Nutritional importance and value-added application of sprouts: Worldwide awareness toward introducing new food

Increasing global awareness of nutrient-dense and functional foods has intensified interest in sprouts from cereals, pulses, and vegetables. Sprouting enhances nutritional quality through improved protein digestibility, increased bioavailability of phytochemicals, and partial reduction of antinutritional factors. While all sprouts contain common bioactive components such as phenolic compounds and antioxidants, cereal sprouts are characterized by high enzymatic activity and fermentable carbohydrates, pulse sprouts by elevated protein content and isoflavones, and vegetable sprouts by vitamins, flavonoids, and glucosinolates. These attributes support their relevance to food innovation and global food security in alignment with the United Nations’ Zero Hunger Sustainable Development Goal 2. This review provides a comparative analysis of the phytochemical composition, functional properties, and technological applications of cereal, pulse, and vegetable sprouts. The technological suitability of cereal sprouts for enzyme-rich bakery and malt-based products, pulse sprouts for protein enrichment and functional formulations, and vegetable sprouts for fresh and minimally processed foods is discussed. Challenges related to standardized cultivation, post-harvest handling, processing stability, microbial safety, and consumer awareness are critically evaluated across sprout categories. Vegetable sprouts, often consumed raw, face higher microbial safety and perishability concerns, whereas cereal and pulse sprouts encounter challenges associated with processing-induced nutrient changes, residual antinutritional factors, and technological stability during large-scale use. Understanding both the shared and distinct phytochemical profiles provides a framework for category-specific processing strategies and application-specific product development. Future research should focus on scalable, sustainable, and targeted approaches to enable industrial adoption. Addressing these distinctions will maximize the potential of sprouts as high-value functional ingredients, advancing food innovation, improving dietary quality, and strengthening global nutrition security. • Awearness of nutrient-dense sprouts with high bioactive compound. • Highlighed the value-added applications of sprouts. • Functional and health-promoting benefits of sprouts and sprouts based products are reviewed. • Challenges, limited global awareness and storage limitations are pointed.