Germination: an alternative source to promote phytonutrients in edible seeds
Anthony Temitope Idowu,* Oladipupo Odunayo Olatunde,*
Ademola Ezekiel Adekoya** and Solomon Idowu***
*Department of Food Technology, Faculty of Agro-Industry, Prince of Songkhla University, Hatyai, Songkhla Province,
90110, Thailand and **Department of Thai Traditional Medicine, Prince of Songkla University, Hat Yai, Songkhla
Province, Thailand and ***Department of Community Health and Primary Healthcare, College of Medicine of the
University of Lagos, Lagos state, Nigeria
Abstract Consumption of less phytonutrient foods has shown to cause different chronic diseases, despite over 50,000 edible plant breed available in various countries around the globe. These edible plants consist of seeds that can be consumed which possessed high health benefits. Moreover, nutritive values such as phytochemicals of edible seeds increased after germination. Therefore, germination has been reported to enhance various bioactive compounds such as γ-amino butyric acid, polyphenols, and vitamins which lead to greater bioactivity such as anti-diabetic, anti-bacteria, and anti-cancer effects when these seeds are consumed. Consequently, germination can be regarded as a cheap and effective way to enhance the nutritional value of edible seeds.
Anthony Temitope Idowu, Oladipupo Odunayo Olatunde, Ademola Ezekiel Adekoya, Solomon Idowu. Germination: an alternative source to promote phytonutrients in edible seeds. Food Qual Safet, 2020, 4(3): 129-133.
