ArticleFoods (Basel, Switzerland)2023
New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Germination Time and Temperature Modulate Bioactive Compound Accumulation in Black Rice (Plants (Basel, Switzerland) · 2026Article
- Multi-Response Optimization of Controlled Germination Conditions Enhances Functional and Bioactive Properties of AndeanMolecules (Basel, Switzerland) · 2026Article
- Germinated Andean Lupin Whole Flour as a Partial Soy Protein Isolate Substitute for the Development of High-Moisture Extruded Meat Analogues: Chemometric Evaluation of Technological Properties and Nutritional and Functional Characterization.Foods (Basel, Switzerland) · 2026Article
- A New Advancement in Germination Biotechnology of Purple Creole Corn: Bioactive Compounds and In Situ Enzyme Activity for Water-Soluble Extract and Pan Bread.Metabolites · 2024Article
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Authors and funding
8 authors.
Funding
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Abstract
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (
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