285
sperm) and available in various forms such as crushed, cracked, rolled, flaked,
cooked or extruded grains (US Food and Drug Administration [USFDA] 2011).
Many cereals which do not contain true seeds are considered as whole grain, e.g.
amaranth, quinoa and buckwheat, but few grain containing crops like oilseeds and
legumes are not included in whole grains (Whole Grains Council n.d.). Furthermore,
few grains which were sprouted or malted are also included in whole grains but
condition is, they should contain parts like bran, germ, and endosperm and retain
their nutritional value (American Association of Cereal Chemists [AACC] 2008).
Cereals are major part of diet of many people throughout the world. Widely
growing cops are wheat, maize, rice, sorghum and barley. All these crops belong to
a same family called Poaceae, and contain monocotyledon in their grain. Cereals are
processed and converted into variety of products and gives energy, dietary fiber,
minerals, vitamins and proteins (Sarwar et al. 2013). Besides these cereals are also
rich source of many bioactive and functional compounds e.g. tocopherols (antioxidant), phytosterols, phenolic acids, lignans and folates (Van Hung 2016).
Consumption of whole grain cereals or their products resulted in many positive
effects on health which includes reduction in risk of certain cancers, reduction in
level of blood cholesterol and risk of heart related maladies (Sarwar et al. 2013).
Several research studies have been conducted using cereals alone or their products
as an ingredient for their functional foods (Das et al. 2016).
In developing agricultural countries legume crops also play key role due to their
nutritional value for both the producers and consumers. Another form of seeds
which are enclosed in pods belongs to legume family defined as “bean” are consumable and nutritious. Legumes also called pulses are grown in various countries. They
include wide range of varieties like alfalfa, clover, lupins, green beans, peas, peanuts, dry beans, broad beans, dry peas, kidney beans, fava beans, black beans, soy
beans, chickpeas, and lentils etc. In many regions of the world legumes used along
with cereals proved to be complementary diet as these are rich source of proteins
and minerals, therefore perform a key role in human diet (Bouchenak and LamriSenhadji 2013). Dicotyledons contain as many as 700 genera and about 20,000
species among these legumes belongs to family Leguminosae (Petchiammal and
Hopper 2014). Among flowering plants on the basis of population Leguminosae is
a third most important family (del Socorro López-Cortez et al. 2016).
Plant of legumes recognized by its seeds which are edible and born in pods
(Megat Rusydi et al. 2011). Among legumes researchers give their major attention
to dry seed besides these dry edible seeds, legumes are also used in the form of salad
as these are green in color for example fresh pods, leaves and seedlings (Mitchell
et al. 2009). These foods contain many essential nutrients which proved valuable to
human health as they contain antioxidant, and are recognized as safe (GRAS) to use
for human. Free radicals which are usually produced in biomolecules like DNA,
lipids, and other proteins, their oxidative effect is masked by protein of these
legumes (Rochfort and Panozzo 2007).
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes
sperm) and available in various forms such as crushed, cracked, rolled, flaked,
cooked or extruded grains (US Food and Drug Administration [USFDA] 2011).
Many cereals which do not contain true seeds are considered as whole grain, e.g.
amaranth, quinoa and buckwheat, but few grain containing crops like oilseeds and
legumes are not included in whole grains (Whole Grains Council n.d.). Furthermore,
few grains which were sprouted or malted are also included in whole grains but
condition is, they should contain parts like bran, germ, and endosperm and retain
their nutritional value (American Association of Cereal Chemists [AACC] 2008).
Cereals are major part of diet of many people throughout the world. Widely
growing cops are wheat, maize, rice, sorghum and barley. All these crops belong to
a same family called Poaceae, and contain monocotyledon in their grain. Cereals are
processed and converted into variety of products and gives energy, dietary fiber,
minerals, vitamins and proteins (Sarwar et al. 2013). Besides these cereals are also
rich source of many bioactive and functional compounds e.g. tocopherols (antioxidant), phytosterols, phenolic acids, lignans and folates (Van Hung 2016).
Consumption of whole grain cereals or their products resulted in many positive
effects on health which includes reduction in risk of certain cancers, reduction in
level of blood cholesterol and risk of heart related maladies (Sarwar et al. 2013).
Several research studies have been conducted using cereals alone or their products
as an ingredient for their functional foods (Das et al. 2016).
In developing agricultural countries legume crops also play key role due to their
nutritional value for both the producers and consumers. Another form of seeds
which are enclosed in pods belongs to legume family defined as “bean” are consumable and nutritious. Legumes also called pulses are grown in various countries. They
include wide range of varieties like alfalfa, clover, lupins, green beans, peas, peanuts, dry beans, broad beans, dry peas, kidney beans, fava beans, black beans, soy
beans, chickpeas, and lentils etc. In many regions of the world legumes used along
with cereals proved to be complementary diet as these are rich source of proteins
and minerals, therefore perform a key role in human diet (Bouchenak and LamriSenhadji 2013). Dicotyledons contain as many as 700 genera and about 20,000
species among these legumes belongs to family Leguminosae (Petchiammal and
Hopper 2014). Among flowering plants on the basis of population Leguminosae is
a third most important family (del Socorro López-Cortez et al. 2016).
Plant of legumes recognized by its seeds which are edible and born in pods
(Megat Rusydi et al. 2011). Among legumes researchers give their major attention
to dry seed besides these dry edible seeds, legumes are also used in the form of salad
as these are green in color for example fresh pods, leaves and seedlings (Mitchell
et al. 2009). These foods contain many essential nutrients which proved valuable to
human health as they contain antioxidant, and are recognized as safe (GRAS) to use
for human. Free radicals which are usually produced in biomolecules like DNA,
lipids, and other proteins, their oxidative effect is masked by protein of these
legumes (Rochfort and Panozzo 2007).
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes