Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes?
Level 5 - mechanism / opinion, no new human data
Narrative review without systematic search or meta-analysis
PubMed 36045098 · doi:10.1111/nbu.12549
What was done
This narrative review examined the effects of sprouting cereals and legumes on phytate degradation, mineral bioaccessibility (specifically iron, zinc, and calcium), and protein digestibility. The abstract does not detail specific literature search methods, database sources, or the total number of studies included.
What was found
No quantitative data or exact effect sizes were reported in the abstract. Sprouting was described as activating endogenous phytase to degrade phytate, which was generally associated with improved bioaccessibility of iron, zinc, and calcium, alongside positive correlations with protein digestibility. The degree of phytate reduction varied widely according to plant species, cultivar, native phytase activity, and specific sprouting parameters, with differing responses observed between cereals and legumes.
Why it matters
Understanding how sprouting reduces phytate provides insight into low-cost, traditional processing methods that may improve the micronutrient availability of plant-based staples.
Limits
The abstract provides no numerical data, confidence intervals, or standardized methodology metrics. The findings rely on qualitative review evidence, and the authors explicitly note that too few studies exist to accurately predict the impact of sprouting on actual in vivo nutrient bioavailability or commercial product health benefits.
Cited by
- supports Heating oats, cooking leafy greens, or sprouting grains and seeds activates phytases, reducing phytate and increasing magnesium bioavailability.