300
16.9 Future Perspective
All over the world cereal grains and legumes remain an important staple diet making considerable involvement to intake of different nutrients including carbohydrates, proteins, vitamins, minerals, and fiber as well as different bioactive
compounds (Gani et al. 2012). Different health benefits provided by cereals grains
and legumes are due to these bioactive compounds present in them. These compounds having covalent bounding with indigestible polysaccharides are key source
of antioxidants in legumes and cereal grains. Due to interference created by these
covalent bonds, most of phenolic compounds are not properly bioavailable to body
because they are not available for enzymatic digestion in human gastrointestinal
tract. However, their bioavailability could be improved by increasing their availability to enzymes in gastrointestinal tract mainly through decreasing particle size,
interruption of structural matrices, and their release from matrices by using appropriate processing techniques (Wang et al. 2014).
Different processing techniques their parameters and grain types affect the bioavailability of phenolic compounds from cereals and legumes. The nutritional profile of grains can be improved through germination leading to products with better
nutritional and sensory properties having improved bioavailability in body as compared to raw form grains. Major objective of germination is to activate hydrolytic
enzymes from their inactive form in raw seeds (Ayernor and Ocloo 2007). Moreover,
as germination has been claimed of improving the nutritional quality of grains
through softening their structure and reducing antinutritional factors so have potential for the industrial applications in development of new ingredients, reengineer
processes, and products (Tian et al. 2010).
More research work is required for isolation and characterization of these bioactive compounds after germination from sprouts contributing to beneficial health
effect. Research is also desired in determination of metabolism, bioavailability and
health influence of these compounds in humans because grains contain varied range
of compounds having antioxidant potential.
16.10 Conclusion
Seed germination an important economical processing technique which improves
nutritive value and profile of bioactive compounds in grains by removing antinutritional factors and enhancing their digestibility. In addition to changing the nutritional level and biochemical activities, germination process through enzymatic
actions also produces bioactive compounds and increases antioxidant activity having health-promoting activities. Germinated biologically stimulated grains should
be widely recognized and used as functional foods due to their nutritional and health
related benefits. The biological stimulation in grains through germination can
enhance their functional properties which could be further used to formulate new
healthy functional food products.
S. Hassan et al.
16.9 Future Perspective
All over the world cereal grains and legumes remain an important staple diet making considerable involvement to intake of different nutrients including carbohydrates, proteins, vitamins, minerals, and fiber as well as different bioactive
compounds (Gani et al. 2012). Different health benefits provided by cereals grains
and legumes are due to these bioactive compounds present in them. These compounds having covalent bounding with indigestible polysaccharides are key source
of antioxidants in legumes and cereal grains. Due to interference created by these
covalent bonds, most of phenolic compounds are not properly bioavailable to body
because they are not available for enzymatic digestion in human gastrointestinal
tract. However, their bioavailability could be improved by increasing their availability to enzymes in gastrointestinal tract mainly through decreasing particle size,
interruption of structural matrices, and their release from matrices by using appropriate processing techniques (Wang et al. 2014).
Different processing techniques their parameters and grain types affect the bioavailability of phenolic compounds from cereals and legumes. The nutritional profile of grains can be improved through germination leading to products with better
nutritional and sensory properties having improved bioavailability in body as compared to raw form grains. Major objective of germination is to activate hydrolytic
enzymes from their inactive form in raw seeds (Ayernor and Ocloo 2007). Moreover,
as germination has been claimed of improving the nutritional quality of grains
through softening their structure and reducing antinutritional factors so have potential for the industrial applications in development of new ingredients, reengineer
processes, and products (Tian et al. 2010).
More research work is required for isolation and characterization of these bioactive compounds after germination from sprouts contributing to beneficial health
effect. Research is also desired in determination of metabolism, bioavailability and
health influence of these compounds in humans because grains contain varied range
of compounds having antioxidant potential.
16.10 Conclusion
Seed germination an important economical processing technique which improves
nutritive value and profile of bioactive compounds in grains by removing antinutritional factors and enhancing their digestibility. In addition to changing the nutritional level and biochemical activities, germination process through enzymatic
actions also produces bioactive compounds and increases antioxidant activity having health-promoting activities. Germinated biologically stimulated grains should
be widely recognized and used as functional foods due to their nutritional and health
related benefits. The biological stimulation in grains through germination can
enhance their functional properties which could be further used to formulate new
healthy functional food products.
S. Hassan et al.