Research Advances on Improvements in Nutritional Quality and Functional Properties of Multigrains by Germination
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Abstract:
The germination stage of coarse grain seeds involves a variety of complex biochemical transformations that have unique physiological effects. The contents of some nutrients and functional factors will gradually increase under the action of multiple complex enzymes, whereas the content of antinutritional factors will gradually decrease. Therefore, the physiological benefits of germinating multigrains have attracted extensive attention. The techniques of inducing the germination of multigrains by microwave, ultrasound, and high-voltage pulsed electric field were reviewed. This paper focused on germinated mung beans, black beans, red beans, buckwheat, millet, and other cereals. Trends in changes of polyphenols, flavonoids, GABA, proteins, and other nutrients after germination, such as phytic acid, tannins, and other antinutritional factors were reviewed. The functional effects of germinated multigrains on diabetes, hypertriglyceridemia, hypertension, antioxidant activity, and anti-inflammatory activity were analyzed. As a main or auxiliary ingredient, germinated grain seeds have had a substantial impact on the development of related functional foods. However, the mechanisms of the active ingredients and their impact on food processing need to be studied further. Therefore, after proper germination, the physiologically-active ingredients of multigrains have the potential to become functional dietary supplements of medicinal value with multiple health benefits.
