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of calories rather than nutrition so causes over weightiness, also modified the normal signaling and homeostasis of body and creates wide range of physiological
defects (Fernández-Sánchez et al. 2011). Bunch of maladies produced due to poor
diet are diabetes, hypertension, several types of inflammation, dyslipidemia along
with considerable risk of heart diseases (Cheung and Li 2012).
Various health conditions could be produced by using different diets, so functional and nutritional components of food are fundamental in controlling and
improving maladies produced due to lifestyle (Cencic and Chingwaru 2010).
Therefore, consumption of proper and balanced diet along with functional components impacts health most importantly. Now a day’s industry of functional foods
growing exponentially throughout the world as functional components has many
benefits having various physiological effects which proved to be helpful in improving health (Abuajah et al. 2015). Grains (cereals, pulses and legumes) commonly
used worldwide are staple foods globally containing many bioactive and functional
components affecting health positively and protect consumers from adverse health
defects produced to present lifestyle thus received major attention of researchers
(Fardet 2010). They are good source of vitamins, minerals, fibre and notable quantities of bioactive compounds including phenolics, carotenoids, lignans, starch, sterols, and phytates. These compounds either have additive and synergistic effects
because of having role as free radical scavengers, as cofactors with antioxidant
enzymes, or as indirectly performing as antioxidants providing positive effects on
human health by reducing the hazards of chronic diseases other than the basic nutrition (Topping 2007).
Among many findings, the application of controlled germination process of
seeds is a valuable technique in improving the nutritional contents of these grains
which are excessively used in the world. This technique proves to be practical in
enhancing the nutritional value of these grains especially in the countries where diet
related maladies are major issue due to lifestyle.
16.2 Grains (Cereals and Legumes)
Cereals and legumes rich source of minerals and vitamins (as a whole) are excessively used especially in Asian region. Most of the grains are crushed and converted
into flour prior to use while other grains like rice and legumes are used as a whole
(Oghbaei and Prakash 2016). If we speak about, these are edible portion derived
from caryopsis of cereal grasses, belong to Poaceae (Gramineae) family including
many other crops which are grain producing for example barley, rye, wheat, triticale, rice, oats, sorghum and maize (Davidson et al. 2012), along with these some
minor grain crops are also included in this family like millet. By description whole
grains contain equal amounts of nutrients and grain components (germ, bran, endoS. Hassan et al.
of calories rather than nutrition so causes over weightiness, also modified the normal signaling and homeostasis of body and creates wide range of physiological
defects (Fernández-Sánchez et al. 2011). Bunch of maladies produced due to poor
diet are diabetes, hypertension, several types of inflammation, dyslipidemia along
with considerable risk of heart diseases (Cheung and Li 2012).
Various health conditions could be produced by using different diets, so functional and nutritional components of food are fundamental in controlling and
improving maladies produced due to lifestyle (Cencic and Chingwaru 2010).
Therefore, consumption of proper and balanced diet along with functional components impacts health most importantly. Now a day’s industry of functional foods
growing exponentially throughout the world as functional components has many
benefits having various physiological effects which proved to be helpful in improving health (Abuajah et al. 2015). Grains (cereals, pulses and legumes) commonly
used worldwide are staple foods globally containing many bioactive and functional
components affecting health positively and protect consumers from adverse health
defects produced to present lifestyle thus received major attention of researchers
(Fardet 2010). They are good source of vitamins, minerals, fibre and notable quantities of bioactive compounds including phenolics, carotenoids, lignans, starch, sterols, and phytates. These compounds either have additive and synergistic effects
because of having role as free radical scavengers, as cofactors with antioxidant
enzymes, or as indirectly performing as antioxidants providing positive effects on
human health by reducing the hazards of chronic diseases other than the basic nutrition (Topping 2007).
Among many findings, the application of controlled germination process of
seeds is a valuable technique in improving the nutritional contents of these grains
which are excessively used in the world. This technique proves to be practical in
enhancing the nutritional value of these grains especially in the countries where diet
related maladies are major issue due to lifestyle.
16.2 Grains (Cereals and Legumes)
Cereals and legumes rich source of minerals and vitamins (as a whole) are excessively used especially in Asian region. Most of the grains are crushed and converted
into flour prior to use while other grains like rice and legumes are used as a whole
(Oghbaei and Prakash 2016). If we speak about, these are edible portion derived
from caryopsis of cereal grasses, belong to Poaceae (Gramineae) family including
many other crops which are grain producing for example barley, rye, wheat, triticale, rice, oats, sorghum and maize (Davidson et al. 2012), along with these some
minor grain crops are also included in this family like millet. By description whole
grains contain equal amounts of nutrients and grain components (germ, bran, endoS. Hassan et al.