Question:
Which of the following are advantages of germinating pulses and grains?
A). Acquire sour taste and spongy texture
(B). Enhancement of some water soluble vitamins
(C). Improved color, flavour
(D). Improved shelf life
(E). Elimination of toxic substances
Choose the correct answer from the options given below:
Which of the following are advantages of germinating pulses and grains?
A). Acquire sour taste and spongy texture
(B). Enhancement of some water soluble vitamins
(C). Improved color, flavour
(D). Improved shelf life
(E). Elimination of toxic substances
Choose the correct answer from the options given below:
A). Acquire sour taste and spongy texture
(B). Enhancement of some water soluble vitamins
(C). Improved color, flavour
(D). Improved shelf life
(E). Elimination of toxic substances
Choose the correct answer from the options given below:
Show Hint
Sprouting is a powerhouse of Vitamin C.
Dry pulses have almost zero Vitamin C, but upon sprouting, their Vitamin C content increases dramatically, enhancing iron absorption as well.
Dry pulses have almost zero Vitamin C, but upon sprouting, their Vitamin C content increases dramatically, enhancing iron absorption as well.
Updated On: Jul 8, 2026
- (B), (C) and (E) only.
- (A), (B) and (D) only.
- (C), (D) and (E) only.
- (B), (C) and (D) only.
Show Solution
Verified By Collegedunia
The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Germination (sprouting) is a natural process in which seeds or grains start to grow, initiating metabolic changes that improve their nutritional value and digestibility.
Step 2: Detailed Explanation:
Let us analyze the effects of germination:
1. Statement (B) is True: Germination significantly increases the levels of water-soluble vitamins, especially Vitamin C (ascorbic acid) and B-complex vitamins (thiamine, riboflavin, niacin), as metabolic pathways are activated.
2. Statement (C) is True: The breaking down of complex starches into simpler sugars during germination improves the natural sweetness, flavor, and texture of the grain.
3. Statement (E) is True: Germination helps deactivate anti-nutritional factors and toxic substances (such as phytates, tannins, trypsin inhibitors, and enzyme inhibitors), making the minerals more bioavailable.
4. Statement (A) is False: A sour taste and spongy texture are characteristics of fermentation (e.g., in making idli/dosa batter), not simple germination.
5. Statement (D) is False: Sprouted grains have high moisture levels and metabolic activity, which reduces their shelf life and makes them highly perishable compared to dry grains.
Therefore, the advantages are (B), (C), and (E).
Step 3: Final Answer
The correct option is (A).
Germination (sprouting) is a natural process in which seeds or grains start to grow, initiating metabolic changes that improve their nutritional value and digestibility.
Step 2: Detailed Explanation:
Let us analyze the effects of germination:
1. Statement (B) is True: Germination significantly increases the levels of water-soluble vitamins, especially Vitamin C (ascorbic acid) and B-complex vitamins (thiamine, riboflavin, niacin), as metabolic pathways are activated.
2. Statement (C) is True: The breaking down of complex starches into simpler sugars during germination improves the natural sweetness, flavor, and texture of the grain.
3. Statement (E) is True: Germination helps deactivate anti-nutritional factors and toxic substances (such as phytates, tannins, trypsin inhibitors, and enzyme inhibitors), making the minerals more bioavailable.
4. Statement (A) is False: A sour taste and spongy texture are characteristics of fermentation (e.g., in making idli/dosa batter), not simple germination.
5. Statement (D) is False: Sprouted grains have high moisture levels and metabolic activity, which reduces their shelf life and makes them highly perishable compared to dry grains.
Therefore, the advantages are (B), (C), and (E).
Step 3: Final Answer
The correct option is (A).
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