ABSTRACT
Antioxidants, dietary fibre, minerals, and vitamins are all found in whole grain cereals, making them an excellent source of nutrition. But numerous factors like enzyme inhibitors, metal chelating agents, and other anti-nutritional components reduce the nutritional value of cereals, thereby limiting protein digestibility and bioavailability of micronutrients. Being a conventional non-thermal method, germination enhances the nutritional value of cereal grains by raising nutrient digestibility, minimising anti-nutritional substances, increasing free amino acids content and available carbohydrates, and enhancing functionality. The current chapter investigates the germination in terms of its effect on major and minor nutrients as well as bioactive compounds. Additionally, the safety aspects of cereal-based sprouts are also discussed.
