305
Parsaeimehr A, Sargsyan E, Vardanyan A (2011) Expression of secondary metabolites in plants
and their useful perspective in animal health
Pawar VD, Machewad GM, G. M. (2006) Changes in availability of iron in barley during malting.
J Food Sci Technol 43(1):28–30
Perron NR, Brumaghim JL (2009) A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochem Biophys 53(2):75–100
Petchiammal C, Hopper WAHEETA (2014) Antioxidant activity of proteins from fifteen varieties
of legume seeds commonly consumed in India. Int J Pharm Pharm Sci 6(2):477–479
Poutanen K (1997) Enzymes: an important tool in the improvement of the quality of cereal foods.
Trends Food Sci Technol 8(9):300–306
Rakcejeva T, Zagorska J, Zvezdina E (2014) Gassy ozone effect on quality parameters of flaxes
made from biologically activated whole wheat grains. World Acad Sci Eng Technol Int J Biol
Bimol Agric Food Biotechnol Eng 8(4):396–399
Rani KU, Rao UP, Leelavathi K, Rao PH (2011) Distribution of enzymes in wheat flour mill
streams. J Cereal Sci 34(3):233–242
Rochfort S, Panozzo J (2007) Phytochemicals for health, the role of pulses. J Agric Food Chem
55(20):7981–7994
Salem AA, El-Bostany AN, Al-Askalany SA, Thabet HA (2014) Effect of domestic processing
methods of some legumes on phytochemicals content and in vitro bioavailability of some minerals. J Am Sci 10(12):276–288
Sangronis E, Machado CJ (2007) Influence of germination on the nutritional quality of Phaseolus
vulgaris and Cajanus cajan. LWT 40(1):116–120
Sarwar MH, Sarwar MF, Sarwar M, Qadri NA, Moghal S (2013) The importance of cereals
(Poaceae: Gramineae) nutrition in human health: a review. J Cereal Oilseeds 4(3):32–35
Segev A, Badani H, KapulnikI Y, Shomer I, Oren-Shamir M, Galili S (2010) Determination of
polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.). J
Food Sci 75(2):S115–S119
Shahidi F, Naczk M (2004) Phenolic in food and nutraceutical, pp 1–558
Shohag MJI, Wei Y, Yang X (2012) Changes of folate and other potential health-promoting phytochemicals in legume seeds as affected by germination. J Agric Food Chem 60(36):9137–9143
Singh PK, Gautam AK, Panwar H, Singh DK, Srivastava N, Bhagyawant SS, Upadhayay H, H.
(2014) Effects of germination on antioxidant and antinutritional factors of commonly used
pulses. Int J Res Chem Environ 4(2):100–104
Skoglund M, Peterson DM, Andersson R, Nilsson J, Dimberg LH (2008) Avenanthramide content
and related enzyme activities in oats as affected by steeping and germination. J Cereal Sci
48(2):294–303
Sokrab AM, Ahmed IAM, Babiker EE (2012) Effect of germination on antinutritional factors,
total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes. J Saudi
Soc Agric Sci 11(2):123–128
Soris PT, Kala BK, Mohan VR, Vadivel V (2010) The biochemical composition and nutritional
potential of three varieties of Vigna mungo (L.) Hepper. Advances Bio Res 1(2):6–16
Sudha Rani R, Usha A (2014) Effect of germination and fermentation on polyphenols in finger
millet (Eleusine coracana). Int J Food Nut Sci 3:65–68
Tang D, Dong Y, Guo N, Li L, Ren H (2014) Metabolomic analysis of the polyphenols in germinating mung beans (Vigna radiata) seeds and sprouts. J Sci Food Agric 94(8):1639–1647
Tasleem-Tahir A, Nadaud I, Girousse C, Martre P, Marion D, Branlard G (2011) Proteomic analysis of peripheral layers during wheat (Triticum aestivum L.) grain development. Proteomics
11(3):371–379
Theodoulou FL, Eastmond PJ (2012) Seed storage oil catabolism: a story of give and take. Curr
Opin Plant Biol 15(3):322–328
Tian S, Nakamura K, Kayahara H (2004) Analysis of phenolic compounds in white rice, brown
rice, and germinated brown rice. J Agric Food Chem 52(15):4808–4813
Tian B, Xie B, Shi J, Wu J, Cai Y, Xu T, Deng Q (2010) Physicochemical changes of oat seeds
during germination. Food Chem 119(3):1195–1200
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes
Parsaeimehr A, Sargsyan E, Vardanyan A (2011) Expression of secondary metabolites in plants
and their useful perspective in animal health
Pawar VD, Machewad GM, G. M. (2006) Changes in availability of iron in barley during malting.
