. . . "In the same direction Martinez et al. (1980) said the germination of seeds improves the nutritional value of cereals while raising their content in lysine and in tryptophan and in vitamins such as the Vitamins C, B, A and E. Soaking helps to eliminate flatulence factors (stachyose, raffinose) and reduced phytate content (FAO, 1995)." . .