The effects of biological germination on nutrition and functional components of grain beans resources—A review

  • WANG Minghui ,
  • SHAO Jiawei ,
  • ZHANG Guixiang ,
  • DING Jinguo ,
  • LU Peijie ,
  • ZHANG Bingwen
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  • 1(School of Biological Science and Technoloy, University of Jinan, Jinan 250002, China)
    2(Zhu Cheng Wai Mao, Zhucheng 262200, China)

Received date: 2021-04-24

  Revised date: 2021-06-08

  Online published: 2022-05-18

Abstract

Nutrients such as carbohydrates, protein, fat and related functional components changed significantly during the germination process of grain beans. These changes have a significant impact on the nutritional and health value of grain beans. In this article, the changes of nutrition and functional components, physiological efficacy and product development of grain bean food after germination were reviewed. The application prospect of improving nutrition and health quality of grain bean by biological germination technology was prospected which aimed to provide a reference for the development and utilization of cereal food.

Cite this article

WANG Minghui , SHAO Jiawei , ZHANG Guixiang , DING Jinguo , LU Peijie , ZHANG Bingwen . The effects of biological germination on nutrition and functional components of grain beans resources—A review[J]. Food and Fermentation Industries, 2022 , 48(8) : 304 -310 . DOI: 10.13995/j.cnki.11-1802/ts.027689

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