Edited by Hao Feng, Boris Nemzer, Jonathan W Devries, and Junzhou Ding

Hao Feng is currently professor in the Department of Food Science and Human Nutrition at University of Illinois, Urbana-Champaign. Professor Feng's research interests include high intensity ultrasound (power ultrasound) and its application in food processing and preservation, enhancing the safety and quality of fresh and fresh-cut produce, novel deconstruction methods for biofuel production from biomass, new extraction and separation techniques, dielectric heating and its application in food processing, and novel drying technologies. Prof. Feng is a member of the Institute of Food Technologists (IFT), the American Institute of Chemical Engineers (AIChE), and the American Society of Agricultural and Biological Engineers (ASABE).

Affiliations and expertise: Professor, Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA

Boris V. Nemzer, PhD, FRSC, is Vice President of R&D and Director of Research and Analytical Center at FutureCeuticals, Inc. (United States), and a professor at the University of Illinois at Urbana-Champaign (United States). Dr. Nemzer is an author of more than 180 scientific papers published in peer-reviewed journals and 3 books in the areas of thermophysical properties of substances, physical and analytical chemistry, nutrition, and food sciences. He is a fellow and distinguished member of various national and international scientific societies and associates.

Affiliations and expertise: Vice President of R&D, VDF FutureCeuticals, Inc., Momence, IL, USA Director of Research and Analytical Center, VDF FutureCeuticals, Inc., Momence, IL, USA Professor, University of Illinois at Urbana-Champaign, Urbana, USA

Dr. Jonathan W. DeVries is a retired senior technical manager of Medallion Laboratories of General Mills Inc. He was active in quality-related analytical work for more than 47 years, primarily in nutrition and food safety. He worked for the international standardization of analytical methods through AACCI. DeVries has been active in the AACCI vitamins and dietary fiber technical committees and was the annual meeting program chair for 2008. He received the Edith A. Christensen Award of AACCI and the Harvey W. Wiley Award of AOACI in 2009. DeVries has authored or coauthored more than 80 publications. He has a Ph.D. degree in organic chemistry from the University of Minnesota. DeVries was recently elected chair of the Food Ingredients Expert Committee–Food Chemicals Codex.

Affiliations and expertise: DeVries and Associates, Adjunct Expert, University of Minnesota, St. Paul, MN, USA

Junzhou Ding has more than ten years in food research and collaborations with expertise in food processing ultratrasonication, Extrusion, Sprouting, etc.), food chemistry, grain/seed biochemistry, microstructure function relationships of starch and protein. His research interests include enhancing nutritional and functional properties of whole grains and sprouted grains, developing innovative processing technologies for plant-based meat and starch-based foods, Investigating the impacts of non-thermal processing on health-promoting plant metabolites among others.

Affiliations and expertise: North Carolina A&T State University, Greensboro, North Carolina, United States

Sprouted Grains: Nutritional Value, Production, and Applications, Second Edition, has been fully revised and updated and includes four new chapters on sprouted grains as new plant-based protein sources, fatty acids content and profiling in sprouted grains, amylase activity in sprouted grains, and the role of sprouted grains in human gut health. Because sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading. Topics include grain germination from both genetic and physiological perspectives, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more.

Key features

• Presents the latest insights into the nutrient and bioactive components of these healthy grains
• Includes coverage of the technology and equipment used in grain processing
• Documents the growing list of products developed from sprouted grains
• Features insights from an international team of academic and industrial experts

This book will be useful to a range of professionals: food scientist and technologists, grain processing engineers and technologists, food and nutraceutical product developers, food ingredients innovators, nutritionists, food chemists, plant biologists, crop scientists, milling industry technologists, and microgreens producers.

