Authors:
Christine (Neagu) Dragomir, Ersilia Alexa
Volume 30, Issue 4;
Pages: 539-545; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
Abstract
Legume sprouts are widely utilized across various fields due to their high nutritional value and numerous health benefits. They are recognized as a valuable source of high-quality proteins, vitamins, minerals, and bioactive compounds with antioxidant properties. Consumer orientation towards a rational and healthy diet has led to an increase in the consumption of sprouted products and their introduction into various food products. This review aims to highlight the importance of using legume sprouts in baking and pastry and the nutritional and functional impact on consumers.
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