Advances in Plant Sprouts: Phytochemistry and Biofunctionalities

Preface
Contents
Chapter 1: General Over View of Composition, Use in Human Nutrition, Process of Sprouting, Change in Composition During Sprouting, Parameters Affecting Nutritional Quality During Sprouting, Benefits of Sprouts, Nutritional Value and Food Safety Issues of
	1.1 General Overview of Composition of Cerals and Pseudocereals
	1.2 Use in Human Nutrition
	1.3 Process of Sprouting
	1.4 Change in Composition During Sprouting
		1.4.1 Carbohydrates
		1.4.2 Proteins
			1.4.2.1 γ-Aminobutyric Acid
		1.4.3 Lipids
		1.4.4 Phytate and Minerals
		1.4.5 Antioxidants
	1.5 Factors Affecting Nutritional Quality During Sprouting
		1.5.1 Genotype and Seed Source
		1.5.2 Germination Conditions
			1.5.2.1 Temperature
			1.5.2.2 Light Modulations
			1.5.2.3 Salt Stress
			1.5.2.4 Hypoxia Stress
		1.5.3 Biofortification
	1.6 Benefits of Sprouts
		1.6.1 Antioxidant Activity
		1.6.2 Cytotoxic Activity
		1.6.3 Antidiabetic Activity
		1.6.4 Hypocholesterolemic and Anti-obesity Activity
		1.6.5 Antiviral Activity
	1.7 Nutritional and Food Safety Issues
		1.7.1 Preharvest Sources of Contamination
		1.7.2 Postharvest Sources of Contamination
		1.7.3 Factors Affecting the Survival and Growth of Pathogens
	References
Chapter 2: Barley Sprouts
	2.1 Introduction
	2.2 Process of Sprouting
	2.3 Changes in Barley Composition/Properties During Sprouting
	2.4 Changes in Carbohydrates
	2.5 Changes in Proteins
	2.6 Changes in Lipids
	2.7 Changes in Minerals and Vitamins
	2.8 Changes in Phytochemicals
	2.9 Changes in Other Components
	2.10 Techno-functionality of Barley Sprouts
	2.11 Health Advantages of Barley Sprouting
	2.12 Challenges and Future Aspects
	2.13 Conclusion
	References
Chapter 3: Buckwheat Sprouts
	3.1 Introduction
		3.1.1 Buckwheat Sprouts
		3.1.2 History and Origin
		3.1.3 Geographical Distribution
		3.1.4 Taxonomy and Botanical Classification
		3.1.5 Common Names Used in Different Regions of the World
		3.1.6 Morphological Characteristics
		3.1.7 Production and Consumption
	3.2 Various Germination Treatments Involved in Sprouting
	3.3 Chemical Composition of Buckwheat and Its Sprouts
		3.3.1 Nutritional Composition of Buckwheat
			3.3.1.1 Carbohydrate
			3.3.1.2 Protein
			3.3.1.3 Fat
			3.3.1.4 Fiber
			3.3.1.5 Energy
			3.3.1.6 Starch and Sugars
			3.3.1.7 Minerals
			3.3.1.8 Vitamins
		3.3.2 Functional/Bioactive Composition of Buckwheat and Its Sprouts
			3.3.2.1 Amino Acids
			3.3.2.2 Phytosterols and Fatty Acids
			3.3.2.3 Phenolic Compounds
			3.3.2.4 Flavonoids
			3.3.2.5 Phenolic Acids
			3.3.2.6 Anthocyanins
			3.3.2.7 Mode of Action on Bioactive Compounds Accumulation
	3.4 Antinutritional Properties
		3.4.1 Phytic Acid
		3.4.2 Condensed Tannins
		3.4.3 Trypsin Inhibitor
		3.4.4 Methods to Remove Anti-nutritional Compounds
	3.5 Effect of Different Treatments on Growth and Chemical Composition of Buckwheat Sprouts
		3.5.1 Effect of Laser Light Treatment
		3.5.2 Effect of Ultrasound Assisted Solvent Extraction
		3.5.3 Effect of Sodium Bicarbonate Solution
		3.5.4 Effect of Metallic Additives
