What is Germination? Advantages and Disadvantages
Germination meaning
Germination is the process of sprouting the seeds. Soak the seeds overnight in water. Drain the water on the next day; tie the seeds in a loose cotton cloth or bag and hang them. Sprinkle water on the hung pulses or seeds, 2-3 times a day, and sprouts appear in 6-8 hours.
Germination is a traditional, non-thermal process that improves the nutritional quality of cereals and pulses by increasing nutrient digestibility, reducing the levels or activities of anti-nutritional compounds, boosting the contents of free amino acids, and available carbohydrates, and improving functionality. During this process, there are chemical changes such as the hydrolysis of starch, protein, and fat by amylolytic, proteolytic, and lipolytic enzymes, respectively. The seed components are modified when the seeds are steeped in water (or hydrated). This allows them to sprout. Hence, the complex macromolecules break down into lower molecular weight molecules which are more digestible and more readily absorbed by the body.
Advantages of Germination
Sprouting leads to greater bioavailability of nutrients and better absorption resulting in better nutrition. This is the biggest advantage of germination.
- The germination process synthesizes Vitamin C or ascorbic acid. Vitamin C increases around 7-20 mg per 100 gm of the pulse.
- B vitamins such as riboflavin, niacin, choline and biotin increase.
- Starch converts to sugars.
- It reduces the toxic components and anti nutritional factors in pulses.
- Sprouts when added to salads add variety and protein in the diet.
- The otherwise dormant enzymes in the seeds get activated on sprouting. This improves digestibility and nutrient availability.
- Minerals such as calcium, iron and zinc which are present in their bound form get converted to their simpler form. This enables easy absorption.
- Sprouts can be eaten raw as germination improves the taste and texture.
- Most natural effective method of propagation; of the seeds developing into plants.
- Long germination periods for oat malt increases insoluble fibre.
Germination of Cereal grains is also a way to improve nutritional value.
Whole grain cereals are a good source of nutritionally valuable substances, such as antioxidants, vitamins, minerals, and dietary fiber.
Germination and malting of cereals produce fermentable extract for the brewing and distilling industries but can also be a way to produce ingredients enriched with health-promoting compounds. Malt extracts have shown to be good substrates for the growth and application of probiotic bacteria and play a role in improved digestion.
Sprouting of grains for a short-term period causes increased activities of hydrolytic enzymes, improvement in the contents of certain essential amino acids, total sugars, and B‐group vitamins, and a decrease in dry matter, starch, and antinutrients. Partial hydrolysis occurs during sprouting. This improves the digestibility of storage proteins and starch. The extent of the nutritional improvement is, however, influenced by the type of cereal, seed quality, sprouting conditions.
Disadvantages of Germination
- It is very difficult to retain the superior quality for long, so they need to be eaten soon.
- Can cause an upset tummy or food poisoning in some, when eaten raw or partially cooked. The reason for this is that bacteria can thrive in a warm, humid environment and sprouts are grown in these conditions.
- The soluble fiber in oats, specifically beta glucans disintegrates if the germination period is prolonged. With short germination period, it was possible to retain the amounts of soluble dietary fiber.
Summary
Germination is an effective processing method for improving nutritional quality, reducing anti-nutritive compounds, boosting the level and digestibility of free amino acids and available carbohydrates, increasing mineral bio-availability, and improving the functional properties of cereal and pulses. Due to the significant effects of germination, sprouted grains and pulses have become popular and widely accepted as functional foods and functional food ingredients.
Pallavi Pinge is a Clinical Nutritionist and Dietitian | Content Director & Editor for health websites | has a passion for digital health and enjoys promoting health and wellness. She’s the founder and director of Ambrosia Wellness, where she provides personalized nutrition counseling, education, and coaching to individuals with various health conditions. You can follow her on her social media channels below to stay tuned in with the latest in health and wellness | Health Blog | Contact her for appointments |
