Unlocking the Potential of Sprouted Cereals, Pseudocereals, and Pulses in Combating Malnutrition

Abstract

Due to the global rise in food insecurity, micronutrient deficiency, and diet-related health issues, the United Nations (UN) has called for action to eradicate hunger and malnutrition. Grains are the staple food worldwide; hence, improving their nutritional quality can certainly be an appropriate approach to mitigate malnutrition. This review article aims to collect recent information on developing nutrient-dense grains using a sustainable and natural process known as “sprouting or germination” and to discuss novel applications of sprouted grains to tackle malnutrition (specifically undernutrition). This article discusses applicable interventions and strategies to encourage biochemical changes in sprouting grains further to boost their nutritional value and health benefits. It also explains opportunities to use spouted grains at home and in industrial food applications, especially focusing on domestic grains in regions with prevalent malnutrition. The common challenges for producing sprouted grains, their future trends, and research opportunities have been covered. This review article will benefit scientists and researchers in food, nutrition, and agriculture, as well as agrifood businesses and policymakers who aim to develop nutrient-enriched foods to enhance public health.

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

“…The course of these transformations in the grain depends on the conditions of the malting process, such as the degree of humidity, temperature, and time of germination, as well as kilning parameters [4,22,23,52]. Majzoobi et al [15] reported that different components of the same grain may vary differently or remain unchanged under similar germination conditions. According to the authors, the protein content in sprouted grains depends on the balance between protein breakdown and its biosynthesis during germination.…”

“…Redaelli et al [75] reported that the total beta-glucan content in the assessed European oat genotypes ranged from 2.85 to 6.77% d.m., and the soluble fraction from 2.05 to 5.29% d.m., which constituted 50.7-87.0% of their total content. During the malting process, the beta-glucan present in the grain is broken down by cytolytic enzymes (mainly beta-glucanases) [15,22,23]. Hübner et al [52] observed a decrease in the beta-glucan and the S-DF contents in oat malt as the germination time was extended and the germination temperature was increased.…”

“…Currently, almost all cereals, pseudo-cereals, and legumes can be malted. The purpose of malting is to produce sufficient amounts of enzymes in the grain, improve the bioavailability of grain components as a result of the action of these enzymes, increase the amount of bioactive substances, and acquire appropriate sensory properties for the malt [15][16][17][18][19][20][21][22][23]. Oat malt and other special malts differ from typical malts in terms of their use in brewing, although recently they constitute a valuable raw material addition in the production of special beers [18,19].…”

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains

“…The germination process of pseudocereal grains not only enhances the concentration and accessibility of nutrients [5][6][7], but also diminishes the presence of antinutritional factors [8,9]. This transformative process has been associated with heightened levels of bioactive compounds, including phenolic compounds, γ-aminobutyric acid, and increased antioxidant activity [10][11][12]. Beyond nutritional considerations, the flavor and texture of sprouted grains are expected to vary due to processing conditions and genetic factors.…”

Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage

“…Germination of different grains is triggered by specific conditions, including optimal temperature, light, and moisture to support plant growth. Suitable germination conditions activate the relevant enzymes and hormones, transforming the grain from dormancy to active metabolism and facilitating the release of nutrients [ 8 ]. Products based on germinated grains represent new components in the food industry that have enhanced nutritional value, mineral absorption, flavor, and taste [ 9 ].…”