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 …

Development of a novel foodstuff from pre-germinated brown rice by a twin-screw extruder
was investigated. The characteristics of the components of the materials and the products …

The nutritional quality of cereals and the sensorial properties of their products are
sometimes inferior as compared to other sources of food which is due to the lower protein …

Brown rice, unmilled or partly milled, contains more nutritional components than ordinary
white rice. Despite its elevated content of bioactive components, brown rice is rarely …

The increasing demand for healthy food products has promoted the use of germinated
seeds to produce functional flours. In this study, germination conditions were optimized in …

This study is aimed to produce and characterize a novel gluten-free ingredient from oat
through sprouting at 18° C for 96 h. The nutritional and bioactive properties as well as key …

Proximate content and fatty acid composition of germinated and non-germinated legumes
(kidney, mung, soy bean and peanut) and rice varieties (red, black, Barrio, brown and …

BACKGROUND Germination is accompanied by various metabolic reactions in the seed,
which lead to alteration of its chemical composition as compared to raw seed. Among the …

Sprouting is a traditional processing method which has been used for centuries to improve
the nutritional value of cereals and legumes. There has been growing interest in sprouted …