Effect of germination on chemical, functional and nutritional characteristics of wheat, brown rice and triticale: a comparative study.

Background: Germination is accompanied by various metabolic reactions in the seed, which lead to alteration of its chemical composition as compared to raw seed. Among the micromolecules, amino acids play an important role in various growth and metabolic activities in seeds.

Results: Results indicated that germination altered seeds' chemical composition, which improved/changed the functional properties investigated such as bulk density, foaming capacity, water holding capacity, oil binding capacity and emulsification properties.