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Cereal sprouts: composition, nutritive value, food applications

K Lorenz

    Critical Reviews in Food Science and Nutrition
    |January 1, 1980
    PubMed
    Summary
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    Sprouting cereal grains is popular, but scientific evidence does not support claims of superior nutritional value in humans or animals. The apparent nutrient increases are mainly due to dry matter loss during sprouting.

    Area of Science:

    • Food Science
    • Nutritional Science
    • Agricultural Science

    Background:

    • Sprouting cereal grains is a popular practice in Western countries.
    • Sprouted grains are perceived to have enhanced nutritional benefits.
    • Sprouting is an accessible process requiring minimal equipment.

    Purpose of the Study:

    • To evaluate the nutritional changes in cereal grains during sprouting.
    • To assess the purported superior nutritive value of sprouted grains.
    • To review existing nutritional evaluations of cereal sprouts.

    Main Methods:

    • Seeds are germinated under controlled conditions of water, temperature, and atmospheric gases.
    • Nutrient composition analysis of sprouted versus ungerminated grains.

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  • Review of animal and human studies on the nutritional impact of sprouted grains.

    • Main Results:

    • Sprouting increases enzyme activity and alters nutrient composition, including decreased starch and increased sugars.
    • Apparent increases in protein, vitamins, and minerals are primarily due to dry matter loss from respiration.
    • Animal studies (cattle, pigs, chickens, rats) show no superior nutritive value of sprouted grains compared to ungerminated grains.

    Conclusions:

    • The perceived nutritional enhancement of sprouted grains is largely an artifact of dry matter loss.
    • Current scientific evidence, including animal studies, does not support superior nutritional value of sprouted grains.
    • Further human studies are unlikely to demonstrate significant nutritional advantages of sprouted grains over ungerminated grains.