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Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes

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Functional Foods and Nutraceuticals

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Abstract

Cereal grains and legumes globally significant source of nutritionally valuable substances like protein, fiber, vitamins, minerals, and functional bioactive compounds are important part of diet contributing significantly to nutrient intake and to their protective health effects. Due to the presence of unique balance of bioactive components like phytochemicals, polyphenols and antioxidants, gains have attained significant consideration. Processing of grains before using them is an essential component so they can be processed through diverse ways to improve their nutritional profile. So, germination is one of the traditional, economical and natural biological processing technique. A varied series of bioactive compounds can be influenced through germination process. Now a day’s application of grain germination is of developing interest to biologically activate the grains naturally, which can increase the nutritional, functional profile and bioactive composition of grains, besides can also improve the sensory properties of grain based foods. Therefore, this processing technique can be used as a way for producing food grains with boosted functional characteristics supplemented with different health promoting compounds.

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Authors and Affiliations

  1. Institute of Home and Food Sciences, Government College University, Faisalabad, Pakistan

    Sadia Hassan, Muhammad Bilal Hussain, Marwa Waheed & Khalil Ahmad

  2. Shakarim State University of Semey, Semey City, Kazakhstan

    Samat Kassymov

  3. Laboratory of Biocontrol and Antimicrobial Resistance, Orel State University named after I.S. Turgenev, Oryol, Russia

    Mohammad Ali Shariati

  4. Department of Eastern Medicine, Government College University, Faisalabad, Pakistan

    Muhammad Akram

  5. Department of Pharmaceutical Chemistry, Hemvati Nandan Bahuguna Garhwal University, Srinagar Garhwal, Uttarakhand, India

    Abhay Prakash Mishra

  6. Department of Biochemistry, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Anambra, Anambra State, Nigeria

    Chukwuebuka Egbuna

  7. Nutritional Biochemistry and Toxicology Unit, World Bank Africa Centre of Excellence, Centre for Public Health and Toxicological Research (ACE-PUTOR), University of Port-Harcourt, Port Harcourt, Rivers State, Nigeria

    Chukwuebuka Egbuna

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  1. Sadia Hassan
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  2. Muhammad Bilal Hussain
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  3. Marwa Waheed
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  4. Khalil Ahmad
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  7. Muhammad Akram
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  8. Abhay Prakash Mishra
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  9. Chukwuebuka Egbuna
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  1. Department of Biochemistry, Chukwuemeka Odumegwu Ojukwu University, Uli, Nigeria

    Chukwuebuka Egbuna

  2. College of Medicine, Davao Medical School Foundation, Inc., Davao City, Philippines

    Genevieve Dable Tupas

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Hassan, S. et al. (2020). Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes. In: Egbuna, C., Dable Tupas, G. (eds) Functional Foods and Nutraceuticals. Springer, Cham. https://doi.org/10.1007/978-3-030-42319-3_16

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