Nutritional improvement of cereals by sprouting
J. K. Chavan , S. S. Kadam & Larry R. Beuchat
Critical Reviews in Food Science and Nutrition
Volume 28, 1989 - Issue 5
Sprouting of grains for a limited period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B‐group vitamins, and a decrease in dry matter, starch, and antinutrients. The digestibilities of storage proteins and starch are improved due to their partial hydrolysis during sprouting.