Science of Sprouting
"Sprouting is a time-honored practice, dating back to ancient civilizations, that transforms dormant seeds into vibrant, living plants. This simple yet powerful process not only brings life to seemingly lifeless seeds but also enhances their nutritional content and makes them more digestible. "
Soaking
The journey of sprouting begins with preparing raw dormant seeds by a thorough clean before soaking in water. The soaking period is different for different seeds, usually ranging from several hours to overnight.
This initial step is crucial as it helps to hydrate the grains and triggers the activation of enzymes within them, preparing for germination
Germination
After soaking, the seeds are typically left in a warm and humid environment. This encourages the germination process, wherein the seed starts to sprout a tiny shoot, triggering biochemical changes within.
Enzymes such as amylase, protease and lipase become active during this phase, breaking down starches into simpler sugars, proteins into amino acids and fats into fatty acids.
Sprout Development
As germination progresses, a rootlet emerges from the seed and anchors itself in the soil. Simultaneously, a shoot reaches towards the surface, ready to develop into a young plant. At this stage, the sprouted grains are ready to be harvested, dried and processed into various products such as flour, bread, cereals and snacks.
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Notable transformations occur in the nutrient composition of the sprouted grains during germination, such as increased vitamins and enzymes, enhanced protein quality and reduction in anti-nutrients.
Cold Milling
Unlike traditional milling processes that generate heat, cold milling involves cooling the sprouted grains and seeds. This ensures beneficial enzymes, vitamins and minerals remain intact, preserving the nutritional quality of the sprouted grain.
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The cooled sprouted grains are then milled using specialized equipments that grind the grains without generating excessive heat. The result is a fine, nutrient-rich flour with enhanced nutritional profiles compared to conventionally milled ones.