		3.5.5 Effect of Plant Growth Hormones
		3.5.6 Effect of Elicitors
		3.5.7 Effect of Sucrose and Calcium Chloride
		3.5.8 Effect of Slightly Acidic Electrolysed Water (SAEW)
	3.6 Agricultural Utilization
		3.6.1 Cover Crop
		3.6.2 Insect Pollinator Crop
		3.6.3 Biological Fertilizer
		3.6.4 Trap Crop
	3.7 Application/Utilization of Buckwheat
		3.7.1 Bakery Products
		3.7.2 Extruded Products
		3.7.3 Fermented Products
		3.7.4 Traditional Products
		3.7.5 Commercial Products
	3.8 Conclusion
	References
Chapter 4: Brown Rice Sprouts: A Leading Functional Food Product
	4.1 What Is SBR?
		4.1.1 Germination
		4.1.2 Parameters for Germination
		4.1.3 Bioactive Components in GBR
		4.1.4 Germination Effects on BR Nutritional Content
		4.1.5 Effect of Soaking Condition on Germination
	4.2 The Impact of Calcium Chloride (CaCl2) Treatment on the Accumulation of Bioactive Components and the GBR’s Ability to Fight Free Radicals (Choe et al., 2021)
		4.2.1 Plasma Treatment to Improve the Germination of BR
		4.2.2 Health Benefits of GBR
			4.2.2.1 Antihyperlipidemic Effect
			4.2.2.2 Antihypertensive Effect
			4.2.2.3 Anti-cancerous Effect
			4.2.2.4 Anti-diabetic Effect
		4.2.3 Cardiovascular Disease Prevention
		4.2.4 Alzheimer’s Disease Prevention
		4.2.5 Functional Food Developed from GBR
	References
Chapter 5: Amaranth & Quinoa Sprouts
	5.1 Introduction
	5.2 Amaranth
		5.2.1 Amaranth Seeds and Sprouts: An Overview
		5.2.2 Germination of Amaranth Seed
		5.2.3 Changes in Chemical Composition During Germination
			5.2.3.1 Carbohydrates
			5.2.3.2 Fats
			5.2.3.3 Proteins
			5.2.3.4 Vitamins and Minerals
		5.2.4 Anti-nutritional Factors in Germinated Amaranth Seed
		5.2.5 Health Benefits of Amaranth Sprouts
			5.2.5.1 Antioxidant Activity
			5.2.5.2 Hypocholestrolemic Effect
			5.2.5.3 ACE Inhibitory Capacity
			5.2.5.4 Anti-tumour Effect
			5.2.5.5 Anti-inflammatory Action
	5.3 Quinoa
		5.3.1 Quinoa Seeds and Sprouts: An Overview
			5.3.1.1 Carbohydrate
			5.3.1.2 Protein
			5.3.1.3 Lipids
			5.3.1.4 Minerals
			5.3.1.5 Vitamin
		5.3.2 Germination of Quinoa Grains
		5.3.3 Changes in Chemical Composition During Germination
			5.3.3.1 Carbohydrates
			5.3.3.2 Proteins
			5.3.3.3 Lipids
			5.3.3.4 Vitamins and Mineral
			5.3.3.5 Bioactive Compounds
			5.3.3.6 Anti-nutritional Compounds
		5.3.4 Health Benefits of Quinoa Sprouts
			5.3.4.1 Antioxidant Properties
			5.3.4.2 Effect on Cholesterol
			5.3.4.3 Effect of Consuming Quinoa on Blood Sugar
			5.3.4.4 Effect of Quinoa on Liver Health
			5.3.4.5 Gluten Free
	5.4 Application of Amaranth and Quinoa Sprouts in Food Industries
		5.4.1 Gluten-Free Cereal Based Foods
		5.4.2 Composite Flours in Development of Bakery Items and Pasta
	5.5 Future Perspective
	5.6 Conclusion
	References
Chapter 6: Oat and Kamut Sprouts
	6.1 Oat Sprouts
		6.1.1 Composition of Oat
			6.1.1.1 Phytoconstituents
				Carbohydrates
				Proteins
				Lipid
				Fibres
				Vitamins
				Minerals
				Alkaloids
				Tocols
				Saponins
				Sterols
		6.1.2 Sprouting Process
		6.1.3 Nutritional Properties of Sprouted Oats
