304
Limón RI, Peñas E, Martínez-Villaluenga C, Frias J (2014) Role of elicitation on the healthpromoting properties of kidney bean sprouts. LWT 56(2):328–334
Liukkonen KH, Katina K, Wilhelmsson A, Myllymaki O, Lampi AM, Kariluoto S, Peltoketo A,
A. (2003) Process-induced changes on bioactive compounds in whole grain rye. Proc Nutr Soc
62(1):117–122
López-Amorós ML, Hernández T, Estrella I, I. (2006) Effect of germination on legume phenolic
compounds and their antioxidant activity. J Food Com Analysis 19(4):277–283
Mak Y, Willows RD, Roberts TH, Wrigley CW, Sharp PJ, Copeland L (2009) Germination of
wheat: a functional proteomics analysis of the embryo. Cereal Chem 86(3):281–289
Malik P, Kapoor S (2015) Antioxidant potential of diverse Indian cultivars of lentils (Lens culinaris
L.). Res Artic Biol Sci 5(1):123–129
Marton M, Mandoki ZS, Csapo-Kiss ZS, Csapo J (2010) The role of sprouts in human nutrition. A
review. Acta Univ Sapientiae 3:81–117
Masters RC, Liese AD, Haffner SM, Wagenknecht LE, Hanley AJ (2010) Whole and refined
grain intakes are related to inflammatory protein concentrations in human plasma. J Nutr
140(3):587–594
Mateo Anson N, Aura AM, Selinheimo E, Mattila I, Poutanen K, Van den Berg R, Haenen GR
(2010) Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo–3. J Nutr 141(1):137–143
Megat Rusydi MR, Noraliza CW, Azrina A, Zulkhairi A (2011) Nutritional changes in germinated
legumes and rice varieties. Int Food Res J 18(2):705–713
Mihafu F, Laswai HS, Gichuhi P, Mwanyika S, Bovell-Benjamin AC (2017) Influence of soaking
and germination on the iron, phytate and phenolic contents of maize used for complementary
feeding in rural Tanzania. Int J Nut Food Sci 6(2):111–117
Miransari M, Smith DL (2014) Plant hormones and seed germination. Environ Exp Bot 99:110–121
Mitchell DC, Lawrence FR, Hartman TJ, Curran JM (2009) Consumption of dry beans, peas, and
lentils could improve diet quality in the US population. J Am Diet Assoc 109(5):909–913
Moongngarm A, Saetung N (2010) Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chem 122(3):782–788
Nam TG, Lee SM, Park JH, Kim DO, Baek NI, Eom SH (2015) Flavonoid analysis of buckwheat
sprouts. Food Chem 170:97–101
Nelson K, Stojanovska L, Vasiljevic T, Mathai M (2013) Germinated grains: a superior whole
grain functional food? Can J Phsiol Pharmacol 91(6):429–441
Newby PK, Maras J, Bakun P, Muller D, Ferrucci L, Tucker KI (2007) Intake of whole grains,
refined grains, and cereal fiber measured with 7-d diet records and associations with risk factors
for chronic disease. Am J Clin Nut 86(6):1745–1753
NHMRC (2013) Nutrient reference values for Australia and New Zealand. National Health and
Medical Research Council, Canberra
Noda T, Takigawa S, Matsuura-Endo C, Saito K, Takata K, Tabiki T, Yamauchi H, H. (2004) The
physicochemical properties of partially digested starch from sprouted wheat grain. Carbohyd
Polymers 56(3):271–277
Nour AAM, Ibrahim MAEM, Abdelrahman EE, Osman EF, Khadir KE (2015) Effect of processing methods on nutritional value of sorghum (Sorghum bicolor L. Moench) cultivar. Am J Food
Sci Health 1(4):104–108
Oghbaei M, Prakash J (2016) Effect of primary processing of cereals and legumes on its nutritional
quality: a comprehensive review. Cogent Food Agri 2(1):1136015
Okarter N, Liu RH (2010) Health benefits of whole grain phytochemicals. Critical Rev Food Sci
Nut 50(3):193–208
Ozturk I, Sagdic O, Hayta M, Yetim H (2012) Alteration in α-tocopherol, some minerals, and fatty
acid contents of wheat through sprouting. Chem Nat Compounds 47(6):876–879
Pająk P, Socha R, Gałkowska D, Rożnowski J, Fortuna T (2014) Phenolic profile and antioxidant
activity in selected seeds and sprouts. Food Chem 143:300–306
Panfil P, Dorica B, Sorin C, Emilian AE, Iosif G (2014) Biochemical characterization of flour
obtained from germinated cereals (wheat, barley and oat). Rom Biotech Lett 19(5):9773
