In an experiment at the University of Alberta, barley kernels were sprouted from 2 to 5 days, then oven-dried and milled. Researchers found decreases in dry matter, gross energy (calories) and triglycerides, and increases in fiber and diglyceride content. After the sprouted barley was fed to rats, scientists said that “digestibility data showed an enhancement of digestibility of nutrients in barley… implying that sprouting improved nutritional qualify of barley.”
Plant Foods for Human Nutrition, September 1989; 39(3):267-78.
