fao_logo

Nutritional improvement of cereals by sprouting

rdf logo     rdf logo

Kadam, S.S.
Chavan, J.K. (Mahatma Phule Agricultural University, Rahuri, India)

Abstract:
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





Translate with Translator

This translation tool is powered by Google. AGRIS and FAO are not responsible for the accuracy of translations.