Scientific literature is evident that the germinated seeds possess a promising potential for
essential nutrients, flavors, and textural attributes over nongerminated grain. In recent …

Food and nutrition insecurity is a problem for the majority of developing nations; incidentally,
some underutilized crops have the potential to increase food security. A minor cereal grain …

Whole grains provide energy, nutrients, fibers, and bioactive compounds that may
synergistically contribute to their protective effects. A wide range of these compounds is …

Horsegram is an underutilized pulse, traditionally used for treating various disorders like
kidney stones, diabetes and joint pain. The present study was undertaken to optimize the …

Despite sprouted grains have high nutritional and functional properties, their exploration in
mung bean and application in traditional foods are limited. The effects of germination of …

The consumption of plant sprouts as part of human day-to-day diets is gradually increasing,
and their health benefit is attracting interest across multiple disciplines. The purpose of this …

Germination can be used as a bio-processing practice to enhance the digestibility of nutrient
and improve the bioactive compounds and rheological properties of food grains. In the …

Wheat is consumed worldwide because of its high nutritional content and convenience to
form different products. Whole wheat is an important source of dietary fiber and its …

Sorghum grains were germinated for 24, 48 and 72 hours with a view to determining the
effect of germination on some functional properties and degree of starch gelatinization of the …

Amaranth and quinoa are the ancient crops known for their excellent nutritional profile.
Impact of different processing treatments including cooking, germination and roasting of …