288
desire benefits in which seeds are grown thus sprouts formed during germination
process. The environmental conditions required for germination are optimal humidity level, accessibility of oxygen (aerobic respiration), acceptable temperature for
proper time duration to stimulate metabolic processes (Sangronis and Machado
2007). These environmental factors could be controlled like moisture, temperature
and humidity in controlled environment in the laboratory or alternatively seed could
also have germinated in field, process called preharvest sprouting (PHS). In both
condition, basic purpose is sprouting which resulted in higher amounts of essential
nutrients like soluble dietary fiber, vitamins, minerals, antioxidants and phytochemicals which proved beneficial for consumers (Van Hung et al. 2011). It’s necessary
to carry out germination for several days to increase nutritional value of grains
(Rakcejeva et al. 2014).
Additionally, sprouts are also rich source of health improving vital nutrients like
glucosinolates, phenolics and selenium-containing components in various legumes
for example in the Brassica plants and isoflavones in the soybean plant. It is very
important to note that the sprouts which produced during germination are consumed
as such so gives high amount of nutrients. Addition to nutrients sprouts are also rich
source of various phytochemicals, various minerals and vitamins, enzymes and
essential amino acids which exert heath promising effects on humans (Gan et al.
2017). Recently researcher gave more attention to biological value of the nutritional
sprouts (Marton et al. 2010). Many anti-nutritional compounds such as trypsin
inhibitor, phytic acid, pentosan, tannin etc. reduced in considerable amount, and on
the other hand it also observed many compounds which proved to be health improving compounds are increased which showed anti-cancer activity, example of these
compounds is glucosinolates. Therefore, sprouting can increase the amount of nutrients which exert positive effect on human health and reduces the risk of many serious diseases (Sangronis and Machado 2007).
Exact nutritional composition of sprouts is not clear as nutritional profile varies
with variety of legumes but fundamentally germination modified the nutritional and
physicochemical characteristics of seeds to support the growth of baby plant (Noda
et al. 2004). As compared to non-germinated (non-sprouted) grains, germinated
exert beneficial effect on human health as they contain huge amount of beneficial
nutrients and antinutritional factors are also reduced during germination process.
For germination grains are soaked in water for the short time duration which facilitate the germination process resultantly improve the technological and nutritional
properties of grains. Alongside the modification in nutritional value germination
also changes the appearance, taste, and flavor of the grains (Kaukovirta-Norja et al.
2004). In germination process kernels are usually soaked in water and after that
allowed to germinate in controlled environment. Therefore, sprouting conditions
and water contents exert significant impact on metabolic process of grains. And this
metabolic process occurs in embryo results in the formation and/or release of metabolic compounds which carry health maintaining effects (Hübner and Arendt 2013).
S. Hassan et al.
desire benefits in which seeds are grown thus sprouts formed during germination
process. The environmental conditions required for germination are optimal humidity level, accessibility of oxygen (aerobic respiration), acceptable temperature for
proper time duration to stimulate metabolic processes (Sangronis and Machado
2007). These environmental factors could be controlled like moisture, temperature
and humidity in controlled environment in the laboratory or alternatively seed could
also have germinated in field, process called preharvest sprouting (PHS). In both
condition, basic purpose is sprouting which resulted in higher amounts of essential
nutrients like soluble dietary fiber, vitamins, minerals, antioxidants and phytochemicals which proved beneficial for consumers (Van Hung et al. 2011). It’s necessary
to carry out germination for several days to increase nutritional value of grains
(Rakcejeva et al. 2014).
Additionally, sprouts are also rich source of health improving vital nutrients like
glucosinolates, phenolics and selenium-containing components in various legumes
for example in the Brassica plants and isoflavones in the soybean plant. It is very
important to note that the sprouts which produced during germination are consumed
as such so gives high amount of nutrients. Addition to nutrients sprouts are also rich
source of various phytochemicals, various minerals and vitamins, enzymes and
essential amino acids which exert heath promising effects on humans (Gan et al.
2017). Recently researcher gave more attention to biological value of the nutritional
sprouts (Marton et al. 2010). Many anti-nutritional compounds such as trypsin
inhibitor, phytic acid, pentosan, tannin etc. reduced in considerable amount, and on
the other hand it also observed many compounds which proved to be health improving compounds are increased which showed anti-cancer activity, example of these
compounds is glucosinolates. Therefore, sprouting can increase the amount of nutrients which exert positive effect on human health and reduces the risk of many serious diseases (Sangronis and Machado 2007).
Exact nutritional composition of sprouts is not clear as nutritional profile varies
with variety of legumes but fundamentally germination modified the nutritional and
physicochemical characteristics of seeds to support the growth of baby plant (Noda
et al. 2004). As compared to non-germinated (non-sprouted) grains, germinated
exert beneficial effect on human health as they contain huge amount of beneficial
nutrients and antinutritional factors are also reduced during germination process.
For germination grains are soaked in water for the short time duration which facilitate the germination process resultantly improve the technological and nutritional
properties of grains. Alongside the modification in nutritional value germination
also changes the appearance, taste, and flavor of the grains (Kaukovirta-Norja et al.
2004). In germination process kernels are usually soaked in water and after that
allowed to germinate in controlled environment. Therefore, sprouting conditions
and water contents exert significant impact on metabolic process of grains. And this
metabolic process occurs in embryo results in the formation and/or release of metabolic compounds which carry health maintaining effects (Hübner and Arendt 2013).
S. Hassan et al.