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Consumption of foods containing rich antioxidant activity substances, such as grains, vegetables, and fruits, may prevent many diseases and promote good health. Among polyphenols enclosed in cereal grains, phenolic acids play important role, and especially ferulic acid is dominating in grains (wheat and rye, first of all). Whole grains, including wheat, contain several compounds that are capable of minimizing the damaging effects of oxidation reactions. Numerous studies have evaluated the antioxidant activity of phenolics from fruits, vegetables, soybeans, herbs, teas, wines and medicinal plants. Much less attention has been focused on the antioxidant potential of phenolics from whole grains The aim of this work to investigate the changes in total phenolic compounds content, phytate content and free radical scavenging abilities during soaking and germination of three cereal grains; wheat, corn and sorghum.On the other hand, the present investigation was carried out to study the possibility of using the grain fractions to preparation the beef and chicken burger and improve it's quality and storagability.