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Sprouted Foods:

A High Potential Food Ingredient:

  • Increasing health consciousness among consumers and rising vegan population is driving the sprouted grains and seeds market.They are an affordable and natural vegetarian alternative to animal protein.

  • 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.

The Process:

Seeds and grains are soaked and sprouted according to the highest food safety standard in a hygenic environment ensuring that there is no microbial contamination. This ensures sprouts of the highest quality. The Sprouts thus activated are now supercharged with all the nutrients contained naturally in the raw ingredients.

The sprouts – now powerhouses of nutrition, are then dehydrated in our facility using SCD technology (Solar Conduction dryer) Dehydration preserves the nutritional quality, the resulting flours are nutrient rich, high in fibre and low in fat just like the raw sprouted product.

Last, but definitely not least, our systems are designed to be sustainable and best in class.

 

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 giving a pleasant taste yet maintains the low glycemic index; 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.
     

NIHKAN Sprouted Flours

Super Legumes Mix

100% Blend of High Protein Sprouted pulses - Mung, Moth, Red Lentil, Black eyed beans, Horse gram, Brown chickpeas, Chickpeas.    

Super Millets Mix

100% Blend of Nutrient Rich Millets - Finger millet, Pearl Millet, Sorghum, Buckwheat & Foxtail millet