[1] Anita, D.D. and K.R. Sridhar, Nutritional and bioactive profiles of sprouted seeds of mangrove wild legume Canavalia cathartica. Plant and Human Health, Volume 2: Phytochemistry and Molecular Aspects, 2019: p. 287-301.
[2] Sehrawat, N., et al., Review on health promoting biological activities of mungbean: A potent functional food of medicinal importance. Plant Archives, 2020. 20(2): p. 2969-2975.
[3] Nelson, K., et al., Effects of malted and non-malted whole-grain wheat on metabolic and inflammatory biomarkers in overweight/obese adults: a randomised crossover pilot study. Food Chemistry, 2016. 194: p. 495-502.
[4] Bressiani, J., et al., Properties of whole grain wheat flour and performance in bakery products as a function of particle size. Journal of Cereal Science, 2017. 75: p. 269-277.
[5] Singh, A.k., et al., Enhancement of attributes of cereals by germination and fermentation: A review. Critical Reviews in Food Science and Nutrition, 2015. 55(11): p. 1575-1589.
[6] Basaran-Akgul, N., Packaging Requirements for Non-Thermal Processed Grain-Based Foods, in Non-Thermal Processing Technologies for the Grain Industry. 2021, CRC Press. p. 199-222.
[7] Tan, M., M.A. Nawaz, and R. Buckow, Functional and food application of plant proteins–a review. Food Reviews International, 2023. 39(5): p. 2428-2456.
[8] Anaemene, D. and G. Fadupin, Anti-nutrient reduction and nutrient retention capacity of fermentation, germination and combined germination-fermentation in legume processing. Applied Food Research, 2022. 2(1): p. 100059.
[9] Iran National Standard Organization. No. 37. 2014. Biscuits – Specifications and Test Methods, Seventh Revision.
[10] Iran National Standard Organization. No. 19052. 2013. Cereals and Legumes – Determination of Nitrogen Content and Calculation of Crude Protein – Kjeldahl Method.
[11] Razavi, R., et al., Fabrication of zein/alginate delivery system for nanofood model based on pumpkin. International journal of biological macromolecules, 2020. 165: p. 3123-3134.
[12] Iran National Standard Organization No. 17028. 1392. Wheat – Wheat Bran for Human Consumption – Specifications and Test Methods.
[13] Razavi, R. and R.E. Kenari, Antioxidant evaluation of Fumaria parviflora L. extract loaded nanocapsules obtained by green extraction methods in oxidative stability of sunflower oil. Journal of Food Measurement and Characterization, 2021: p. 1-10.
[14] Anaemene, D. and G. Fadupin, Effect of fermentation, germination and combined germination-fermentation processing methods on the nutrient and anti-nutrient contents of quality protein maize (QPM) seeds. Journal of Applied Sciences and Environmental Management, 2020. 24(9): p. 1625-1630.
[15] Pinheiro, S.S., et al., Stability of B vitamins, vitamin E, xanthophylls and flavonoids during germination and maceration of sorghum (Sorghum bicolor L.). Food Chemistry, 2021. 345: p. 128775.
[16] Talebi Najafabadi, S., Sharifi, A., & Abselan, A. A. 2019.Investigation of the effect of the germination process on the changes in nutritional value and some physicochemical properties of mung bean. Research Findings in Agronomy and Horticultural Plants, 8(2), 211-224.
[17] Sheirvani, A., Shahedi, M., & Goli, A. H. 2015.Effect of germination on the chemical composition, nutritional properties, and antioxidant activity of mung bean seeds. Quarterly Journal of Food Science and Technology, 62(14).
[18] Obadina, A.O., et al., Changes in nutritional and physico-chemical properties of pearl millet (Pennisetum glaucum) Ex-Borno variety flour as a result of malting. Journal of Food Science and Technology, 2017. 54: p. 4442-4451.
[19] Khare, B., V. Sangwan, and V. Rani, Influence of sprouting on proximate composition, dietary fiber, nutrient availability, antinutrient, and antioxidant activity of flaxseed varieties. Journal of Food Processing and Preservation, 2021. 45(4): p. e15344.
[20] Megat Rusydi, M., et al., Nutritional changes in germinated legumes and rice varieties. International Food Research Journal, 2011. 18(2).
[21] Wakil, S. and M. Kazeem, Quality assessment of weaning food produced from fermented cereal-legume blends using starters. International Food Research Journal, 2012. 19(4).
[22] Ikujenlola, A.V. and E. Adurotoye, Evaluation of quality characteristics of high nutrient dense complementary food from mixtures of malted Quality Protein Maize (Zea mays L.) and steamed cowpea (Vigna unguiculata). 2014.
[23] Atudorei, D., S.-G. Stroe, and G.G. Codină, Impact of germination on the microstructural and physicochemical properties of different legume types. Plants, 2021. 10(3): p. 592.
[24] Arbab Sakandar, H., et al., Impact of fermentation on antinutritional factors and protein degradation of legume seeds: A review. Food Reviews International, 2023. 39(3): p. 1227-1249.
[25] Azeez, S.O., et al., Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours. Lwt, 2022. 154: p. 112734.
[26] Xu, M., et al., Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food chemistry, 2019. 295: p. 579-587.
[27] Fouad, A.A. and F. Rehab, Effect of germination time on proximate analysis, bioactive compounds and antioxidant activity of lentil (Lens culinaris Medik.) sprouts. Acta Scientiarum Polonorum Technologia Alimentaria, 2015. 14(3): p. 233-246.
[28] Oskaybaş-Emlek, B., A. Özbey, and K. Kahraman, Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making. Journal of Food Measurement and Characterization, 2021. 15(5): p. 4245-4255.
