TABLE 2.
Food applications of cereal sprouts.
| Sprout source | Application in food products | Improvement | Reference |
|---|---|---|---|
| Wheat grain | Bread | Increased phenolic acid profile and antioxidant properties | Charoenthaikij et al. (2010) |
| Brown rice | Grain bread | Longer shelf‐life and higher consumer acceptability | Bello et al. (2018) |
| Barley, oat, wheat sprout | Salt mixture | The present study reports that salt mixtures exhibit a polyphenol content of 482.82 mg GAE/100 g and an antioxidant capacity of 797.97 μmol TE/100 g. | Šaponjac et al. (2019) |
| Cereal sprout | Breakfast meals, salads, soups, casseroles, spaghetti, baked goods | Boosting the nutritional content | Waliat et al. (2023) |
| Millet, rye, and alfalfa sprout | Synbiotic beverages having mixed cultures of L. casei and L. plantarum | The synbiotic beverage that was manufactured exhibited a concentration of 108 CFU ml−1 for L. casei, which demonstrated a commendable survival rate during the storage period, maintaining the same concentration of 108 CFU ml−1. Additionally, L. plantarum was present in sufficient quantities, with a concentration of 106 CFU ml−1, after approximately 21 days. The sensory attributes of the beverages were deemed acceptable | Mohammadi et al. (2021) |
| Maize | Human nutrition and animal feed | World food and nutrition security | Tanumihardjo et al. (2020) |
| Sprouted pseudocereal flour | Bread | The replacement of wheat flour (WF) with sprouted kiwicha flour (SKF) and cañihua (SCF) has been found to be sensory acceptable and has resulted in an improvement in the nutritional quality of bread | Paucar‐Menacho, Schmiele, et al. (2022); Paucar‐Menacho, Simpalo‐López, et al. (2022a); Paucar‐Menacho, Simpalo‐López, et al. (2022b) |
| Sprouted soybean and sorghum flour | Flacked breakfast cereals | The addition of up to 10% sprouted soybeans improved the nutritional value and consumer acceptance of flaked breakfast cereals. Significant increase in protein content from 10.98% to 12.14%, fat content from 6.25% to 7.23%, ash content from 4.97% to 6.55%, and fiber content from 2.66% to 3.85% | Onyekwelu & Onuoha (2022) |
| Sprouted pseudocereal grains | Biscuits | Replacing wheat flour (WF) with sprouted cañihua, kiwicha, and quinoa flours in biscuits obtained higher content of GABA, phenolic compounds, antioxidant activity, and lower phytic acid | Paucar‐Menacho, Schmiele, et al. (2022); Paucar‐Menacho, Simpalo‐López, et al. (2022a); Paucar‐Menacho, Simpalo‐López, et al. (2022b) |
| Sprouted cañihua and quinoa | Corn extrudates | The inclusion of sprouted quinoa flour (SQF) and cañihua flour (SCF) resulted in an increase in phytic acid (PA), total soluble phenolic compounds (TSPC), γ‐aminobutyric acid (GABA), and oxygen radical antioxidant activity (ORAC) of the extrudates | Paucar‐Menacho, Schmiele, et al. (2022); Paucar‐Menacho, Simpalo‐López, et al. (2022a); Paucar‐Menacho, Simpalo‐López, et al. (2022b) |