Nutritional improvement of cereals by sprouting

Chavan, J.K.; Kadam, S.S.

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.

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AGROVOC Keywords

food composition food handling grain products humans nutritive value nutritive value protein value

Bibliographic information

Published in

Critical reviews in food science and nutrition

Volume 28 Issue 5 Pagination 401 - 437 ISSN 1040-8398

Other Subjects

Food grains; Sprouted grain; Edible grain

Language

English

Note

Literature review.

2019-12-05

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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Nutritional improvement of cereals by sprouting

1989

AGROVOC Keywords

Bibliographic information