Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make
nutrients available for plant growth and development. Consumption of sprouted grains is …

Scientific literature is evident that the germinated seeds possess a promising potential for
essential nutrients, flavors, and textural attributes over nongerminated grain. In recent …

The practice of sprouting of cereal grains has become popular in the western world.
Sprouted grains are thought of as having exceptional nutritive value. Sprouting is easy and …

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 …

Sprouted grains are widely consumed all over the world. Through simple sprouting
procedures, many grains, including cereals and legumes, can develop improved nutritional …

Wheat, alfalfa, and radish sprouts are well-renowned for their high nutritional content.
However, their optimal imbibition and germination durations are rarely considered in the …

In order to investigate the nutritional quality of industrial-scale sprouted versus unsprouted
chickpeas and green peas, before and after cooking, the ultrastructure, chemical …

In the last decade, there has been an increase in the use of sprouted grains in human diet
and a parallel increase in the scientific literature dealing with their nutritional traits and …

Background Germination has been widely employed to produce germinated edible seeds
and sprouts for consumption in our daily life. Through simple germination procedures, many …

Barley and canola seeds were sprouted over a 5 day period, in laboratory conditions under
room temperature (22° C) and room lighting. Following initial hydration, seeds were kept …