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Journals / Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi / 2026 / Cilt: 8 Sayı: 1

Changes in Some Nutritional Properties of Germinated Pseudo-Cereals

Çimlendirilmiş Pseudo-tahılların Bazı Besinsel Özelliklerindeki Değişimler

Ayşe Nur Kunca(UŞAK ÜNİVERSİTESİ)0000-0002-8039-3646
Onur Güneşer(Uşak Üniversitesi)0000-0002-3927-4469
Pages
39–50
Publication Date
2024-06-30
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, the nutritional changes of pseudo-cereals occurring germination process are briefly discussed.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Pseudo-cereals which are a plant food group are taken notice of nutritionist and food producers because of their higher nutritional value and gluten free content.
📊
Key Findings & Data:Several researches are conducted for consumption of pseudo-cereals as high-quality plant protein source.
💡
Conclusion & Impact:In this review, the nutritional changes of pseudo-cereals occurring germination process are briefly discussed.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:pseudo tahıllar · çimlenme · biyoaktif bileşenler

Abstract

Pseudo-cereals which are a plant food group are taken notice of nutritionist and food producers because of their higher nutritional value and gluten free content. Several researches are conducted for consumption of pseudo-cereals as high-quality plant protein source. Bioavailability and bio-accessibility of nutritional components from plant-based foods are restricted depending certain factors. Several food processing techniques are used for improving bioavailability and bio-accessibility of nutritional components. One of the methods in question is the germination of cereals. Several changes in the macro, micro and anti-nutritional components in pseudo-cereals are observed with germination. In this review, the nutritional changes of pseudo-cereals occurring germination process are briefly discussed.

Özet

Bitkisel besin grubunda yer alan pseudo tahıllar yüksek besin değerleri ve gluten içermemeleri nedeniyle son yıllarda sağlık uzmanları ve gıda üreticilerinin dikkatini çekmektedir. Yüksek kaliteli bitkisel protein kaynağı olarak pseudo-tahılların tüketimi için birçok araştırma gerçekleştirilmektedir. Bitkisel kaynaklı gıdalarda bulunan besin bileşenlerinin biyo-yararlılık ve biyo-erişebilirlik özellikleri birçok etkene bağlı olarak sınırlanmaktadır. Besin bileşenlerinin biyo-yararlılık ve biyo-erişebilirlik özelliklerini arttırabilmek için birçok gıda işleme yöntemi kullanılmaktadır. Söz konusu yöntemlerden biri de tahılların çimlendirme işlemidir. Çimlendirmeyle pseudo-tahıllardaki makro, mikro ve anti besin bileşenlerinde çeşitli değişimler gözlemlenmektedir. Bu çalışmada bazı pseudo-tahılların çimlendirilmesiyle meydana gelen besinsel değişimler kısaca tartışılmıştır

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Cite This Article

Kunca, A. N., Güneşer, O. (2024). Changes in Some Nutritional Properties of Germinated Pseudo-Cereals. Uşak Üniversitesi Fen ve Doğa Bilimleri Dergisi, Cilt: 8 Sayı: 1, 39–50. https://doi.org/10.47137/usufedbid.1404354

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