Dr. Ishrat Majid is a Scientist (WOS A) in the Department of Food Technology, Islamic University of Science & Technology in Kashmir, India Bababode Adesegun Kehinde is a researcher at the University of Kentucky in Lexington, Kentucky, USA Dr. Basharat Nabi Dar is a Professor in the Department of Food Technology, Islamic University of Science & Technology in Kashmir, India Prof. Vikas Nanda is a professor in the Department of Food Engineering & Technology, SLIET in Punjab, India

• General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts.- Barley sprouts.- Buckwheat sprouts.- Brown rice sprouts.- Amaranth and Quinoa sprouts.- Kamut and Oat sprouts.- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns.- Kidney Bean and Lentil Sprouts.- Clover and Alfalfa sprouts.- Pea, Chickpea and Black-eyed pea sprouts.- Mung bean and Adzuki bean sprouts.- Soybean sprouts.- An overview of Brassica Sprouts.- Broccoli and Cress  sprouts.- Cabbage & Red cabbage sprouts.- Radish sprouts and Mustard green sprouts.- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and  food safety issues of allium sprouts.- Onion sprouts.- Garlic & Leek sprouts.

Dr. Ishrat Majid is a Scientist (WOS A) in the Department of Food Technology, Islamic University of Science & Technology in Kashmir, India Bababode Adesegun Kehinde is a researcher at the University of Kentucky in Lexington, Kentucky, USA Dr. Basharat Nabi Dar is a Professor in the Department of Food Technology, Islamic University of Science & Technology in Kashmir, India Prof. Vikas Nanda is a professor in the Department of Food Engineering & Technology, SLIET in Punjab, India

• General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts.- Barley sprouts.- Buckwheat sprouts.- Brown rice sprouts.- Amaranth and Quinoa sprouts.- Kamut and Oat sprouts.- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns.- Kidney Bean and Lentil Sprouts.- Clover and Alfalfa sprouts.- Pea, Chickpea and Black-eyed pea sprouts.- Mung bean and Adzuki bean sprouts.- Soybean sprouts.- An overview of Brassica Sprouts.- Broccoli and Cress  sprouts.- Cabbage & Red cabbage sprouts.- Radish sprouts and Mustard green sprouts.- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and  food safety issues of allium sprouts.- Onion sprouts.- Garlic & Leek sprouts.

Dr. Ishrat Majid is a Scientist (WOS A) in the Department of Food Technology, Islamic University of Science & Technology in Kashmir, India Bababode Adesegun Kehinde is a researcher at the University of Kentucky in Lexington, Kentucky, USA Dr. Basharat Nabi Dar is a Professor in the Department of Food Technology, Islamic University of Science & Technology in Kashmir, India Prof. Vikas Nanda is a professor in the Department of Food Engineering & Technology, SLIET in Punjab, India

• General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts.- Barley sprouts.- Buckwheat sprouts.- Brown rice sprouts.- Amaranth and Quinoa sprouts.- Kamut and Oat sprouts.- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns.- Kidney Bean and Lentil Sprouts.- Clover and Alfalfa sprouts.- Pea, Chickpea and Black-eyed pea sprouts.- Mung bean and Adzuki bean sprouts.- Soybean sprouts.- An overview of Brassica Sprouts.- Broccoli and Cress  sprouts.- Cabbage & Red cabbage sprouts.- Radish sprouts and Mustard green sprouts.- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and  food safety issues of allium sprouts.- Onion sprouts.- Garlic & Leek sprouts.