Chavan and Kadam (1989) concluded that – “The desirable nutritional changes that occur during sprouting are mainly due to the breakdown of complex compounds into a more simple form, transformation into essential constituents, and breakdown of nutritionally undesirable constituents.” “The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids, are broken down by enzymes into simple compounds that are used to make new compounds.” “Sprouting grains causes increased activities of hydrolytic enzymes, improvements in the contents of total proteins, fat, certain essential amino acids, total sugars, B-group vitamins, and a decrease in dry matter, starch and anti-nutrients. The increased contents of protein, fat, fiber and total ash are only apparent and attributable to the disappearance of starch. However, improvements in amino acid composition, B-group vitamins, sugars, protein and starch digestibility’s, and decrease in phytates and protease inhibitors are the metabolic effects of the sprouting process.” …….
Please read the “Review of Published Scientific Literature” in its entirety at the link below.
Our compliments from SGI to Greg Willis for the report: https://www.agritom.co/benefits-of-sprouts-for-feed/
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