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Advances in Plant Sprouts

Phytochemistry and Biofunctionalities

  • Book
  • © 2023

Overview

Editors:
  1. Ishrat Majid

    1. Department of Food Technology, Islamic University of Science and Technology, Awantipora, India

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  2. Bababode Adesegun Kehinde

    1. Food Processing Center, University of Nebraska-Lincoln, Lincoln, USA

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  3. Basharat Dar

    1. Food Technology, Islamic University of Scienceand Technology, Awantipora, Srinagar, India

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  4. Vikas Nanda

    1. Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Longowal, India

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  • A singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts
  • Examines the green processing aspects of plant sprouts including less use of energy and manpower
  • Looks at the nutritional and biofunctional benefits of plant sprout consumption

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Table of contents (19 chapters)

  1. Front Matter

    Pages i-viii
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  2. General Over View of Composition, Use in Human Nutrition, Process of Sprouting, Change in Composition During Sprouting, Parameters Affecting Nutritional Quality During Sprouting, Benefits of Sprouts, Nutritional Value and Food Safety Issues of Cereals/Pseudo Cereal Sprouts

    • Jyoti Duhan, Nisha Kumari, Manjeet Singh, Bharat Garg
    Pages 1-28

  3. Barley Sprouts

    • Mamta Thakur, Sudha Rana
    Pages 29-55

  4. Buckwheat Sprouts

    • D. Sowdhanya, Jyoti Singh, Prasad Rasane, Sawinder Kaur, Jaspreet Kaur, Mukul Kumar
    Pages 57-98

  5. Brown Rice Sprouts: A Leading Functional Food Product

    • Bharat Garg, Shikha Yashveer, Manjeet Singh, Jyoti Duhan
    Pages 99-125

  6. Amaranth & Quinoa Sprouts

    • Anamika Sharma, Masud Alam, Kirty Pant, Vikas Nanda
    Pages 127-151

  7. Oat and Kamut Sprouts

    • Pooja Kesarkar, Papiha Gawande, Yogesh Gat
    Pages 153-172

  8. Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns

    • Josephine Ampofo, Lord Abbey
    Pages 173-199

  9. Kidney Bean Sprouts and Lentil Sprouts

    • K. C. Dileep, Kanchan Bhatt, Satish Kumar, Rakesh Sharma, Priyanka Rana, Monika Thakur et al.
    Pages 201-227

  10. Clover and Alfalfa Sprouts

    • Bababode Adesegun Kehinde, Oluwakemi Igiehon, Adekanye Oluwabori, Ishrat Majid
    Pages 229-235

  11. Black-Eyed Peas, Chickpeas and Pea Sprouts

    • Meenakshi Trilokia, Wani Suhana Ayoub, Preeti Choudhary
    Pages 237-274

  12. Mung and Adzuki Bean Sprouts

    • Dilpreet Singh Brar, Amritpal Kaur, Vikas Nanda
    Pages 275-297

  13. Soybean Spouts: A Healthier Alternative

    • Parv Bansal, Neha Babbar, Vikas Kumar, Sukhpreet Kaur, Poonam Aggarwal
    Pages 299-312

  14. An Overview of Brassica Sprouts

    • Ankit Kumar, Ramandeep Kaur, Satish Kumar, Dharminder Kumar, Rajat Chandel, Vikas Kumar
    Pages 313-329

  15. Broccoli and Cress Sprouts

    • Puneet Kang, Sawinder Kaur, Jyoti Singh, Prasad Rasane
    Pages 331-362

  16. Cabbage and Red Cabbage Sprouts: Powerhouse of Nutrients

    • Shweta Sharma, Priyanka, Bharti Shree, Preethi Ramachandran, Vikas Kumar, Ramesh Thakur et al.
    Pages 363-382

  17. Radish Sprouts and Mustard Green Sprouts

    • Ankit Kumar, Ramandeep Kaur, Satish Kumar, Ramesh Thakur, Dharminder Kumar, Rajat Chandel et al.
    Pages 383-401

  18. General Overview of Composition, Use in Human Nutrition, Process of Sprouting, Change in Composition During Sprouting, Parameters Affecting Nutritional Quality During Sprouting, Benefits of Sprouts, Nutritional Values and Food Safety Issues of Allium Sprouts

    • Bindu Bazaria, Neeraj
    Pages 403-415

  19. Onion Sprouts

    • Bababode Adesegun Kehinde, Oluwakemi Igiehon, Adekanye Oluwabori, Ishrat Majid
    Pages 417-425

  20. Garlic and Leek Sprouts

    • Shuchi Upadhyay, Indra Rautela, Sanjay Kumar, B. S. Rawat, Vinod Kumar, Shradha Manish Gupta
    Pages 427-438
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Keywords

About this book

The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts. 

Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular source on recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups. 

Editors and Affiliations

  • Department of Food Technology, Islamic University of Science and Technology, Awantipora, India

    Ishrat Majid

  • Food Processing Center, University of Nebraska-Lincoln, Lincoln, USA

    Bababode Adesegun Kehinde

  • Food Technology, Islamic University of Scienceand Technology, Awantipora, Srinagar, India

    Basharat Dar

  • Department of Food Engineering and Technology, Sant Longwal Institute of Engineering and Technology, Longowal, India

    Vikas Nanda

About the editors

Dr. Ishrat Majid is a Scientist (WOS A) in the Department of Food Technology, Islamic University of Science & Technology in Kashmir, India 

Bababode Adesegun Kehinde is a researcher at the University of Kentucky in Lexington, Kentucky, USA 

Dr. Basharat Nabi Dar is a Professor in the Department of Food Technology, Islamic University of Science & Technology in Kashmir, India 

Prof. Vikas Nanda is a professor in the Department of Food Engineering & Technology, SLIET in Punjab, India




 


 


Bibliographic Information

  • Book Title: Advances in Plant Sprouts

  • Book Subtitle: Phytochemistry and Biofunctionalities

  • Editors: Ishrat Majid, Bababode Adesegun Kehinde, Basharat Dar, Vikas Nanda

  • DOI: https://doi.org/10.1007/978-3-031-40916-5

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023

  • Hardcover ISBN: 978-3-031-40915-8Published: 31 October 2023

  • Softcover ISBN: 978-3-031-40918-9Due: 01 December 2023

  • eBook ISBN: 978-3-031-40916-5Published: 30 October 2023

  • Edition Number: 1

  • Number of Pages: VIII, 441

  • Number of Illustrations: 4 b/w illustrations, 37 illustrations in colour

  • Topics: Food Science, Food Microbiology, Food Science, Food Microbiology

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