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Germination can make buckwheat more nutritious

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Publish time: 14th May, 2015      Source: Chicago, Illinois, USA
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Germination can make buckwheat more nutritiousGermination can make buckwheat more nutritious" title="Share this link on Facebook">Chicago, Illinois, USAMay 14, 2015With the increasing demand for food with health benefits, high nutritional value food materials are attracting more attention from both consumers and food manufacturers. A new study by researchers at Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd. in the Journal of Food Science, published by the Institute of Food Technologists (IFT), found that germinated buckwheat, an important raw material for food and functional food production, had better nutritional value than ungerminated buckwheat.Germination is a complex process in which significant changes in the biochemical, nutritional, and sensory characteristics occur due to the activation of dormant enzymes. As a result, the germinated seeds or sprouts are nutritionally superior to their original seeds with higher levels of nutrients, lower amounts of compounds that interfere with the absorption of nutrients, and increased protein and starch digestibility.The germinated seeds could help in the prevention and treatment of various human diseases, but could also be helpful in improving the development of active components for functional food products and pharmaceuticals.Read the Journal of Food Science abstract: http://www.cnchemicals.com/ in 1939, the Institute of Food Technologists is committed to advancing the science of food. Our non-profit scientific society -- more than 17,000 members from more than 95 countries -- brings together food scientists, technologists and related professionals from academia, government, and industry.More news from: Institute of Food TechnologistsWebsite: http://www.cnchemicals.com/: May 14, 2015The news item on this page is copyright by the organization where it originatedFair use notice