Sprouted Grains: Nutritional Value, Production, and Applications

Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains with coverage from grain to product.

Divided into four main sections, the book opens with coverage of the process of grain germination from both a genetic and physiological perspective. The next section looks in detail at nutrients and bioactive compounds present in spouted grains – a topic of huge importance given that products containing sprouted grains are often marketed as healthy options. The third section is focused on equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grains products. A chapter in this section covers microbial safety of sprouted grains. The final section covers products which use sprouted grains.

Sprouted grains are one of the hottest topics in cereal and grain science. This edited volume brings together the world’s leading researchers on sprouted grains. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing as well as industrial product developers in cereal companies.

Covers the nutrient and bioactive components of these healthy grainsProvides extensive coverage of products developed from sprouted grainsInternational team of both academic and industrial authorsIncludes equipment and technology in grain processing

Section I: Germination and Sprouted Grains 1. Molecular mechanisms of seed germination

Section II: Nutrients and Bioactive Components in Sprouted Grains 2. Bioactive compounds in sprouted grains 3. GABA: A bioactive compound in foods 4. Antioxidant capacity of sprouted grains 5. Phenols contents in sprouted grains

Section III: Equipment & Technological Innovation 6. Processing of germinated grains 7. Microbial safety of sprouted seeds 8. Controlled germination for enhancing the nutritional value of sprouted grains

Section IV: Sprouted Grain Products 9. Sprouted grains as a food ingredient 10. Sprouted grains based non-fermented products 11. Sprouted grains based fermented products 12. High GABA sprouted rice products