Controlled germination for enhancing the nutritional value of sprouted grains

Junzhou Ding, Hao Feng

Research output: Chapter in Book/Report/Conference proceedingChapter


Globally, grains such as wheat, rice, maize, oat, barley, rye, sorghum, millet, buckwheat, and quinoa are planted for producing dietary foods and consumed in whole, polished, or milled forms. Recent studies in nutrition and epidemiology suggest that whole grains offer health benefits to humans and, as a result, their consumption has significantly increased. Controlled germination is one of the effective methods to enhance the nutritional value of whole grains. In this chapter, the term controlled germination refers to: germination under carefully controlled conditions, and germination accompanied by the application of environmental stresses that trigger plant defense systems in order to produce and accumulate health-promoting bioactive compounds. This chapter summarizes the research on conventional methods of germination control (germination time, temperature, and oxygen), and the impacts of these treatments on the nutritional quality of sprouted grains. It also reviews the emerging use of physical energy forms such as ultrasound, high pressure, pulsed electric field (PEF), light, and cold plasma, among others, as new controlled germination enhancers.

Original languageEnglish (US)
Title of host publicationSprouted Grains
Subtitle of host publicationNutritional Value, Production, and Applications
Number of pages22
ISBN (Electronic)9780128115251
ISBN (Print)9780128115268
StatePublished - Jan 1 2018


  • Controlled germination
  • Energy applications
  • Environmental stress
  • Metabolites
  • Spouted grains
  • Whole grain
  • γ-aminobutyric acid (GABA)

ASJC Scopus subject areas

  • General Engineering
  • General Agricultural and Biological Sciences


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