner":[],"postedDate":"August 22nd, 2024","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[],"tags":[],"updatedAt":"2024-10-10T04:38:51+00:00","versionOfRecord":[],"versionCreatedAt":"2024-08-22 07:48:22","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-4761793","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-4761793","identity":"rs-4761793","version":["v1"]},"buildId":"qtupq5eGEP_6zYnWcrvyt","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}