When seeds germinate, they grow to form sprouts. Sprouts can be derived from seeds, whole grains, and beans. Sprouts vary in texture and taste (pungent, woody, delicate). Germination/sprouting is a traditional, non-thermal process that improves the nutritional quality of cereals and pulses by increasing nutrient digestibility, reducing the levels and activity of anti-nutritional compounds, boosting the contents of free amino acids, and dietary fiber.

EFFECT OF GERMINATION ON PROTEIN CONTENT AND NUTRIENT BIOAVAILABILITY
1.) Germination reduces anti-nutritional factors like protease inhibitors. Protease inhibitors reduce the bioavailability and digestibility of dietary protein. The protein content increases up to 21% in the sprouted varieties and the essential amino acid availability increases up to 52-76%.
2.) Germination leads to increased production of riboflavin, thiamine, biotin, pantothenic acid, niacin, vitamin C, tocopherols.

HEALTH BENEFITS OF SPROUTS
1.) Helps in Digestion:
Easy to digest, rich in dietary fiber. Studies suggest that the fiber content increases up to 133% in sprouted grains as compared to their un-sprouted variety.
2.) Sprouts help Prevent and Cure Anemia: Sprouts contain a high amount of iron and copper which helps in preventing and curing anemia.
3.) Sprouts help in repairing capillaries and improves circulation.
4.) Helps in weight loss.
5.) Sprouts help in boosting immunity because they are rich in beta-carotene and vitamin C.
6.) Improves eyesight.
7.) Promotes Heart Health: Sprouts help in boosting HDL levels and also possess anti-inflammatory properties.
8.) Reduces Acidity: Sprouts are alkalizing, they help in reducing the levels of acid in the body.

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