| A series of experiments on grain-seed germination, such as millet, maize, wheat, sorghum and peanut, were earned out at room temperature, and great changes in viscosity and nutritional composition during germination was observed. MD-1, a kind of weaning food, wasproduced from germinated grain flour blended in a suitable proportion, have a desirable effect as good as milk. After further experiments on fermentation and extrusion, the color, flavor, and nutritive value of MD-1 have been significantly improved The major results as follows:1. Grain seeds, after germination, have changed their physical and chemical characters greatly. The viscosity change is critical During germination, the viscosity of all seeds decreased dramatically to the lowest point. Especially sorghum and maize have the greatest drop degree from 328.90 cP and 158.61 cP to 43 cP or so, as much as 11% and 22% of their original viscosity values respectively. The others, apart from peanut, have over 50 percent of viscosity reduction. But after 72-h germination, the viscosity began to rise. This research hasn't been reported in domestic public data.2. The main cause of viscosity change is that during germination, the amylase was activated and led polysaccharides to being analyzed and producing a large mount of reducingsugar. During 96-h germination, the total sugar content of seeds decreased by about 25%, especially for the maize, from 57.6% down to 36.4% by 36.8%. In contrast, all reducing sugar contend increased over 5 times, and for maize and wheat, from 1.97% and 2.37% up to 21.75% and 46.72% increased 10 times and 18 times respectively. This phenomenon is one ofthe major characters of grain seeds during germination3. During germination, the protein contents of all seeds trend to decrease slightly, as for soybeans, from 22.91% down to 15.04% by 34% at 48 hours, and than changed slowly. Germination made the protein composition changed significantly and raised chemical scores, so improved the nutritional value. The fat contents trend to drop in 96-h germination, especially the millet and maize have the greatest fat drop from 6.94% and 5.84% down to 3.97% and 4.07% by 42.8% and 30.3%, respectively.4. After grain flour blended, theirnutrient corrpositoon can be complemented each other, so their nutritive value can be improved largely. On account of nutritional indications such as protein contents, pjotein-to-energy ratios, viscosity and caloric etc.,the desirable recipe, MD-1, can be determined millet 2%, maize 2%, wheat 4%, sorghum 4%, soybean 2%, peanut 4%, water 72%. The major nutrient composition in this retipe can meet the requirement of 1/3 of RDA, but it lacks enough minerals which should be complemented. In a all, the nutritive value of the blends in this recipe can almost equal to the pure milk.5. The colour, flavor and taste of MD-1 after extrusion is superior to that of the unextruded samples.6. After 16-hour fermentation by L.plantarum and S. cerevisiae(1:1),the flavor and nutritive value of MD-1 were improved. The control( ungenninated MD-1), MD-1 and famented MD-l are proved to have different changes in protekicomrxjshion, and their chemical scores in turn are 71,73 and 81 .So germination and fennentation can improve the nutritive value of grains. Generally, on account of the requirement of nutrition and processing cost, 72-hour germination is considered to be a desirable times.7. The influential fectors of the MD-1 in returns are maize, vvteat, peanut, sorghurn, soybean and millet, in a sequence from strongness to weakness.
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