Effect of Germination on Cereal and Legume Nutrient Changes and Food or Feed Value: A Comprehensive Review

  • P. L. Finney
Part of the Recent Advances in Phytochemistry book series (RAPT, volume 17)


Cereals and legumes are the foodstuffs for most humans and animals and have been throughout recorded history. To extract “maximum nutrients for minimum costs,” the seeds of those plants have usually been treated by germinating, fermenting or selectively heat treating to increase the amount or availability of nutrients.


Phytic Acid Faba Bean Mung Bean Phytase Activity Lima Bean 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Plenum Press, New York 1983

Authors and Affiliations

  • P. L. Finney
    • 1
    • 2
  1. 1.United States Department of AgricultureWestern Wheat Quality Laboratory Agricultural Research ServiceUSA
  2. 2.Department of Food ScienceWashington State UniversityPullmanUSA

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