Background In recent years, germination is used as a tool that improves nutritional quality of
cereals by increasing digestibility and concentration of bioactive compounds, and thereby …

Over the last 30 years, thousands of articles have appeared examining the effects of soaking
and germinating brown rice (BR). Variable germination conditions and methods have been …

The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-
like products was evaluated. Crude brown rice, soaked brown rice and GBR for 48 h and 96 …

The implications of physicochemical, rheological, and thermal properties of seven eminent
Indian rice cultivars (PR 114, 121, 122, 123, 124, 126, and 127) on the extrusion behavior …

Wheat grains were germinated at different time (12, 24, 36, and 48 h) and temperature (25,
30, and 35° C) to enhance the functionality of resultant flour. Results revealed that an …

The current study investigated the impact of germination duration on the functional
components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and …

Seed dormancy and germination play pivotal roles in the agronomic traits of plants, and the
degree of dormancy intuitively affects the yield and quality of crops in agricultural production …

Coix seed (CS) has high nutritional value, but the deep processing of CS is relatively limited.
Sprouting can significantly improve nutritional value, laying the foundation for efficient …

Growing concern about eating healthy nutritious foods have shifted focus towards millets
and pulses. Formulation of a new food product requires basic information about the raw …

The cereal food group contributes significant amounts of the major macronutrients and
micronutrients, making it an essential part of a healthy diet. The primary food for nutrition …