Cereal germination involves a series of complex physiological and biochemical processes that are influenced by multiple internal and external factors. Previous studies have shown that certain non-thermal processing techniques can be used to effectively induce a range of physiological and biochemical changes in cereal seeds, thereby increasing the digestibility and bioavailability of cereals and enhancing the nutritional value, flavor, and quality of cereal sprouts. Here, we provide an overview of the principle of promoting cereal germination to enrich physiologically active components review the effects of treating cereal seeds with three new non-thermal processing technologies, namely, ultrasound, microwaves, and magnetic fields, on the contents of enzymes and various other seed components during germination. Finally, we summarize the advantages and disadvantages of applying the above techniques to cereal germination.