The Influence of the Sprouting Process of Grain Crops on their Nutritional Value

The sprouting process leads to the activation and synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is considered beneficial for human health. The positive consumer perception of sprouted grains of grain crops is stimulating the development of new food products. However, because of the lack of a basic definition of «sprouted grain», it is not clear when grain should be called sprouted. In addition, there are currently no quality criteria for sprouted grains. Accordingly, there is no regulatory framework for the development of appropriate labeling of food products containing sprouted grains. The review examines the nutritional value of sprouted grains of grain crops depending on the conditions of sprouting and provides recommendations for the optimization of sprouting methods to maximize the nutritional value.  Relatively long sprouting time (at least 2 days) at sufficiently high temperatures (20 to 35 °C) are necessary for the synthesis of bioactive plant compounds Changes in nutritional value as a result of sprouting are often related to health benefits. However, there are very few confirmatory clinical research, and no conclusions about the health benefits of sprouted grains can be reached at this time. Furthermore, sprouted grains are not a traditional raw material in the food industry and therefore it is difficult to use sprouted grains as a recipe ingredient in food production without losing their nutrients. This review provides a basis for a more precise definition of the «sprouting» process, and allows us to determine directions for further research and development in this area.

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