Sprouted grains as new plant-based protein sources

Martínez-Villaluenga C.; Salvador-Reyes R.; Frías J.; Peñas E. · Sprouted Grains: Nutritional Value, Production, and Applications (2024) · DOI: 10.1016/b978-0-443-23634-1.00004-x

Resumen

Grains are an excellent source of proteins, which are key macronutrients for human nutrition and health. However, grain proteins are associated to other compounds of the grain matrix that hinder their digestibility and bioavailability. Sprouting emerges as a natural bioprocess that increases the digestibility and bioavailability of grain proteins and may also enhance their content in grains. Sprouted grains are, therefore, interesting ingredients for development of food products enriched in proteins. This chapter provides an update of the scientific evidence related with the impact of germination on the content, profile, digestibility, and bioavailability of grain proteins, as well as on their technofunctional properties. The current studies that focus on the development of innovative protein ingredients and foods from sprouted grains are also summarized.

Instituciones: Universidad Tecnológica del Perú