		6.1.4 Use in Human Nutrition
		6.1.5 Parameters Affecting Nutritional Quality During Sprouting
			6.1.5.1 Seed Viability
			6.1.5.2 Availability of Water
			6.1.5.3 Gas Atmosphere
			6.1.5.4 Temperature and Time
			6.1.5.5 Degree of Sprouting
		6.1.6 Changes in the Component After Sprouting
			6.1.6.1 Protein Content
			6.1.6.2 Phenolic Content
			6.1.6.3 Flavonoid Content
			6.1.6.4 Other Content
		6.1.7 Benefits of Oat Sprouts
		6.1.8 Nutritional Value
	6.2 Kamut Sprouts
		6.2.1 Composition of Kamut Sprouts
		6.2.2 Use in Human Nutrition
		6.2.3 Parameters Affecting the Nutritional Quality of Sprouted Kamut
			6.2.3.1 Seed Source and Genotype
			6.2.3.2 Germination Condition
				Light Modulation
				Temperature
				Salt Stress
		6.2.4 Changes in the Component After Sprouting
			6.2.4.1 Vitamin
			6.2.4.2 Phenolic Acids
			6.2.4.3 Antioxidant
		6.2.5 Benefits of Kamut Sprout
			6.2.5.1 Food Safety Issues of Kamut and Oats
	References
Chapter 7: Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns
	7.1 Introduction
	7.2 Legumes for Human Nutrition
	7.3 Process of Sprouting
	7.4 Factors Affecting Sprouting
		7.4.1 Genetics and Seed Viability
		7.4.2 Water
		7.4.3 Temperature
		7.4.4 Light/Darkness
	7.5 Biochemical Changes in Legumes During Sprouting
		7.5.1 Carbohydrates
		7.5.2 Protein
		7.5.3 Lipids
		7.5.4 Antinutritional Compounds and Micronutrients
		7.5.5 Phenolic Compounds
	7.6 Health Benefits of Legume Sprouts
		7.6.1 Antioxidative Properties
		7.6.2 Anti-inflammatory Effects
		7.6.3 Antidiabetic Properties
		7.6.4 Anticancer Properties
		7.6.5 Antiviral Activity
	7.7 Food Safety Issues
	7.8 Conclusion
	References
Chapter 8: Kidney Bean Sprouts and Lentil Sprouts
	8.1 Introduction
	8.2 Enhanced Nutritional and Functional Benefits of Sprouts
		8.2.1 Antioxidant and Anti-inflammatory Activity
		8.2.2 Anti-diabetic and Anti-obese
		8.2.3 Cardioprotective, Anti-cholesterol and Anti-hypertensive
		8.2.4 Anti-cancerous
	8.3 Methods & Technologies of Sprouting
		8.3.1 Pretreatments to Improve Germination
		8.3.2 Effect of Soaking Time and temperature
		8.3.3 Effect of Other Elicitors on Composition of Sprouts
	8.4 Novel Methods for the Processing of Sprouts
		8.4.1 Storage and Packaging
		8.4.2 Value Addition
	8.5 Conclusion
	References
Chapter 9: Clover and Alfalfa Sprouts
	9.1 Alfalfa Sprouts: Basic Introduction
	9.2 Alfalfa Sprouts: Phytochemistry, Biological and General Usage
	9.3 Clover: Basic Introduction
	9.4 Clover Sprouts: Phytochemistry, Biological and General Usage
	9.5 Conclusion
	References
Chapter 10: Black-Eyed Peas, Chickpeas and Pea Sprouts
	10.1 Introduction
	10.2 Improvement in Nutritional Value
		10.2.1 Health Benefits of Sprouts
	10.3 Food Safety Issues Related with Sprouts
	10.4 Examples of Common Sprouts
		10.4.1 Black Eyed Peas
			10.4.1.1 Nutritional Composition
			10.4.1.2 Health Benefits
				Promotes Loss of Weight
				Improves Digestive Health
				Controls Diabetes
				Improves Heart Health
				Good for Skin
				Fighting Infections
				Good for Pregnant Females
				Control Hair Loss and Promotes Hair Growth
