Sprouting Research
Browse through some published research reports below to uncover more detail about the special effects that sprouting/germination have on grains and lentils.
The Impact of Soaking and Germination on Chemical Composition, Carbohydrate Fractions, Digestibility, Antinutritional Factors and Minerals Content of Some Legumes and Cereals Grain Seeds
Authors: Samia El-Safy, F.; Rabab, H.A. Salem1 and Ensaf Mukhtar, Y.Y.
Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour
Authors: Slađana Žilić, Marijana Janković, Miroljub Barać,b Mirjana Pešić, Aleksandra Konić-Ristićc and Vesna Hadži-Tašković Šukalovićd
Visualization of Enzyme Activity in Germinating Cereal Seeds Using a Lipase Sensitive Fluorochrome
Authors: Svend Aage Jensen and Flemming Heltved
From Visualization of Enzyme Activity in Germinating Cereal Seeds Using a Lipase Sensitive Fluorochrome. Authors: Svend Aage Jensen and Flemming Heltved