S. Hassan et al.
Limón RI, Peñas E, Martínez-Villaluenga C, Frias J (2014) Role of elicitation on the healthpromoting properties of kidney bean sprouts. LWT 56(2):328–334
Liukkonen KH, Katina K, Wilhelmsson A, Myllymaki O, Lampi AM, Kariluoto S, Peltoketo A,
A. (2003) Process-induced changes on bioactive compounds in whole grain rye. Proc Nutr Soc
62(1):117–122
López-Amorós ML, Hernández T, Estrella I, I. (2006) Effect of germination on legume phenolic
compounds and their antioxidant activity. J Food Com Analysis 19(4):277–283
Mak Y, Willows RD, Roberts TH, Wrigley CW, Sharp PJ, Copeland L (2009) Germination of
wheat: a functional proteomics analysis of the embryo. Cereal Chem 86(3):281–289
Malik P, Kapoor S (2015) Antioxidant potential of diverse Indian cultivars of lentils (Lens culinaris
L.). Res Artic Biol Sci 5(1):123–129
Marton M, Mandoki ZS, Csapo-Kiss ZS, Csapo J (2010) The role of sprouts in human nutrition. A
review. Acta Univ Sapientiae 3:81–117
Masters RC, Liese AD, Haffner SM, Wagenknecht LE, Hanley AJ (2010) Whole and refined
grain intakes are related to inflammatory protein concentrations in human plasma. J Nutr
140(3):587–594
Mateo Anson N, Aura AM, Selinheimo E, Mattila I, Poutanen K, Van den Berg R, Haenen GR
(2010) Bioprocessing of wheat bran in whole wheat bread increases the bioavailability of phenolic acids in men and exerts antiinflammatory effects ex vivo–3. J Nutr 141(1):137–143
Megat Rusydi MR, Noraliza CW, Azrina A, Zulkhairi A (2011) Nutritional changes in germinated
legumes and rice varieties. Int Food Res J 18(2):705–713
Mihafu F, Laswai HS, Gichuhi P, Mwanyika S, Bovell-Benjamin AC (2017) Influence of soaking
and germination on the iron, phytate and phenolic contents of maize used for complementary
feeding in rural Tanzania. Int J Nut Food Sci 6(2):111–117
Miransari M, Smith DL (2014) Plant hormones and seed germination. Environ Exp Bot 99:110–121
Mitchell DC, Lawrence FR, Hartman TJ, Curran JM (2009) Consumption of dry beans, peas, and
lentils could improve diet quality in the US population. J Am Diet Assoc 109(5):909–913
Moongngarm A, Saetung N (2010) Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chem 122(3):782–788
Nam TG, Lee SM, Park JH, Kim DO, Baek NI, Eom SH (2015) Flavonoid analysis of buckwheat
sprouts. Food Chem 170:97–101
Nelson K, Stojanovska L, Vasiljevic T, Mathai M (2013) Germinated grains: a superior whole
grain functional food? Can J Phsiol Pharmacol 91(6):429–441
Newby PK, Maras J, Bakun P, Muller D, Ferrucci L, Tucker KI (2007) Intake of whole grains,
refined grains, and cereal fiber measured with 7-d diet records and associations with risk factors
for chronic disease. Am J Clin Nut 86(6):1745–1753
NHMRC (2013) Nutrient reference values for Australia and New Zealand. National Health and
Medical Research Council, Canberra
Noda T, Takigawa S, Matsuura-Endo C, Saito K, Takata K, Tabiki T, Yamauchi H, H. (2004) The
physicochemical properties of partially digested starch from sprouted wheat grain. Carbohyd
Polymers 56(3):271–277
Nour AAM, Ibrahim MAEM, Abdelrahman EE, Osman EF, Khadir KE (2015) Effect of processing methods on nutritional value of sorghum (Sorghum bicolor L. Moench) cultivar. Am J Food
Sci Health 1(4):104–108
Oghbaei M, Prakash J (2016) Effect of primary processing of cereals and legumes on its nutritional
quality: a comprehensive review. Cogent Food Agri 2(1):1136015
Okarter N, Liu RH (2010) Health benefits of whole grain phytochemicals. Critical Rev Food Sci
Nut 50(3):193–208
Ozturk I, Sagdic O, Hayta M, Yetim H (2012) Alteration in α-tocopherol, some minerals, and fatty
acid contents of wheat through sprouting. Chem Nat Compounds 47(6):876–879
Pająk P, Socha R, Gałkowska D, Rożnowski J, Fortuna T (2014) Phenolic profile and antioxidant
activity in selected seeds and sprouts. Food Chem 143:300–306
Panfil P, Dorica B, Sorin C, Emilian AE, Iosif G (2014) Biochemical characterization of flour
obtained from germinated cereals (wheat, barley and oat). Rom Biotech Lett 19(5):9773
S. Hassan et al.