Chemical composition and utilization of pearl millet sprouts

Abstract

SummaryPearl millet (Pennisetum typhoideum) grains were germinated at 25 "C (48, 54 and 60 h), 30 and 35 "C (36, 42 and 48 h) to obtain a desirable size of sprouts. The sprouting improved total protein, ash, ascorbic acid, total soluble sugars, reducing sugars, nonreducing sugars and fibre content and diminished starch and fat. The sprouts, when incorporated in various foods including salad, weaning foods, biscuits, cake and rahadi (an indigenous fermented food of India), were found to be acceptable to human palate.

Farinha integral de trigo germinado: 3. Características nutricionais e estabilidade ao armazenamento

“…A germinação, possivelmente, é um dos processos mais antigos, simples e econômicos empregados para melhorar o valor nutricional de grãos de cereais e de leguminosas [17]. É uma alternativa adequada para diminuição de fatores antinutricionais, como os fitatos, inibidores da protease e taninos, presentes originalmente nestes grãos.…”

Antibacterial effect of sprouts against human pathogens in vitro

“…Sprouting is one of the easiest ways to obtain fresh vegetables for eating in each season. Fresh sprouts can be ideal sources of vitamins, dietary fibres, and minerals for humans and for microorganisms (KumAr & ChAuhAn, 1993;ZieLinSki et al, 2005). Previous studies have already described microbial contamination of sprouts (RoBertSon et al, 2002).…”