Nutritional improvement of cereals by sprouting

Abstract

Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, the nutritional quality of cereal grains and sensory properties of their products are inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, presence of certain antinutrients, and the coarse nature of the grains. The consumption of sprouted cereals is becoming popular in various parts of the world. Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting. The magnitude of the nutritional improvement is, however, influenced by the type of cereal, seed quality, sprouting conditions, and it is not large enough to account for in feeding experiments with higher animals. In this review, the available literature concerning the nutritional improvement of cereals by sprouting and utilization of sprouted cereals in traditional and processed foods has been compiled and is critically reviewed.

Development and shelf-life evaluation of pearl millet based upma dry mix

“…Maximum loss of Ca (15.78%) and Zn (8.65%) followed by Fe (7.32%), Cu (5.6%) and P (5.47%) was observed during soaking. The reduction of minerals may be attributed to loss of nutrients due to leaching during soaking (Charan and Kadam 1989). Steaming caused slight reduction in minerals but it was not significant (p≤0.05) and this may be due to effect of high temperature (Malik et al 2002).…”

An Estimated Value and Change in TDF Binding Major Minerals of Soybean Sprouts Depending on Cultivation Days and Parts

“…국내 콩나물의 시장규모는 5～6천억원으로 연 간 약 50만 톤 정도가 생산되고 있으며 [8], 일인당 하루 평균 16 g 정도 소비되는 주요한 채소이다 [16]. 콩나물은 발아과정 중 호흡과 대사작용으로 인해 영양성분 및 기능성 물질이 변 화되는데, 특히 콩에는 함유되어 있지 않은 비타민 C가 생성되 며 비타민 B2는 거의 2배가 증가하는 것으로 보고되고 있다 [4,9]. 또한 향이 개선되고 소화율이 증진되며 장내의 가스 발 생인자, 항영양인자 및 트립신 저해제의 활성이 억제될 뿐만 아니라 무기성분과 결합하는 phytic acid가 감소되어 무기질 의 이용이 증가된다 [12].…”

Farinha integral de trigo germinado: 3. Características nutricionais e estabilidade ao armazenamento

“…CHAVAN & KADAN [7], contudo no Brasil poucos trabalhos sobre trigo germinado foram publicados [19,27] e não foram encontrados relatos sobre características nutricionais e sobre estabilidade ao armazenamento de farinha integral obtida a partir de trigo germinado.…”