Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?

Sprouting is a traditional processing method which has been used for centuries to improve the nutritional value of cereals and legumes. There has been growing interest in sprouted products in recent years due to a high demand for more natural and healthy foods. Phytate is the primary storage form of...

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Veröffentlicht in:	Nutrition bulletin 2022-06, Vol.47 (2), p.138-156
Hauptverfasser:	Elliott, Hannah, Woods, Patrick, Green, Brian D., Nugent, Anne P.
Format:	Artikel
Sprache:	eng
Schlagworte:	bioaccessibility Bioavailability Cereals Cultivars Digestibility Indigenous species Iron Legumes Minerals Nutritive value Phosphorus phytate sprouting
Online-Zugang:	Volltext
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