[29] Nkhata, S.G., et al., Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food science & nutrition, 2018. 6(8): p. 2446-2458.
[30] Pranoto, Y., S. Anggrahini, and Z. Efendi, Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour. Food Bioscience, 2013. 2: p. 46-52.
[31] Hassan, F., et al., Shelf-life extension of sweet basil leaves by edible coating with thyme volatile oil encapsulated chitosan nanoparticles. International Journal of Biological Macromolecules, 2021. 177: p. 517-525.
[32] Oyarekua, M., Comparative studies of co-fermented maize/pigeon pea and maize/mucuna as infants complementary foods. Wudpecker Journal of Food Technology, 2013. 1(1): p. 001-008.
[33] Onweluzo, J. and C. Nwabugwu, Fermentation of millet (Pennisetum americanum) and pigeon pea (Cajanus cajan) seeds for flour production: Effects on composition and selected functional properties. Pakistan Journal of Nutrition, 2009. 8(6): p. 737-744.
[34] Mohammed, B.M., et al., The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds. Foods, 2023. 12(22): p. 4133.
[35] Mbaeyi Nwaoha, I. and F. Obetta, Production and evaluation of nutrient-dense complementary food from millet (Pennisetum glaucum), pigeon pea (Cajanus cajan) and seedless breadfruit (Artocarpus altillis) leaf powder blends. African Journal of Food Science, 2016. 10(9): p. 143-156.
[36] Chatzimitakos, T., et al., Nutritional Quality and Antioxidant Properties of Brown and Black Lentil Sprouts. Horticulturae, 2023. 9(6): p. 668.
[37] Kinyua, P., et al., Nutritional composition of Kenyan sorghum-pigeon pea instant complementary food. Journal of Agriculture, Science and Technology, 2016. 17(1): p. 1-12.
[38] Sade, F.O., Proximate, antinutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). Journal of food technology, 2009. 7(3): p. 92-97.
[39] Pilco-Quesada, S., et al., Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus). Journal of Cereal Science, 2020. 94: p. 102996.
[40] Rodríguez-España, M., et al., Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review. Current Research in Food Science, 2022. 5: p. 807-812.
[41] Oliveira, M.E.A.S., et al., How does germinated rice impact starch structure, products and nutrional evidences?–A review. Trends in Food Science & Technology, 2022. 122: p. 13-23.
[42] Afify, A.E.-M.M., et al., Oil and fatty acid contents of white sorghum varieties under soaking, cooking, germination and fermentation processing for improving cereal quality. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2012. 40(1): p. 86-92.
[43] Verma, M., et al., Beneficial effects of soaking and germination on nutritional quality and bioactive compounds of biofortified wheat derivatives. 2021.
[44] Świeca, M., B. Baraniak, and U. Gawlik-Dziki, In vitro digestibility and starch content, predicted glycemic index and potential in vitro antidiabetic effect of lentil sprouts obtained by different germination techniques. Food chemistry, 2013. 138(2-3): p. 1414-1420.
[45] Chinma, C.E., et al., Effect of germination on the physicochemical and antioxidant characteristics of rice flour from three rice varieties from Nigeria. Food chemistry, 2015. 185: p. 454-458.
[46] Şenlik, A.S. and D. Alkan, Improving the nutritional quality of cereals and legumes by germination. Czech Journal of Food Sciences, 2023. 41(5).
[47] Kaur, H. and B.S. Gill, Changes in physicochemical, nutritional characteristics and ATR–FTIR molecular interactions of cereal grains during germination. Journal of Food Science and Technology, 2021. 58(6): p. 2313-2324.
[48] Melini, F. and V. Melini, Impact of fermentation on phenolic compounds and antioxidant capacity of quinoa. Fermentation, 2021. 7(1): p. 20.
[49] Patil, S.B. and S. Jena, Effects of soaking and sprouting time on nutritional parameters of sprouted green colour black gram of Sikkim region. Journal of Agricultural Engineering, 2023. 60(2): p. 153-164.
[50] Sharma, S., D.C. Saxena, and C.S. Riar, Changes in the GABA and polyphenols contents of foxtail millet on germination and their relationship with in vitro antioxidant activity. Food Chemistry, 2018. 245: p. 863-870.
[51] Cáceres, P.J., et al., Enhancement of biologically active compounds in germinated brown rice and the effect of sun-drying. Journal of Cereal Science, 2017. 73: p. 1-9.
[52] KianiSam, M., Ranjbar, M. Amjad, L. 2014. Study of changes in the amount of phenolic compounds and antioxidant capacity of lentil and mash seeds due to germination. Food industry research. 25, 2, 209 -219
[53] Kumar, S. and R. Anand, Effect of germination and temperature on phytic acid content of cereals. International Journal of Agricultural Science, 2021. 8(1): p. 24-35.
[54] Arshad, N., et al., The comparative effect of lactic acid fermentation and germination on the levels of neurotoxin, anti-nutrients, and nutritional attributes of sweet blue pea (Lathyrus sativus L.). Foods, 2023. 1(15): 2851.
[55] Rico, D., et al., Development of antioxidant and nutritious lentil (Lens culinaris) flour using controlled optimized germination as a bioprocess. Foods, 2021. 10(12): p. 2924.
[56] Chauhan, D., et al., Impact of soaking, germination, fermentation, and roasting treatments on nutritional, anti-nutritional, and bioactive composition of black soybean (Glycine max L.). J. Appl. Biol. Biotechnol, 2022. 10(5): p. 186-192
[57] Effect of Germination and lllumination on melatonin and its metabolites phenolic content and antioxidant activity in mung bean sprouts by Pimolwan siriparu , Panyada panyatip Thanawat pota, Chawalit Yongram , Tarapong srisongkram … 2022