This technical podcase explore the nutritional and biochemical transformations that occur when grains, particularly cereals and pseudocereals, are germinated, often referred to as "sprouting."

The podcast detail how sprouting impacts the macro and micronutrient content, including changes in carbohydrates, proteins, lipids, and minerals, and also addresses the increase in beneficial bioactive compounds like antioxidants and γ-aminobutyric acid (GABA). Furthermore, the sources discuss various factors influencing the nutritional quality of sprouted grains, such as genotype, environmental conditions during growth, and particularly, different germination conditions like temperature, light, and various elicitors.

Finally, it touchs upon the post-harvest handling, storage, and processing of sprouts, emphasizing the importance of microbiological safety and their potential health benefits when incorporated into the human diet.