Biochemical characterization of sprouted seeds showed significant modifications with a decrease in ash, starch contents and an increase in reducing sugars, and in proteins. Improvements in bioactive compounds were also observed in sprouted seeds. Vitamin C, tocopherols, total phenols, carotenoid pigments as well as antioxidant activity significantly increased after sprouting. Interestingly, durum wheat landrace cultivars showed the best performances.
Results provided by our study proved that sprouting is an interesting natural tool to use in the food industry for the development of cereal products with added nutritional value.
The North African Journal of Food and Nutrition Research
Jribi S, Antal O.T, Molnàr H, Adànyi N, Fustos Z, Naàr Z, Kheriji O, Amara H, Debbabi H. Sprouting bioprocess as a sustainable tool for enhancing durum wheat (Triticum durum) nutrients and bioactive compounds. Nor. Afr. J. Food Nutr. Res. January - June (2020);04(07):252-9. https://doi.org/10.5281/z