Sprouted Soyabean Flour

Sprouted Soya Beans Flour is a fine to coarse flour made from whole sprouted soya beans (white variety).

Sprouted soybean flour is a nutritious and versatile ingredient made from soybeans that have been germinated, dried, and then ground into a fine powder. Here are some key points about sprouted soybean flour:

Nutritional Profile:

1. High Protein Content: Like all soybean products, sprouted soybean flour is rich in protein, making it an excellent source of plant-based protein.
2. Enhanced Digestibility: The sprouting process breaks down complex carbohydrates and proteins, making the nutrients in the soybeans more easily digestible and absorbable by the body.
3. Rich in Vitamins and Minerals: Sprouted soybean flour contains vitamins such as B vitamins, vitamin C, and minerals including iron, calcium, and magnesium. The sprouting process can increase the bioavailability of these nutrients.
4. Increased Enzyme Activity: Sprouting increases the enzyme activity in soybeans, which can aid in digestion and improve overall gut health.
5. Lower Anti-Nutrient Levels: Sprouting reduces the levels of anti-nutrients such as phytic acid and enzyme inhibitors, which can interfere with the absorption of nutrients.

The process of making Sprouted Soyabean Flour involves several steps, including:

1. