306
Tiwari U, Servan A, Nigam D (2017) Comparative study on antioxidant activity, phytochemical analysis and mineral composition of the Mung Bean (Vigna Radiata) and its sprouts. J
Pharmacog Phytochem 6(1):336
Topping D (2007) Cereal complex carbohydrates and their contribution to human health. J Cereal
Sci 46(3):220–229
Uchegbu NN, Ishiwu CN (2016) Germinated Pigeon Pea (Cajanus cajan): a novel diet for lowering
oxidative stress and hyperglycemia. Food Sci Nut 4(5):772–777
US Food and Drug Administration (US FDA) (2011) Draft guidance: whole grain
label statements. Retrieved 24 August 2012, from http://www.fda.gov/Food/
GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/
ucm059088.htm
US Food and Drug Administration (US FDA) (2012) National nutrient database for standard reference Release 24. Retrieved 10 September 2012, from http://www.ars.usda.gov/main/site_main.
htm?modecode=12-35-45-00
Van Hung P (2016) Phenolic compounds of cereals and their antioxidant capacity. Crit Rev Food
Sci Nutr 56(1):25–35
Van Hung P, Hatcher DW, Barker W (2011) Phenolic acid composition of sprouted wheats by
ultra-performance liquid chromatography (UPLC) and their antioxidant activities. Food Chem
126(4):1896–1901
Van Hung P, Maeda T, Morita N (2015) Improvement of nutritional composition and antioxidant
capacity of high-amylose wheat during germination. J Food Sci Technol 52(10):6756–6762
Victoria BG, Rodica S, Georgeta NC (2015) Improvement of the antioxidant activity of soybean
(Glycine max.) by biotechnological processing. Rom Biotech Lett 20(2):10213
Villegas R, Gao YT, Yang G, Li HL, Elasy TA, Zheng W, Shu XO (2008) Legume and soy food
intake and the incidence of type 2 diabetes in the Shanghai Women’s Health Study. Am J Clin
Nutr 87(1):162–167
Wang T, He F, Chen G, G. (2014) Improving bioaccessibility and bioavailability of phenolic
compounds in cereal grains through processing technologies: a concise review. J Funct Foods
7:101–111
Whole Grains Council (2009) Are we there yet? Measuring progress on making at least half our
grains whole. Paper presented at the Make half your grains whole conference, Alexandria, VA
Whole Grains Council (n.d.) Whole grains 101: definition of whole grains. Retrieved 03 February
2013, from http://wholegrainscouncil.org/whole-grains-101/definition-of-whole-grains
Xue Z, Wang C, Zhai L, Yu W, Chang H, Kou X, Zhou F (2016) Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean
(Phaseolus vulgaris L.) during the germination process. Czech J Food Sci 34(1):68–78
Yang TK, Basu B, Ooraikul F (2001) Studies on germination conditions and antioxidant contents
of wheat grain. Int J Food Sci Nutr 52(4):319–330
Zhang G, Hamaker B (2012) Nutraceutical and health properties of sorghum and millet. In: Cereals
and pulses: Nutraceutical properties and health benefits, US: John Wiley & Sons, pp 165–186
Zieliński H, Kozłowska H (2000) Antioxidant activity and total phenolics in selected cereal grains
and their different morphological fractions. J Agric Food Chem 48(6):2008–2016
Zilic S, Basic Z, Sukalovic VHT, Maksimovic V, Jankovic M, Filipovic M (2014) Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and
antioxidant capacity of the flour? Int J Food Sci Technol 49:1040–1047
Złotek U, Szymanowska U, Baraniak B, Karaś M (2015) Antioxidant activity of polyphenols of
adzuki bean (Vigna angularis) germinated in abiotic stress conditions. Acta Sci Polonorum
Technol Alimen 14(1):55–63
S. Hassan et al.
Tiwari U, Servan A, Nigam D (2017) Comparative study on antioxidant activity, phytochemical analysis and mineral composition of the Mung Bean (Vigna Radiata) and its sprouts. J
Pharmacog Phytochem 6(1):336
Topping D (2007) Cereal complex carbohydrates and their contribution to human health. J Cereal
Sci 46(3):220–229
Uchegbu NN, Ishiwu CN (2016) Germinated Pigeon Pea (Cajanus cajan): a novel diet for lowering
oxidative stress and hyperglycemia. Food Sci Nut 4(5):772–777
US Food and Drug Administration (US FDA) (2011) Draft guidance: whole grain
label statements. Retrieved 24 August 2012, from http://www.fda.gov/Food/
GuidanceComplianceRegulatoryInformation/GuidanceDocuments/FoodLabelingNutrition/
ucm059088.htm
US Food and Drug Administration (US FDA) (2012) National nutrient database for standard reference Release 24. Retrieved 10 September 2012, from http://www.ars.usda.gov/main/site_main.
htm?modecode=12-35-45-00
Van Hung P (2016) Phenolic compounds of cereals and their antioxidant capacity. Crit Rev Food
Sci Nutr 56(1):25–35
Van Hung P, Hatcher DW, Barker W (2011) Phenolic acid composition of sprouted wheats by
ultra-performance liquid chromatography (UPLC) and their antioxidant activities. Food Chem
126(4):1896–1901
Van Hung P, Maeda T, Morita N (2015) Improvement of nutritional composition and antioxidant
capacity of high-amylose wheat during germination. J Food Sci Technol 52(10):6756–6762
Victoria BG, Rodica S, Georgeta NC (2015) Improvement of the antioxidant activity of soybean
(Glycine max.) by biotechnological processing. Rom Biotech Lett 20(2):10213
Villegas R, Gao YT, Yang G, Li HL, Elasy TA, Zheng W, Shu XO (2008) Legume and soy food
intake and the incidence of type 2 diabetes in the Shanghai Women’s Health Study. Am J Clin
Nutr 87(1):162–167
Wang T, He F, Chen G, G. (2014) Improving bioaccessibility and bioavailability of phenolic
compounds in cereal grains through processing technologies: a concise review. J Funct Foods
7:101–111
Whole Grains Council (2009) Are we there yet? Measuring progress on making at least half our
grains whole. Paper presented at the Make half your grains whole conference, Alexandria, VA
Whole Grains Council (n.d.) Whole grains 101: definition of whole grains. Retrieved 03 February
2013, from http://wholegrainscouncil.org/whole-grains-101/definition-of-whole-grains
Xue Z, Wang C, Zhai L, Yu W, Chang H, Kou X, Zhou F (2016) Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean
(Phaseolus vulgaris L.) during the germination process. Czech J Food Sci 34(1):68–78
Yang TK, Basu B, Ooraikul F (2001) Studies on germination conditions and antioxidant contents
of wheat grain. Int J Food Sci Nutr 52(4):319–330
Zhang G, Hamaker B (2012) Nutraceutical and health properties of sorghum and millet. In: Cereals
and pulses: Nutraceutical properties and health benefits, US: John Wiley & Sons, pp 165–186
Zieliński H, Kozłowska H (2000) Antioxidant activity and total phenolics in selected cereal grains
and their different morphological fractions. J Agric Food Chem 48(6):2008–2016
Zilic S, Basic Z, Sukalovic VHT, Maksimovic V, Jankovic M, Filipovic M (2014) Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and
antioxidant capacity of the flour? Int J Food Sci Technol 49:1040–1047
Złotek U, Szymanowska U, Baraniak B, Karaś M (2015) Antioxidant activity of polyphenols of
adzuki bean (Vigna angularis) germinated in abiotic stress conditions. Acta Sci Polonorum
Technol Alimen 14(1):55–63
S. Hassan et al.