			10.4.1.3 Application of Cowpeas in Food Systems
				Cowpea Flour
				Cowpea Protein Isolate
				Akara
			10.4.1.4 Sprouting Effect on Nutritional Composition of Black Eyed Pea
		10.4.2 Chick Peas
			10.4.2.1 Nutritional Composition
			10.4.2.2 Application of Chickpea in Food Systems
				Whole Grain
				Chickpea Flour
				Roasted Chickpea Flour (Sattu)
			10.4.2.3 Germination Effect on Nutritional Composition of Chickpea
			10.4.2.4 Sprouting Effect on Nutritional Composition of Chickpea
		10.4.3 PEA
			10.4.3.1 Nutritional Composition
			10.4.3.2 Application of Peas in Food Systems
				Pea Flour
				Pea Starch
				Pea Proteins and Concentrates
			10.4.3.3 Sprouting Effect on Nutritional Composition of Pea
			10.4.3.4 Health Benefits
				Anticancer Properties
				Anti-inflammatory
				Blood Sugar Regulator
				Nutrition
	References
Chapter 11: Mung and Adzuki Bean Sprouts
	11.1 Introduction
	11.2 Botanical Classification and Geographical Distribution
		11.2.1 Mung Bean
		11.2.2 Adzuki Bean
	11.3 Composition and Nutritional Value
		11.3.1 Mung Beans
		11.3.2 Adzuki Beans
	11.4 Antinutritional Factors
		11.4.1 Mung Beans
		11.4.2 Adzuki Bean
	11.5 Sprouting
	11.6 Physiology of Sprouting
	11.7 Sprouting of Mung and Adzuki Beans
	11.8 Factors Affecting Sprouting of Mung and Adzuki Beans
	11.9 Utilization of Sprouts
		11.9.1 Mung Beans
		11.9.2 Adzuki Bean
	11.10 Health Hazards and Safety Factors
	11.11 Conclusion
	References
Chapter 12: Soybean Spouts: A Healthier Alternative
	12.1 Introduction
	12.2 Improved Nutritional Quality of Soybean Sprouts
	12.3 Oligosaccharides in Soysporuts
	12.4 Effect of Process Parameters on Soysprout Nutritional Quality
	12.5 Effect of Sprouting on Antinutritional Factors
	12.6 Health Benefits of Soy Sprouts
	12.7 Conclusion
	References
Chapter 13: An Overview of Brassica Sprouts
	13.1 Introduction
	13.2 Brassica Genus
	13.3 Nutritional Relevance of Brassica Sprouts
	13.4 Sprouting Process
	13.5 Factors Affecting Nutritional Value of Brassica Sprouts
	13.6 Health Concerns of Brassica Sprouts
		13.6.1 Goitrogenic Effect
		13.6.2 Antioxidant and Anti-inflammatory Effects
		13.6.3 Cancer Protective Effects
	13.7 Changes in Composition During Sprouting
	13.8 Food Safety Issues of Brassica Sprouts
	13.9 Conclusion
	References
Chapter 14: Broccoli and Cress Sprouts
	14.1 Introduction
	14.2 The Process of Sprouting
		14.2.1 Broccoli
		14.2.2 Cress
	14.3 Use in Human Nutrition
		14.3.1 Sulforaphane and Isothiocyanate Compounds
		14.3.2 Glucosinolates
	14.4 Sprouts and Health (Fig. 14.2)
		14.4.1 Anticancerous Effect
		14.4.2 Type II Diabetes Mellitus
		14.4.3 Anti-inflammatory Activity
		14.4.4 Oxidative Stress (OS) Modulation
	14.5 Change in Composition During Sprouting
		14.5.1 Improved Nutritional Value
			14.5.1.1 Glucosinolates
			14.5.1.2 Phenolic Content
			14.5.1.3 Vitamin C
		14.5.2 Parameters Affecting the Nutritional Quality During Sprouts
			14.5.2.1 Germination Conditions
			14.5.2.2 Temperatures
			14.5.2.3 Light Modulation
			14.5.2.4 Salt Stress
			14.5.2.5 Hypoxia Stress
			14.5.2.6 Elicitors
			14.5.2.7 Biofortification
