Ikram Ali, Saeed Farhan, Afzaal Muhammad, Imran Ali, Niaz Bushra, Tufail Tabussam, Hussain Muzzamal, Anjum Faqir Muhammad
Department of Food Science Government College University Faisalabad Faisalabad Pakistan.
University Institute of Diet & Nutritional Sciences The University of Lahore Lahore Pakistan.
Food Sci Nutr. 2021 Jun 23;9(8):4617-4628. doi: 10.1002/fsn3.2408. eCollection 2021 Aug.
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.
科学文献表明，与未发芽的谷物相比，发芽种子在必需营养素、风味和质地特性方面具有广阔的潜力。近几十年来，发芽也被作为一种潜在的绿色食品工程技术进行研究，以提高谷物的营养成分。发芽谷物在烘焙、制药和化妆品等不同行业有多种应用。在发芽过程中，会发生从分子结构到宏观结构的转变。发芽会重新激活谷物的新陈代谢，导致抗营养物质和大量营养化合物的分解代谢和降解。这些变化会对人体健康和食品的营养成分产生影响。发芽谷物对糖尿病和癌症具有很高的生物活性。发芽也是一种出色的绿色食品开发技术，可在质量方面提高种子的营养成分。本综述重点关注谷物的发芽、营养成分的变化以及发芽谷物的技术探索。
