287
and Nutrition [GGHN] 2010), In Canadian community, consumption of whole
grains was also less than recommendation e.g. data collected in 2004 through a
Canadian Health Community showed that between 21% and 66% of Canadian citizens aged 19 years or older were not taking their minimum intake of whole grains
(Garriguet 2007). Many reasons discussed regarding reduction in consumption of
whole grains, among of these lack of understanding, consumption of refined food
and availability of various products have been suggested as obstacles for less wholegrain utilization (Go Grains Health and Nutrition [GGHN] 2010). Besides these
barriers many anti-nutritional factors which inherent the grains may also impair the
availability of many minerals e.g. iron and zinc such as phytic acid which may
inhibit absorption of these mineral (Gupta et al. 2015). A novel grain processing
method was recognized by “The European HEALTHIGRAIN” which will improve
the palatability and nutritional profile of whole grains and ultimately positively
affect the health of consumer (Delcour et al. 2012). Epidemiological and interventional studies mainly focused to non-germinated (non-sprouted) whole-grain and
so, creating the gap in understanding many wider effects of whole grains on health.
Additionally, legumes are also rich source of phytochemicals (phytosterols, natural anti-oxidants), polyphenols and other bioactive carbohydrates. Therefore,
legumes have increasingly used in diet to treat and prevention of number of dieses
in developed countries (Amarowicz and Pegg 2008). Through numerous studies it
was proved that correlation exist between consumption of legumes and reduction in
risk of several disease e.g. cancer, heart related disease, overweightness and diabetes (Boudjou et al. 2013). As legumes are reliable source of phenolic compounds
therefore, antioxidant ability (Heimler et al. 2005) and the anti-cancer (CardadorMartínez et al. 2002), related to apoptosis (Aparicio-Fernández et al. 2008), and
antiproliferative effects are inserted by legumes (Segev et al. 2010).
Many anti-cancer compounds e.g. flavonoids, phenolic acids, lignans, and tannins, which are richly present in legumes (seed coat). Such ant-oxidant (phenolic
contents) found in legumes proves to be helpful against many chronic diseases
(Aberoumand and Deokule 2008). Legumes are usually as a seed but many products
could also be produced from legumes such as dhal, snack foods, flour etc. which
could be used for further food preparation (Villegas et al. 2008) or also as germinated grains. It is universally accepted that simple and less costly conventional processing methods are effective techniques to bring useful changes in composition of
legume seeds. Among these conventional techniques soaking, cooking, fermentation and germination may be used to enhance the quality of legumes and their nutritional value due to the removal of few anti-nutritional factors (Singh et al. 2014).
16.4 Germination Processing
Germination is a natural processing technique used for biological activation of
grains to improve their nutritional and functional properties (Hefni and Witthöft
2011). Sometimes seeds germination in controlled environment is achieved to get
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes
and Nutrition [GGHN] 2010), In Canadian community, consumption of whole
grains was also less than recommendation e.g. data collected in 2004 through a
Canadian Health Community showed that between 21% and 66% of Canadian citizens aged 19 years or older were not taking their minimum intake of whole grains
(Garriguet 2007). Many reasons discussed regarding reduction in consumption of
whole grains, among of these lack of understanding, consumption of refined food
and availability of various products have been suggested as obstacles for less wholegrain utilization (Go Grains Health and Nutrition [GGHN] 2010). Besides these
barriers many anti-nutritional factors which inherent the grains may also impair the
availability of many minerals e.g. iron and zinc such as phytic acid which may
inhibit absorption of these mineral (Gupta et al. 2015). A novel grain processing
method was recognized by “The European HEALTHIGRAIN” which will improve
the palatability and nutritional profile of whole grains and ultimately positively
affect the health of consumer (Delcour et al. 2012). Epidemiological and interventional studies mainly focused to non-germinated (non-sprouted) whole-grain and
so, creating the gap in understanding many wider effects of whole grains on health.
Additionally, legumes are also rich source of phytochemicals (phytosterols, natural anti-oxidants), polyphenols and other bioactive carbohydrates. Therefore,
legumes have increasingly used in diet to treat and prevention of number of dieses
in developed countries (Amarowicz and Pegg 2008). Through numerous studies it
was proved that correlation exist between consumption of legumes and reduction in
risk of several disease e.g. cancer, heart related disease, overweightness and diabetes (Boudjou et al. 2013). As legumes are reliable source of phenolic compounds
therefore, antioxidant ability (Heimler et al. 2005) and the anti-cancer (CardadorMartínez et al. 2002), related to apoptosis (Aparicio-Fernández et al. 2008), and
antiproliferative effects are inserted by legumes (Segev et al. 2010).
Many anti-cancer compounds e.g. flavonoids, phenolic acids, lignans, and tannins, which are richly present in legumes (seed coat). Such ant-oxidant (phenolic
contents) found in legumes proves to be helpful against many chronic diseases
(Aberoumand and Deokule 2008). Legumes are usually as a seed but many products
could also be produced from legumes such as dhal, snack foods, flour etc. which
could be used for further food preparation (Villegas et al. 2008) or also as germinated grains. It is universally accepted that simple and less costly conventional processing methods are effective techniques to bring useful changes in composition of
legume seeds. Among these conventional techniques soaking, cooking, fermentation and germination may be used to enhance the quality of legumes and their nutritional value due to the removal of few anti-nutritional factors (Singh et al. 2014).
16.4 Germination Processing
Germination is a natural processing technique used for biological activation of
grains to improve their nutritional and functional properties (Hefni and Witthöft
2011). Sometimes seeds germination in controlled environment is achieved to get
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes