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Nutritional food prepn. by grain germination - with starch liquefaction and vitamin increase under protective conditions
Food is prepd. by a protective process, by germination of grain, pref. for 4-5 days at 20 degrees C, to cause enzymatic liquefaction of starch and a high increase of vitamin content. Preservation of the germinated food is effected with reversible inactivation of the enzymes. This is achieved by drying at 20 degrees C, with acidification, using natural prods., e.g. lemon juice. Natural additives, which increase vitamin C content, e.g., rose hips, may be added. Germ food is used for diets, e.g. for slimming, in baking, as meat substitute and as chocolate compsn. They have a high filling power; vitamin content is high; natural flavours encourage chewing. The soluble starch dissolves in saliva. Germ food also combats brain degeneration, is easily digested and helps to maintain a steady, optimum blood-sugar level. Drying and germination pref. takes place on grids or strips of metal or textile.
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