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Nutritional improvement of cereals by sprouting
1989
Chavan, J.K. ; Kadam, S.S.
This article reviews the literature related to the improvement of the nutritional value of cereals by sprouting. Sprouting of grains increase content of the essential amino acids, total sugars, and the B vitamins, and decreases content of antinutrients. Protein and starch digestibility are improved by sprouting. The use of sprouted cereals in traditional and processed foods is described
composicion; produit cerealier; proteinas; poussee; grain; brotacion; composition; proteine; valeur nutritive; granos; productos derivados de cereales; valor nutritivo
Critical reviews in food science and nutrition (USA)



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