Effect of Germination on Phytic Acid, Protein and Fat Content of Rapeseed

Rapeseed was germinated over a 7-day period and the changes in phytic acid, protein and fat contents were monitored. Two-day germination period reduced the phytic acid by 13% and slightly increased the fat and protein by 6 and 4%, respectively. A 65% decrease in phytic acid, 10% increase in protein and 46% decrease in fat were observed after 7 days of germination. The free fatty acid values increased from 1 to 120. While reduction in phytic acid and increase in protein are desirable, the reduction in fat and its increased hydrolysis to free fatty acids after 7 days may be considered detrimental if rapeseed oil is to be extracted for commercial purposes.