Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Abstract

Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.

Effect of Baking Time and Temperature on Nutrients and Phenolic Compounds Content of Fresh Sprouts Breadlike Product

“…In particular, the total sugar content of the GR and WM raw sprouts was respectively 1.41 and 1.62 g 100 g −1 (db) and no detectable levels of dextrins were observed in the same samples previously studied [ 6 ]. The starch hydrolysis which occurs during early baking led to an increase in dextrins, as a result of the amylase activities at a temperature lower than 80 °C, as reported in other research [ 33 ]. As mentioned above, after processing, the main sugar was maltose and sucrose levels were lower compared to the raw sprouts.…”

Sprouting improves the bread‐making performance of whole wheat flour (Triticum aestivum L.)

“…The biochemical changes occurring during sprouting are the driving force for the well documented enhancement of the nutritional and sensory properties of sprouted grains. 12 High levels of synthesis and accumulation of hydrolytic enzymes might lead to relevant changes in dough properties, responsible for an overall decrease in bread-making performance. 3 This behavior is typical of wheat subjected to pre-harvest sprouting directly in the field.…”

Phenolic Compounds and Bioaccessibility Thereof in Functional Pasta

“…Cereal seed germination may impact on nutritional properties of cereals [87] and possibly cereal-based products. An increase in phenolic compound content ranging from 1.2 to 3.6 folds was reported in wheat, barley, sorghum, rye, oat and brown rice, after germination [87][88][89][90][91][92][93][94]. During sprouting, cell wall-degrading enzymes, such as cellulases, endoxylanases and esterases, are biosynthesized.…”