Based on the data of the literature it can be stated that the original composition of the seeds essentially changes during germination. The quantity of the protein fractions changes, the proportion of the ni- trogen containing fractions shifts towards the smaller protein fractions, oligopeptides and free amino acids. Beyond this changes the quantity of the amino acids (some of them increase, others decrease or do not alter) during germination, and nonprotein amino acids also are produced. In consequence of these changes, the biological value of the sprout protein increase, and greater digestibility was established in animal experiments. The composition of the triglycerides also changes, owing to hydrolysis free fatty acids originate, that can be considered as a certain kind of prediges- tion. Generally, the ratio of the saturated fatty acids increases compared
