Cereal Germination Enhances Nutrient Bioaccessibility, Bioactive Compounds, and Functional Food Potential

Global staples like maize, rice, and wheat are crucial for nutrition, yet their value is often limited by antinutritional factors such as phytic acid, oxalates, and protease inhibitors. These compounds hinder the absorption of essential minerals and reduce overall nutrient bioavailability. Current food processing methods often fall short in effectively mitigating these issues while preserving or enhancing beneficial compounds. Germination, an environmentally friendly bioprocess, offers a promising strategy to overcome these limitations by inducing enzymatic, biochemical, and structural changes that improve the nutritional and functional profiles of these vital food sources.

This comprehensive review synthesized existing literature on the germination-driven biochemical remodeling of various cereals and pseudocereals. Researchers systematically summarized the compositional changes induced by germination, focusing on the reduction of antinutrients and the enrichment of bioactive compounds. The review also examined the resulting functional properties, health-related effects, consumer acceptance, and safety considerations associated with germinated products. It highlighted germination as a promising strategy for producing nutrient-dense and functionally enhanced cereal foods, addressing critical aspects of health, sustainability, and food security.

Germination significantly decreases antinutritional factors like phytic acid and oxalates, thereby enhancing mineral absorption and nutrient bioavailability. Simultaneously, this bioprocess leads to a substantial increase in various bioactive compounds, including γ-aminobutyric acid (GABA), phenolics, flavonoids, and vitamins, alongside the formation of bioactive peptides. These changes collectively improve the digestibility and overall nutrient bioaccessibility of cereals and pseudocereals. The review underscored that germinated cereals possess significant potential as functional foods, exhibiting a range of health benefits.

These benefits include antidiabetic, antihypertensive, antioxidant, and anticancer properties, directly linked to their enriched phytochemical content and improved nutritional profile. Furthermore, the health efficacy of plant proteins was found to be highly dependent on the food matrix, with synergistic interactions between proteins, fiber, and phytochemicals playing a critical role in maximizing their benefits.