Sprouting effects on the physicochemical, enzymatic, and microstructure properties of Bari Gom-26 (Triticum aestivum L.) in Bangladesh

• Protein increased from 12.37% to 13.73% after 24h sprouting of Bari Gom-26 (p<0.05) • Starch and gluten decreased, which is beneficial for gluten-sensitive people • Enzyme activities peaked at 24 hours of sprouting, yielding enhanced nutrients • Functional properties improved: better oil absorption and a higher solubility index • Particle size reduced: 11.68 to 4.80 µm; non-significant changes in microbial growth BARI Gom-26, a wheat variety ( Triticum aestivum L.) developed by the Bangladesh Agricultural Research Institute (BARI), shows strong heat tolerance and yield. Sprouting process increases the nutrition value of the seeds by germinating dormant seeds and activating enzyme systems. In this study, the seeds of wheat were sprouted for different hours and sprouted wheat flour (SWF) was further compared with raw wheat flour (RWF, control) to study the characteristics of the flours by analyzing their physicochemical, enzymatic, functional, and microstructural properties. Protein contents (12.37% → 13.73%) of sprouted seeds after 24 hours were significantly (p < 0.05) enhanced. On the other hand, starch (47.90% → 40.29%) and measurable gluten (9.60% → 5.34%) levels reduced. Enzyme activities were highest at 24 hours, with α-amylase (2.48 U/g), invertase (2.69 U/g), and protease (0.25 U/g). The functional properties of SWF exhibited improvement, notably in water solubility index and oil absorption capacity, signifying enhanced hydration and emulsification characteristics. Microstructure analysis revealed a reduction in particle size from 11.68 µm to 4.80 µm, thereby improving digestibility. Microbial safety was preserved, with no substantial increase in microbial load during sprouting. These results indicate the benefits of sprouted BARI Gom-26 flour as a nutrient-rich and functional ingredient in bakery products, composite flours, weaning foods, and cereal-based health foods. Its improved properties may help address nutritional gaps in Bangladesh and promote the development of value-added and healthier food products by local industries.