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Authors
Affiliations
1 Department of Foods and Nutrition, The Maharaja Sayajirao University of Baroda, Baroda - 390 002, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 30, No 6 (1993), Pagination: 149-153
Abstract
Germination is the new food processing technology which provides an alternative for improving the nutritional quality of food of plant sources. It is simple, inexpensive and improves the palatabillty, digestibility and availability of certain nutrients. During germination several enzyme systems become active; vitamins are found to increase, whereas there is reduction in phytates and tonnates. There is improvement in bioavailability of iron and decrease in oligosaccharide content.