title: Germination of cereal grains as a way to improve the nutritional value: a review.
abstract: Whole grain cereals have been found to be a good source of nutritionally valuable substances, such as antioxidants, minerals, vitamins, and dietary fiber. A wide range of these compounds is affected by germination. While some compounds, such as beta-glucans are degraded, others, like vitamins can be increased by means of malting. Therefore, germination and malting of cereals is a way not only to produce fermentable extract for the brewing and distilling industries, but can also be a way to produce ingredients enriched with health promoting compounds. Malt extracts have also been shown to be good substrates for the growth and application of probiotic bacteria.
authors.affiliation: Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland.
authors.forename: Florian
authors.initials: F
authors.lastname: Hübner
authors.forename: Elke K
authors.initials: EK
authors.lastname: Arendt
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D004043:Dietary Fiber / Q000032:analysis; D002523:Edible Grain / Q000737:chemistry*; D005285:Fermentation; D018525:Germination; D006293:Health Promotion; D009753:Nutritive Value; D056692:Prebiotics / Q000032:analysis; D019936:Probiotics / Q000378:metabolism; D014131:Trace Elements / Q000737:chemistry; D014815:Vitamins / Q000737:chemistry; D047071:beta-Glucans / Q000378:metabolism
chemical_list: D000975:Antioxidants; D004043:Dietary Fiber; D056692:Prebiotics; D014131:Trace Elements; D014815:Vitamins; D047071:beta-Glucans