Izmir Democracy University Health Sciences Congress, İzmir, Turkey, 12 - 13 November 2021, pp.1-2
In recent years, there has been a significant increase in consumer interest in functional foods. Sprouted foods are one of the foods that have been promising recently and on which many studies have begun. Germination; It occurs when the seed absorbs water and the embryo develops with the effect of events such as respiration and protein synthesis, and the radicle (root) grows. The next stage after germination is sprouting. Sprouts; indicates the product obtained from the germination of seeds and their development in water or another medium, harvested before the development of true leaves and which is intended to be eaten whole, including the seed. Crop groups used for sprouting include; legumes, cereals, pseudo-cereals, oilseeds as well as vegetables. As the sprouts are consumed few days after the germination, their nutrient concentration remains very high. Compared to the seed, it was established that the sprout, due to its transformed protein content, which is of higher biological value, and to the higher polyunsaturated fatty acid content, higher vitamin content and the better bioavailability of minerals, has a higher nutritional value. In addition, while the sprouts are forming, the starch, which is the carbohydrate in the seeds, becomes more easily digested with the breakdown of the starch. With all these features, creating areas of use of sprouted foods as functional nutrients, creating more nutritious new products and their use for the enrichment of food products such as bread, cakes, or foods such as salads attracts the attention of researchers. This review focuses on germination of grains, changes in nutritional profile, on the use of sprouted grains and recent studies.