Linking Hyperuricemia to Disease Progression in Non-Alcoholic Fatty Liver Disease: Evidence from a Multi-Center Cohort

Abstract

Protein malnutrition is a major issue in low-resource settings where access to animal-based proteins is limited, leading to growth stunting and health problems, particularly in children and pregnant women. While plant-based proteins are common, they often lack essential amino acids. Germination, a process that activates enzymes to break down starches and proteins, can improve the nutritional quality of grains. This study investigates the potential of germinated oats, soybeans, and wheat as high-protein supplements to combat malnutrition in low-resource environments.Oats, soybeans, and wheat seeds were germinated under controlled conditions. The seeds were soaked for 12 hours and then allowed to germinate for 48 hours at room temperature. After germination, the grains were dried and ground into flour. Protein content was measured using the Kjeldahl method, and amino acid profiles were analyzed using high-performance liquid chromatography (HPLC). Phytate and tannin levels were assessed with colorimetric assays. Functional properties, such as oil absorption and emulsifying activity, were tested, and sensory evaluation was conducted to assess the taste and overall quality of the food products.Germinated soybeans exhibited the highest protein content (35.1%), followed by oats (17.2%) and wheat (14.3%). Amino acid analysis showed improvements in lysine and methionine levels. Phytate levels were reduced by 45.7%, and tannin levels decreased by 30%. Germinated soybeans had the best functional properties and sensory acceptability, especially for emulsified products.Germinated oats, soybeans, and wheat enhance protein quality, amino acid profiles, and reduce antinutritional factors, making them valuable and cost-effective solutions for combating protein malnutrition. These grains could be incorporated into locally accepted food products to improve health outcomes in low-resource settings.