Study on the health benefit and utilization of sprouted grains for development of value-added food products: A review

Sprouting is a process which starts with the uptake of water by the seed and ends with the appearance of a radicle. It is a process which is known to increase the nutrient content of whole grains along with improved flavour. Sprouting also reduces the level of phytate content of the grain, increasing the absorption of vitamins and minerals. Depending on the seed and seed type, different grains show different results after sprouting but all of them show increased levels of proteins, fats, carbohydrates, vitamins and minerals and decreased levels of enzymatic action and antinutrients. It can be consumed by diabetics, is easily digestible, boosts immunity and has anticancer properties. Sprouted grains have a low glycaemic index and are completely " organic". Sprouted grains are one of the most convenient food ingredients with minimum to no processing required and it requires no machinery equipment which results in lower chances of contamination and is additive free. In recent years, there is an increasing awareness of the advantages of sprouting and multiple products like cookies, snacks, tortillas, etc., have been developed. In this review, we discussed the potential of sprouted grains and their flour along with their nutritional attributes in the development of value added products.