J Food Sci Technol 43(1):28–30
Perron NR, Brumaghim JL (2009) A review of the antioxidant mechanisms of polyphenol compounds related to iron binding. Cell Biochem Biophys 53(2):75–100
Petchiammal C, Hopper WAHEETA (2014) Antioxidant activity of proteins from fifteen varieties
of legume seeds commonly consumed in India. Int J Pharm Pharm Sci 6(2):477–479
Poutanen K (1997) Enzymes: an important tool in the improvement of the quality of cereal foods.
Trends Food Sci Technol 8(9):300–306
Rakcejeva T, Zagorska J, Zvezdina E (2014) Gassy ozone effect on quality parameters of flaxes
made from biologically activated whole wheat grains. World Acad Sci Eng Technol Int J Biol
Bimol Agric Food Biotechnol Eng 8(4):396–399
Rani KU, Rao UP, Leelavathi K, Rao PH (2011) Distribution of enzymes in wheat flour mill
streams. J Cereal Sci 34(3):233–242
Rochfort S, Panozzo J (2007) Phytochemicals for health, the role of pulses. J Agric Food Chem
55(20):7981–7994
Salem AA, El-Bostany AN, Al-Askalany SA, Thabet HA (2014) Effect of domestic processing
methods of some legumes on phytochemicals content and in vitro bioavailability of some minerals. J Am Sci 10(12):276–288
Sangronis E, Machado CJ (2007) Influence of germination on the nutritional quality of Phaseolus
vulgaris and Cajanus cajan. LWT 40(1):116–120
Sarwar MH, Sarwar MF, Sarwar M, Qadri NA, Moghal S (2013) The importance of cereals
(Poaceae: Gramineae) nutrition in human health: a review. J Cereal Oilseeds 4(3):32–35
Segev A, Badani H, KapulnikI Y, Shomer I, Oren-Shamir M, Galili S (2010) Determination of
polyphenols, flavonoids, and antioxidant capacity in colored chickpea (Cicer arietinum L.). J
Food Sci 75(2):S115–S119
Shahidi F, Naczk M (2004) Phenolic in food and nutraceutical, pp 1–558
Shohag MJI, Wei Y, Yang X (2012) Changes of folate and other potential health-promoting phytochemicals in legume seeds as affected by germination. J Agric Food Chem 60(36):9137–9143
Singh PK, Gautam AK, Panwar H, Singh DK, Srivastava N, Bhagyawant SS, Upadhayay H, H.
(2014) Effects of germination on antioxidant and antinutritional factors of commonly used
pulses. Int J Res Chem Environ 4(2):100–104
Skoglund M, Peterson DM, Andersson R, Nilsson J, Dimberg LH (2008) Avenanthramide content
and related enzyme activities in oats as affected by steeping and germination. J Cereal Sci
48(2):294–303
Sokrab AM, Ahmed IAM, Babiker EE (2012) Effect of germination on antinutritional factors,
total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes. J Saudi
Soc Agric Sci 11(2):123–128
Soris PT, Kala BK, Mohan VR, Vadivel V (2010) The biochemical composition and nutritional
potential of three varieties of Vigna mungo (L.) Hepper. Advances Bio Res 1(2):6–16
Sudha Rani R, Usha A (2014) Effect of germination and fermentation on polyphenols in finger
millet (Eleusine coracana). Int J Food Nut Sci 3:65–68
Tang D, Dong Y, Guo N, Li L, Ren H (2014) Metabolomic analysis of the polyphenols in germinating mung beans (Vigna radiata) seeds and sprouts. J Sci Food Agric 94(8):1639–1647
Tasleem-Tahir A, Nadaud I, Girousse C, Martre P, Marion D, Branlard G (2011) Proteomic analysis of peripheral layers during wheat (Triticum aestivum L.) grain development. Proteomics
11(3):371–379
Theodoulou FL, Eastmond PJ (2012) Seed storage oil catabolism: a story of give and take. Curr
Opin Plant Biol 15(3):322–328
Tian S, Nakamura K, Kayahara H (2004) Analysis of phenolic compounds in white rice, brown
rice, and germinated brown rice. J Agric Food Chem 52(15):4808–4813
Tian B, Xie B, Shi J, Wu J, Cai Y, Xu T, Deng Q (2010) Physicochemical changes of oat seeds
during germination. Food Chem 119(3):1195–1200
16 Effect of Germination Processing on Bioactive Compounds of Cereals and Legumes