All about Sprouted Flour !

Till now we have heard about flour like sattu rajgra, jowar, makki etc. This ancient flours are become pa,rt of our daily meals. We all do sprouting at our place from pulses like moong, rajma mix pulses sprouts etc and cereal like ragi, wheat, amaranth etc.  But what the major benefits of sprouting:-

When we sprouts any grains/pulses, its germinating process breaks down some of the starchy endosperm, sprouted grains/pulses may have less starch and be easier to digest than regular grains/pulses. It may help people who are sensitive to digesting grains/pulses. Sprouting increases the level of minerals and vitamins including vitamin D in the ingredients. The most of the gas producing starches available in pulses i.e. rajma/dry peas- can be eliminated by sprouting. Sprouting also increases the protein content, and shortens the cooking time of pulses.

Here will talk about wheat and ragi sprouting benefits.

Sprouted Wheat Flour

A whole wheat grain, has three parts of kernel-the bran, germ and endosperm. Usually we use end products of wheat i.e. after removing bran and germs. We all know that whole grains are loaded with nutrients and fiber and  very important component in healthy diet. But here we are talking about sprouted wheat flour. So what is it?

Sprouted wheat flour:-

Sprouted grains are whole-grain seeds that have just begun to grow after we sprouts wheat. Inside the seed’s outer shell (the bran), the plant embryo (the germ) relies on the seed’s endosperm — the starchy food supply — to fuel its growth. As we know that germinating process breaks down some of the starch, which makes the percentage of nutrients higher, It also breaks down phytate, a form of phytic acid that normally decreases absorption of vitamins and minerals in the body .So sprouted wheat have more available nutrients than mature grains. The nutrients like folate, iron, vitamin C, zinc, magnesium, and protein are in good amount in sprouted wheat.

Food item:-

Khakara and can be used as roti, thepla etc

Sprouted Ragi flour:-

Ragi  sprouted flour is prepare after spouting them first. Ragi is a good source of carbohydrate and since it is too tiny to be polished or processed, ragi is usually consumed in its purest form. Ragi is very suitable for people who are gluten or lactose tolerant. In addition, ragi can be easily part of your daily diet in the form of rotis. 

• High in calcium: Calcium is essential for healthy bones and teeth and for the prevention of osteoporosis. And since Ragi is filled with calcium, it is highly advisable to feed ragi to growing children. 
• Helps in controlling diabetes:  Ragi like sorghum helps keeping the blood sugar levels within normal range as it has low glycemic index and lessen food cravings and maintains a good digestive pattern. 
• Packed with iron: Ragi is an excellent source of natural iron and hence, a good option for people suffering from anemia and for people with low hemoglobin levels. 
• Reverts skin aging: Ragi contains amino acids such as methionine and lysine which helps in making the cell tissues less prone to wrinkles and sagging. Plus, ragi is one of the few natural sources of vitamin D.

Food item:-

Ragi porridge for baby or for athletes.