Cargando…
Nutritional and end‐use perspectives of sprouted grains: A comprehensive review
Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive...
Autores principales: | , , , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358358/ https://www.ncbi.nlm.nih.gov/pubmed/34401108 http://dx.doi.org/10.1002/fsn3.2408 |
_version_ | 1783737321829433344 |
---|---|
author | Ikram, Ali Saeed, Farhan Afzaal, Muhammad Imran, Ali Niaz, Bushra Tufail, Tabussam Hussain, Muzzamal Anjum, Faqir Muhammad |
author_facet | Ikram, Ali Saeed, Farhan Afzaal, Muhammad Imran, Ali Niaz, Bushra Tufail, Tabussam Hussain, Muzzamal Anjum, Faqir Muhammad |
author_sort | Ikram, Ali |
collection | PubMed |
description | Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains. |
format | Online Article Text |
id | pubmed-8358358 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-83583582021-08-15 Nutritional and end‐use perspectives of sprouted grains: A comprehensive review Ikram, Ali Saeed, Farhan Afzaal, Muhammad Imran, Ali Niaz, Bushra Tufail, Tabussam Hussain, Muzzamal Anjum, Faqir Muhammad Food Sci Nutr Reviews Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains. John Wiley and Sons Inc. 2021-06-23 /pmc/articles/PMC8358358/ /pubmed/34401108 http://dx.doi.org/10.1002/fsn3.2408 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Reviews Ikram, Ali Saeed, Farhan Afzaal, Muhammad Imran, Ali Niaz, Bushra Tufail, Tabussam Hussain, Muzzamal Anjum, Faqir Muhammad Nutritional and end‐use perspectives of sprouted grains: A comprehensive review |
title | Nutritional and end‐use perspectives of sprouted grains: A comprehensive review |
title_full | Nutritional and end‐use perspectives of sprouted grains: A comprehensive review |
title_fullStr | Nutritional and end‐use perspectives of sprouted grains: A comprehensive review |
title_full_unstemmed | Nutritional and end‐use perspectives of sprouted grains: A comprehensive review |
title_short | Nutritional and end‐use perspectives of sprouted grains: A comprehensive review |
title_sort | nutritional and end‐use perspectives of sprouted grains: a comprehensive review |
topic | Reviews |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8358358/ https://www.ncbi.nlm.nih.gov/pubmed/34401108 http://dx.doi.org/10.1002/fsn3.2408 |
work_keys_str_mv | AT ikramali nutritionalandenduseperspectivesofsproutedgrainsacomprehensivereview AT saeedfarhan nutritionalandenduseperspectivesofsproutedgrainsacomprehensivereview AT afzaalmuhammad nutritionalandenduseperspectivesofsproutedgrainsacomprehensivereview AT imranali nutritionalandenduseperspectivesofsproutedgrainsacomprehensivereview AT niazbushra nutritionalandenduseperspectivesofsproutedgrainsacomprehensivereview AT tufailtabussam nutritionalandenduseperspectivesofsproutedgrainsacomprehensivereview AT hussainmuzzamal nutritionalandenduseperspectivesofsproutedgrainsacomprehensivereview AT anjumfaqirmuhammad nutritionalandenduseperspectivesofsproutedgrainsacomprehensivereview |