Effect of Processing on Nutritional Value

Germination or sprouting and fermentation have been an effective way to improve the nutritional value of cereal-based products. The high enzymatic activity of malted cereals improves nutrient digestibility, mineral bioavailability due to phytases, and the bioactivity of some nutraceuticals. Likewise, fermentation canses similar benefits. 

Fermentation is known to improve protein quality due to higher nitrogen digestibility and the de novo production of some amino acids such as lysine and tryptophan. In addition, these processes lower the presence of antinutritional factors (Chavan and Kadam 1989a). 

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