Intro
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 Cereals 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 y-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