Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat

The objective was to produce breakfast flakes by extrusion using whole meal from sprouted wheat increase mineral bio-accessibility and provide intrinsic sweetness without compromising their textural properties. Resting the ingredient mixture containing (sprouted) at 50 °C pH 3.8 for 1 h prior flake production allowed in situ endogenous phytase action. This resulted end-products that had higher bio-accessibilities of Fe (29–38%) Zn (17–32%) than corresponding values control (8% 8%, respectively). Further, can be enhanced as grains are a source saccharides released starch degrading enzymes. Substituting recipe led darker with increased density corrected hardness. latter due lower bulk densities crystallinity observed flakes. Nevertheless, still 70–80% initial hardness after soaking 30 s semi-skimmed milk. here developed meet growing consumer interest healthy tasty foods. presented technology lowers need extrinsic micronutrient fortification making full use nutritional potential grains.