Sprouted Grains: Nutritional Value, Production, and Applications, Second Edition

1. Molecular mechanisms of seed germination

Abstract

1.1 Seed dormancy and germination
1.2 Hormonal regulation of dormancy and germination
1.3 Conclusions and perspectives

References

2. Antioxidant capacity of sprouted grains

Abstract

2.1 Introduction
2.2 Overview of methods applied in studying antioxidants in seed sprouts
2.3 Tartary (Fagopyrum tataricum Gaertn) buckwheat and buckwheat
2.4 Wheat sprout
2.5 Germinated barley
2.6 Oats sprouts
2.7 Germinated rice
2.8 Germinated purple corn
2.9 Germinated pseudograins: amaranth and quinoa
2.10 Conclusions

References

3. Phenol contents in sprouted grains

Abstract

3.1 Phenolic compounds in grains and pseudocereals: structures and biochemical roles
3.2 Human health effects of cereal grain phenolic compounds
3.3 Quantification methods for phenolic compounds in cereal grains and their limitations
3.4 Impact of sprouting on the concentration and profile of phenolic compounds in cereals
3.5 Biochemical mechanisms for phenolic profile changes during germination

References

4. Sprouted grains as new plant-based protein sources

Abstract

4.1 Introduction
4.2 Effect of sprouting in seed storage proteins
4.3 Effect of sprouting on digestibility of grain proteins
4.4 Effect of sprouting in technofunctional properties of grain proteins
4.5 New protein ingredients and foodstuffs derived from sprouted grains
4.6 Concluding remarks

Abbreviations
References

5. Fatty acids content and profiling in sprouted grains

Abstract

5.1 Introduction
5.2 Sprouting process
5.3 Sprouting effects on lipid content of grains
5.4 Factors and conditions during sprouting
5.5 Nutritional modifications after sprouting
5.6 Analytical methods for determination of fats in grains
5.7 Sprouted grains and health benefits
5.8 Conclusion

References

6. Amylase activity in sprouted grains

Abstract

6.1 Introduction
6.2 Amylase characteristics
6.3 Amylases involved in sprouting
6.4 Mechanisms of amylase activation in sprouted grains: field sprouting versus artificial sprouting
6.5 Factors influencing amylase activity in sprouted grains
6.6 Impact of amylase activity on flour technological features
6.7 Methods for assessing alpha-amylase activity
6.8 Alternatives to modulate amylase activity
6.9 Future perspectives and research directions

References

7. Gamma-aminobutyric acid: a bioactive compound in foods

Abstract

7.1 Introduction—what is gamma-aminobutyric acid?
7.2 Physiological and psychological functions of gamma-aminobutyric acid-enriched grain-based food products in humans and animals
7.3 Factors affecting gamma-aminobutyric acid content in germinated grains and grain-based food products
7.4 Leveraging on fermentation for gamma-aminobutyric acid production
7.5 Prospects of producing gamma-aminobutyric acid-enriched foods

References

8. The role of sprouted grains in human wellness and gut health

Abstract

8.1 Introduction
8.2 Phytochemical and nutritional content of sprouted grains
8.3 Effect of sprouted grains dietary fibers on gut microbiota
8.4 Conclusion

References

9. Processing of germinated grains

Abstract

9.1 Introduction
9.2 Thermal and nonthermal methods for processing germinated grains

References

10. Controlling germination process to enhance the nutritional value of sprouted grains

Abstract

10.1 Introduction
10.2 Temperature and oxygen in controlled germination
10.3 Use of new physical energy forms in controlled germination
10.4 Concluding remarks

References

11. Development of GABA enhanced sprouted grain based staple foods

Abstract

11.1 Health benefits of ?-aminobutyric acid and recommended dosages
11.2 Enhancement of ?-aminobutyric acid level in germinating rice
11.3 How to produce a wide variety of ?-aminobutyric acid-enriched rice products?
11.4 Research and development of ?-aminobutyric acid-enriched rice products
11.5 Research and development of other sprouted grains-based products
11.6 Future trends for sprouted grains-based staple food

References
Index