A recent review in the Journal of Cereal Science examined how growing cereals and pseudocereals such as amaranth, quinoa, sorghum, and wheat at the microgreen stage, termed microgreening, affects their properties. They concluded that these microgreens are versatile, sustainable, and nutrient-dense and have the potential to combat global nutritional deficiencies if supported by further clinical validation and technological innovations and if they can be made safer, affordable, and more long-lasting.
Cereal grains such as millet, maize, wheat, and rice form the backbone of global diets, supplying much of the daily calorie and protein intake. However, modest protein levels, poor mineral bioavailability, and anti-nutritional compounds like phytic acid often restrict their nutritional potential.
Researchers have applied various strategies to address these issues, from conventional practices like soaking, sprouting, and fermentation to more advanced approaches including biofortification, enzymatic treatments, extrusion, and genetic engineering. Each method offers specific advantages, such as improving digestibility or enhancing micronutrient content, but also faces challenges like cost, nutrient losses, or consumer acceptance.
Recently, microgreening, in which grains are cultivated at the young cotyledon stage, has become a promising solution. These microgreens are rich in vitamins, minerals, antioxidants, and phytochemicals, potentially surpassing mature grains in nutritional value.
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