	14.6 Food Safety Issues
		14.6.1 Preventive Measure from Sprout Contamination
			14.6.1.1 Application of Good Practice Programs
			14.6.1.2 Pre and Post-harvest Methods
			14.6.1.3 Seed Disinfection for the Production of Sprouts
				Chemical Methods
				Biological Methods
				Physical Methods
				High-Pressure Processing
				Heat
				Irradiation
				Ultraviolet Irradiation
				Cold Atmospheric Pressure Plasma (CAPP)
	14.7 Conclusion
	References
Chapter 15: Cabbage and Red Cabbage Sprouts: Powerhouse of Nutrients
	15.1 Introduction
	15.2 Sprouts: Basics and Advancements
	15.3 Health Modulation
	15.4 Antioxidants and Anti-inflammatory Response
	15.5 Anti-obesity, Anti-cardiovascular and Anti-diabetic Response
		15.5.1 Diabetes Mellitus
		15.5.2 Anti-carcinogenic Effects
		15.5.3 Role of Biotechnology in Improving the Nutritional Attributes of Sprouts
		15.5.4 Conventional Approaches
		15.5.5 Advanced Tools
	15.6 Processing and Value Addition
	15.7 Conclusion and Future Prospective
	References
Chapter 16: Radish Sprouts and Mustard Green Sprouts
	16.1 Introduction
	16.2 Role of Sprouts in Human Nutrition
	16.3 Radish and Mustard Sprouts
	16.4 Health Benefits
		16.4.1 Anthocyanin Accumulation and Flavonoids
		16.4.2 Antioxidant Potential
		16.4.3 Glucosinolates
		16.4.4 Isothiocyanates
		16.4.5 Phytic Acid/Phytase
		16.4.6 Biogenic Amines
	16.5 Radish Sprouts as Biofortified Food
	16.6 Effect of Growth Conditions on Sprouts
	16.7 Changes in Food Components on Sprouting
	16.8 Microbiological Evaluation and Shelf Life
	16.9 Conclusion
	References
Chapter 17: General Overview of Composition, Use in Human Nutrition, Process of Sprouting, Change in Composition During Sprouting, Parameters Affecting Nutritional Quality During Sprouting, Benefits of Sprouts, Nutritional Values and Food Safety Issues of
	17.1 Introduction
	17.2 Process of Sprouting
	17.3 Changes in Composition During Sprouting
	17.4 Parameters Affecting Nutritional Quality During Sprouting
	17.5 Benefits & Nutritional Values of Allium Sprouts
	17.6 Food Safety Issues of Allium Sprouts
	References
Chapter 18: Onion Sprouts
	18.1 Introduction
	18.2 Diverse Applications of Onions
	18.3 Onion Nutraceuticals and Biological Benefits
	18.4 Antidiabetic Effects
	18.5 Antihypertensive Effects
	18.6 Antioxidant Benefits
	18.7 Onion Antimicrobials
	18.8 Onion Sprouts: Meaning, Unit Operations
	18.9 Conclusion
	References
Chapter 19: Garlic and Leek Sprouts
	19.1 Introduction
		19.1.1 Chemical Structure of Garlic
		19.1.2 Biological Compound of Garlic
		19.1.3 Irrigation and Fertilization of Garlic
		19.1.4 Harvesting of Garlic and Leeks
		19.1.5 Structure of Leeks
	19.2 Sprouting Process of Garlic
	19.3 Sprout Differentiation and Mutation of Garlic and Leek
	19.4 Toxic Effect of Garlic Sprout
	19.5 Microbial Activity of Garlic Sprout and Leek
	19.5.1 Antifungal Activity
	19.5.2 Antibacterial Activity of Leeks and Garlic Sprouts
	19.6 Health Effects of Garlic and Leek Sprouts
	19.7 Pest and Weed Control in Garlic and Leek Sprouts
	19.8 Future Scope and Conclusion
	References
Index