Sprouted Cereal Grains and Products

Marti, Alessandra; Cardone, Gaetano; Pagani, Maria Ambrogina

doi:10.1002/9781119470182.ch6

Cited by 8 publications

(7 citation statements)

References 88 publications

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“…The raise in proteases can contribute to the possible breakdown of proteins that form gluten, thus decreasing the overall consistency of the dough. The rise in lipase enzymes will contribute to lipid breakdown as well as the high potential for auto‐oxidation, resulting in the end product developing off‐flavors (Marti et al., 2020 ).…”

Section: Germination/sprouting Processmentioning

confidence: 99%

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

Ikram

Saeed

Afzaal

et al. 2021

Food Science & Nutrition

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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

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Section: Germination/sprouting Processmentioning

confidence: 99%

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

Ikram

Saeed

Afzaal

et al. 2021

Food Science & Nutrition

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“…The seeds started to imbibe water rapidly at the early stage of steeping, resulting in presence of the respiration along with activation of endogenous enzymes. Consequently, storage macromolecules were hydrolysed into extensive soluble substances to support growth including the GABA (Marti et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…The effects of soaking time and germination time on the GABA accumulation in the mung bean seeds were also investigated. Figure 3 shows that the amount of GABA increased with increasing the soaking time from 0 to 4 h. However, the seed soaked in water for 5 h had lower GABA content than that soaked for 4 h. As a result, the highest level of GABA in the germinated mung bean seeds (1,259 mg kg −1 powder (db) was obtained with the ratio of seeds to water of 1:4 (g mL −1 ), the soaking temperature of 40°C, the soaking time of 4 h and the germination time of 7 h. The highest level of GABA was obtained when soaking the seeds at 40°C for 4 h as compared to the higher or lower soaking temperature and soaking time because this condition was appropriate to markedly facilitate the water absorbing capability of the seeds, as well as the activation of enzymes including peptidases and GAD, which promoted the accumulation of the GABA in the mung bean seeds (Marti et al ., 2021). In addition, an adequate soaking condition also triggered a severe challenge for seeds, resulting in increasing accumulation of the GABA as a protective response to stress‐induced oxygen deficit and heat treatment (Shelp et al ., 2012; Ding & Feng, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…As the soaking temperature was in a range of 30 to 40°C, the amount of GABA of the germinated mung bean seeds rapidly increased and reached a maximum value at 7 h of germination. The gradual decrease in the GABA content in the germinated mung bean seeds were observed when the germination time was longer than 7 h because the GABA could be used to expand the new cells and organelles of new seedlings (Marti et al, 2021). As a result, the highest yield of GABA was obtained when the mung bean seeds were soaked in the water at 40°C for 3 h and germinated for 7 h. Wang et al (2010) reported that the activity of GAD in rice bran was still active between 35 and 45°C and reached the maximum value at 40°C.…”

Section: Effects Of Soaking Temperatures and Germination Time On Gaba...mentioning

confidence: 99%

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Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean (Vigna radiata)

Nguyen

Hoa

Hung

2021

Int J of Food Sci Tech

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Summary Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including γ‐aminobutyric acid (GABA). The objectives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, addition of L‐glutamic acid (L‐Glu) or gibberellic acid (GA3)) and germination time on accumulation of GABA in the germinated mung bean seeds. The mung bean seeds, soaked at 40°C for 4 h with ratio of seeds to water of 1:4 (g mL−1) and then germinated for 7 h, accumulated higher amount of GABA than other soaking conditions and germination time. The addition of GA3 (0.30 mg L−1) or L‐glu (1,000 mg L−1) or acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation. Among them, the soaking water with pH 5.5 was more effective than adding with the L‐Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds. The findings of this study provide useful information to produce GABA‐enriched and healthy foods from mung beans.

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“…It also enhances the activity of amylase which hydrolyzes starch into simple sugars in a shorter period. In this regard, the duration of the sprouting period influences starch dilapidation (Marti et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective

Maqbool,

Khalid,

Mahum

et al. 2023

Food Science & Nutrition

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Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout‐based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage, and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anticancer properties. Cereal sprout‐based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave‐existed extraction, pulse electric field, and enzyme‐associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient‐dense sprouts have a low environmental impact and are widely accepted by consumers. This review explores for the first time and sheds light on the antioxidant potential, sensory evaluation, industrial applications, and health perspective of cereal sprout‐based food products.

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Sprouted Cereal Grains and Products

Cited by 8 publications

References 88 publications

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

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

Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean (Vigna radiata)

Cereal sprout‐based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective

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