International Journal of Advanced Biochemistry Research

Biochem
Journal

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Vol. 8, Issue 4, Part A (2024)

Nutritional importance of germinated wheat flour, mung beans and beetroot: A critical review

Author(s): Dr. Pragati Yadav
Abstract: Germination is a natural process that enhances the nutritional profile of foods, making them more beneficial for health. This critical review explores the nutritional importance of germinated wheat flour, mung beans, and beetroot. Germinated wheat flour is rich in essential nutrients like vitamins, minerals, and antioxidants, with higher levels of folate and phenolic compounds compared to non-germinated flour. Mung beans, when germinated, become a good source of protein, fiber, vitamins, and minerals, with enhanced antioxidant activity and potential anti-cancer properties. Beetroot, rich in vitamins, minerals, and antioxidants, also benefits from germination, with increased levels of bioactive compounds such as betalains, which have antioxidant, anti-inflammatory, and anti-cancer properties. Incorporating germinated foods into the diet can be a valuable strategy for improving overall health and well-being, with further research needed to explore their full potential.
Pages: 35-37  |  170 Views  109 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
Dr. Pragati Yadav. Nutritional importance of germinated wheat flour, mung beans and beetroot: A critical review. Int J Adv Biochem Res 2024;8(4):35-37. DOI: 10.33545/26174693.2024.v8.i4a.898
International Journal of Advanced Biochemistry Research
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