- Sprouts are said to be rich in digestible energy, bioavailable vitamins, minerals, amino acids, proteins, and phytochemicals, as these are necessary for a germinating plant to grow. These nutrients are essential for human health.
- The reserve chemical constituents of cereals, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds.
- Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients.
- The increased contents of protein, fat, fibre and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibilities, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.?
- Increases in Protein Quality;
- The conversion of storage proteins of cereal grains into albumins and globulins during sprouting may improve the quality of cereal proteins. Many studies have shown an increase in the content of the amino acid Lysine with sprouting.?
- An increase in proteolytic activity during sprouting is desirable for nutritional improvement of cereals; glutamic and proline are converted to limiting amino acids such as lysine.
- Increases in Crude Fibre content; In sprouted barley, crude fibre increases.
- Increases in Essential Fatty Acids; Increased lipolytic activity during germination and sprouting causes hydrolysis of triacylglycerols to glycerol and constituent fatty acids.
- Increases in Vitamin content; most reports agree that sprouting treatment of cereal grains generally improves their vitamin value, especially the B-group vitamins. Certain vitamins such as a-tocopherol (Vitamin-E) and ß-carotene (Vitamin-A precursor) are produced during the growth process. Sprouts provide a good supply of Vitamins A, E & C plus B complex
- Chelation of Minerals; When seeds are sprouted, minerals chelate or merge with protein, in a way that increases their function.
- Antinutritional factors; Some legumes, including sprouts, can contain toxins or antinutritional factors, which can be reduced by soaking, sprouting and cooking.
Phytic acid, an antinutritional factor, occurs primarily in the seed coats and germ tissue of plant seeds. It forms insoluble or nearly insoluble compounds with many metal ions, including those of calcium, iron, magnesium and zinc, reducing their dietary availability.
Titany answered the question on April 22, 2022 at 08:10