Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?
Sprouting is a traditional processing method which has been used for centuries to improve the nutritional value of cereals and legumes. There has been growing interest in sprouted products in recent years due to a high demand for more natural and healthy foods. Phytate is the primary storage form of...
| Published in: | Nutrition Bulletin Vol. 47; no. 2; pp. 138 - 157 |
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| Main Authors: | , , , |
| Format: | pictorial review tables/charts Journal Article |
| Published: |
Wiley-Blackwell
Jun2022
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| Online Access: | View this record in EBSCOhost |