Nutritional and end‐use perspectives of sprouted grains: A comprehensive review

Abstract

Cereals are a part of the grass family named Gramineae. They grow dried, single-seeded fruits termed grains, consisting of seed and a fruit coat (pericarp). The grain itself contains the endosperm, embryo (germ), nuclear epidermis, and also the coat of the seed. Chemical compositions of cereals are put into the cell walls or even other barriers in components isolated from each other (Delcour et al., 2010).Pulses have long been considered to be an excellent source of proteins, fiber, and antioxidant compounds, such as phenolic acids, flavonoids, and polyphenols, for their nutritious and healthpromoting attributes and also have a lower glycemic index (Hall et al., 2017). Therefore, in many food recipes formulated for the general public or in particular for special diets like vegetarian, and gluten-free, the pulse may be taken as an entirety and being used as an element.Additionally, the pulses consumed by consumers are unexplored by the prevalence of antinutrients, including trypsin inhibitors, phytic acid, and some indigestible oligosaccharides, that cause digestive distress (Hall et al., 2017). Last but not least, the presence of nonflavors can discourage the usage of pulses when used in food processing (Roland et al., 2017).In this regard, many processes have been implemented to pulsessuch as soaking, extrusion, dehulling, and fermentation-in the light of scientific proof to suggest an increased intake of pulses to boost the health (Patterson et al., 2017). Sprouting is very common in the

Profiling of polyphenols for in-depth understanding of Tartary buckwheat sprouts: Correlation between cultivars and active components, dynamic changes and the effects of ultraviolet B stress

“…During sprouting, carbohydrates, lipids and proteins stored in the seeds are broken down to provide energy and synthesize substrates for the early stages of seed germination ( Ikram et al, 2021 ). Meanwhile, an increased level of secondary metabolites with various health benefits is often observed during germination in various sprouts, such as Alfalfa and Buckwheat ( Aloo, Ofosu, & Oh, 2021 ).…”

Nutritional and therapeutic properties of barley broth (Talbinah): recent updates

“…[36] The consumption activity of barley was studied, and the results showed that barley consumption improved liver cells. [12] The majority of the results revealed that when barley was germinated, its apparent weight and b-glucans activity increased, study reveals that germination compacts the grains, which is related to an increase in anti-diabetic activity in human beings. [24]…”

“…Since barley can be used in a variety of healthy eating items, there has been an increase in research interest in its use in a variety of food applications in recent years. [12] Barley flour can be used in the manufacturing of different food products and is also used as a traditional Arabic, Kurdish, Persian, and Turkish food item including Talbinah, kashk and murri. Barley soup is usually served during Ramadan in Saudi Arabia.…”

Consumption of Sprouts and Perceptions of Their Health Properties in a Region of Northwestern Mexico

“…As sprouts are consumed at the beginning of the growing phase, their nutrient concentration remains very high [ 2 ]. In addition to being a rich source of nutritional compounds, sprouts contain as many phytochemicals (sulphoraphane, sulphoraphene, isothiocyanates, glucosinolates, enzymes, antioxidants and vitamins) as an entire plant [ 3 , 4 ]. Sprouted seeds have long been consumed in oriental countries and form an important part of their culinary history.…”