Reference Number: 643
Year: 2021
Link: Link to original paper
Flavour: Amino acids
Nutrition: Amino Acids | B Vitamins | Carbohydrates | Iron absorption | Minerals | Phytic acid | Selenium | Vitamins
Inclusions: Barley
Summary
Scientific literature is evident that germinated seeds possess a promising potential for essential nutrients, flavours, and textural attributes over non-germinated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, the shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed’s nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.
KEYWORDS: Germination, nutritional changes, products, sprouting
Significance to the baker:
Sprouted grains are whole grains that are soaked and then nurtured in a warm, moist environment until sprouting occurs. Interestingly, sprouting appears to alter the grain’s structure, potentially enhancing its nutritional profile and digestibility. More specifically, sprouting can degrade phytic acid, making vitamins and minerals bioavailable. What’s more, sprouting can also increase the levels of prebiotic oligosaccharides in oat, barley and wheat. With that said, sprouting impacts the nutritiousness and digestibility of different grains in unique ways.
