Why Sprouted Flours

Sprouted flours are particularly high in bio-available nutrients. The bio-availability of nutrients such as vitamin B, vitamin C, folate , additional amino acids and fibre is higher in the sprouted grain flour, whilst sprouted seed flours are a great source of Potassium, Calcium and Iron as well as being high in fibre and Omega 3 fatty acids. Digestive health and nutritional value are the two main critical factors driving the growth of free-from and natural food products and the sprouting process improves digestibility and allows for greater absorption of nutrients. Seeds, beans and grains all have a natural protective coating which helps them endure the rigours of nature but that makes them hard to digest. The sprouting process removes the natural barrier and activates starch, protein and lipid degrading enzymes that pre-digest a grain, seed or pulse.

Major advantages of Sprouted Flours:

• Suppression of anti-nutrient – whole grains, seeds and beans are a good source of nutrition but in their natural form that contain phytic acid, an enzyme which inhibits our digestive systems from full absorbing the seeds nutrients. The sprouting process reduces the phytic acid content dramatically. Sprouting converts the nutrients which are already in the seed into a more bio-available form for our bodies.
• Great Source of Vegetarian Protein
• Increased Nutrient Content: sprouting process increases nutrients like protein, folate and vitamins; sprouted food is a rich source of anti-oxidants; sprouting transforms its nutrient profile and increases bio-availability.
• Improves Texture – sprouted grains, seeds and beans make flour which produces light, soft and fluffy baked goods.
• Improves Flavour – enhances natural flavours; sprouting reduces naturally occurring bitterness (saponin); it converts complex starch into simple sugars, grains sprouted develop a lighter, nuttier flavour. Sprouted foods have richer more complex flavours.
• Ancient Practice – safe and sure sprouted foods have been with us since ancient times. Bringing back ancient cultural practices narrows the gap between modern food choices and traditional preparation techniques.
• World-wide reach – evidence of soaking and sprouting has been found in diverse cultures across the world. Sprouting is resurging as food prepared in a slow, thoughtful manner – traditional ways appeal.

Shelf life – 12 months

NIHKAN Super Millet mix is a blend of Super Food Millets:

• Sprouted Finger Millet (Ragi) : Ragi is used as a healthy substitute for rice and wheat. Ragi is undoubtedly a powerhouse of nutrition. Loaded with protein and amino acids, this gluten free millet is good for brain development in growing kids.
• Sprouted Pearl Millet( Bajra) : This millet is known for its umpteen health benefits. Packed with the goodness of iron, protein, fibre, and minerals such as calcium and magnesium; the daily consumption or inclusion of this millet can work wonders.
• Sprouted Sorghum (Jawar) : Traditionally, Sorghum was used as a grain to make flat breads/ rotis. Enriched with the goodness of iron, protein and fibre, this can help in reducing cholesterol level as it has a component called policosanols (a part of sorghum wax). It is good for people who have wheat intolerance.
• Sprouted Buckwheat (Kuttu) : Buckwheat is a highly nutritious whole grain that many people consider to be a superfood. Among its health benefits, buckwheat may improve heart health and promote weight loss.
• Sprouted Foxtail Millet : Foxtail millet has healthy blood sugar balancing carbohydrates, and it is popularly available in the form of semolina and rice flour. The presence of iron and calcium in this millet helps in strengthening immunity.