Nutritional Powerhouse: Sprouted pulses
Sprouted pulses are a nutrient-rich superfood, offering enhanced levels of proteins, vitamins (A form and C), antioxidants, and minerals. The sprouting process unlocks their full potential, making them a superior choice for plant-based nutrition.
Key Benefits of Sprouted Pulses:
1. Enhanced Protein Quality
Sprouting boosts protein content (4-5 grams per 100 grams) and improves amino acid availability, offering high-quality, easily digestible plant-based protein.
2. Improved Nutrient Bioavailability
The bioavailability of essential nutrients like vitamins (B-complex, C), minerals, and amino acids is significantly increased through sprouting, allowing for better absorption by the body (Ravisankar et al., 2019).
3. Reduction of Antinutrients
Sprouting reduces natural antinutrients such as lectins (40-70%), oxalates (30.83 to 41%), and phytic acid (30-80%). This process enhances the absorption of vital minerals like calcium, magnesium, and zinc by breaking down enzyme inhibitors (Agah et al., 2017; Shi et al.,2018).
4. High Fiber Content
Sprouted peas have higher dietary fiber (18-20 g/100 gram) concerning raw pea (13g/100 gram), which promoting healthy digestion, stabilizing blood sugar levels, and supporting heart health. (Martiän-Cabrejas et al., 2003).
5. Improved Digestibility
Sprouting activates enzymes that break down complex biomolecules (starches, proteins, and fibers) into simpler, easily digestible forms, reducing bloating and improving gut health (Benincasa et al., 2019).
6. Lower Glycemic Index
Sprouted peas have a reduced glycemic index (10-20%) with respect to raw pea (40-50%), providing steady energy release and aiding in diabetes management (Perri et al., 2020).
7. Elevated Antioxidant Levels
Sprouting markedly enhances the antioxidant content of peas, increasing total polyphenol levels from 3 mg GAE/g to 6 mg GAE/g and flavonoid levels from 0.5–0.8 mg/g to 0.9–1.6 mg/g, representing a 30–100% increase. These antioxidants are vital in neutralizing free radicals, promoting overall health, and reducing oxidative stress (Gumus et al., 2023).
8. Growing Demand in Functional Foods
The superior nutritional profile and functional benefits of sprouted peas have led to their rising popularity in processed food products like snacks, baked goods, and non-dairy beverages (Peñaranda et al., 2021).
