Effects of germination on iron, zinc, calcium, manganese, and copper availability from cereals and legumes

Germinated grains are extensively used in weaning and geriatric foods. Germination generally improves the nutrient content and digestibility of foods. The present investigation examined the influence of germination of faba bean, soybean, rice, and wheat on the availability of iron, zinc, calcium, manganese, and copper. Germination increased the availability of iron by >fourfold from faba bean and soybean and by >twofold from rice, whereas such a beneficial influence was not seen in wheat. The availability of zinc from rice and wheat increased to an extent of 80% and 87%, respectively, as a result of germination. However, germination reduced the availability of zinc from faba bean and soybean. Germination increased the availability of calcium from faba bean, soybean, and rice. Germination did increase the availability of manganese from soybean (14.4%) and rice (43%), whereas germination did not exert any influence on availability of copper from rice and wheat; it significantly decreased (12.7% and 14.3%, respectively) the same from faba bean and soybean. Thus, germination could be an appropriate food-based strategy to gain iron and other minerals maximally from food grains.