Cereal sprouts: Composition, nutritive value, food applications

Abstract

The practice of sprouting of cereal grains has become popular in the western world. Sprouted grains are thought of as having exceptional nutritive value. Sprouting is easy and can be done without sophisticated equipment. Untreated seeds of good quality and high germination percentage are placed in an environment of adequate water, a desirable temperature, and a certain composition of gases in the atmosphere for several days for sprouting. The sprouts can be kept for a few days to over a week under refrigeration. They can be used in many different foods including breakfast items, salads, soups, casseroles, pasta, and baked products. Sprouting of grains causes increased enzyme activity, a loss of total dry matter, an increase in total protein, a change in amino acid composition, a decrease in starch, increases in sugars, a slight increase in crude fat and crude fiber, and slightly higher amounts of certain vitamins and minerals. Most of the increases in nutrients are not true increases, however. They simply reflect the loss of dry matter, mainly in the form of carbohydrates, due to respiration during sprouting. As total carbohydrates decreases, the percentage of other nutrients increases. There are no nutritional evaluations of cereal sprouts in humans. Animal studies with cattle, pigs, chickens, and rats have failed to show a superior nutritive value of sprouted grains over ungerminated grains. Studies with humans are not likely to produce more encouraging results.

Evaluation of Anti-Nutritional Factor Reduction Techniques for Triticale Improved Utilization System in Amhara Region

“…The crude protein and oil content of triticale were found 14.64% and 1.08% respectively. In case of protein content, the result found was greater while the oil content was lowered than the report by Grewal and Jood [5] but in agreement with Lorenz [6] report. The total carbohydrate content of triticale was resulted as 71.15% while the total ash content was 1.97%.…”

Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains

“…These processes are known to activate phytases, which in turn hydrolyze phytate, rendering iron and zinc more available. During germination, endogenous phytase activity in cereals and legumes increases as a result of de novo synthesis and/or activation, resulting in reductions in inositol penta-and hexa-phosphates depending on the species and variety (Lorenz, 1980;Bartnick and Szafranska, 1987;Chavan and Kadam, 1989;Reddy et al, 1989). Reddy et al (1989) have reported reductions in phytate ranging from 36% for sprouted soya beans to 53% for germinated lentils.…”

Uptake and distribution of rare earth elements in rice seeds cultured in fertilizer solution of rare earth elements

“…From two to three days on, the enzyme abilities of endopeptidases and carboxypeptidases increase rapidly, storage protein hydrolysis increases correspondingly, and the major products formed are amino acids and peptides. In addition, Lorenz (1980) reported that the sprouting of grains can cause a series of property changes including an increase in enzyme activity and total protein; changes in amino acid composition; a loss of total dry matter; a decrease in starch and sugars; a slight increase in crude fat and crude ®ber etc.…”