Nutritional improvement of cereals by sprouting
| Date of publication | 1989 | ||||||||
| AGRIS Categories | Food composition; Food processing and preservation | ||||||||
| AGROVOC French terms | Produit cerealier; Grain; Poussee; Valeur nutritive; Proteine; Composition | ||||||||
| AGROVOC Spanish terms | Productos derivados de cereales; Granos; Brotacion; Valor nutritivo; Proteinas; Composicion | ||||||||
| Language | English | ||||||||
| Notes | charts. 172 ref. Literature review | ||||||||
| Journal Title | Critical reviews in food science and nutrition | ||||||||
| ISSN | 1040-8398 | ||||||||
| Volume/Issue | v. 28(5) p. 401-437 | ||||||||
| Abstract (English) | 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 | ||||||||
Source:Information Systems Division, National Agricultural Library (United States of America)
NAL/USDA
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AGRIS 2013 - FAO of the United Nations | |||||||||
| - | Utilization of food legumes for human consumption by Saxena, M.C. (Food Legume Improvement Program, Aleppo (Syria)) (1989) in English |
| - | Nutritional improvement of cereals by fermentation by Chavan, J.K. (Mahatma Phule Agricultural University, Rahuri, India); Kadam, S.S. (1989) in English |
| - | Current status of quality improvement in maize by Park, K.Y.; Park, S.U. (Rural Development Administration, Suwon (Korea R.). Crop Experiment Station); Cho ... (Dec 1988) in Korean |
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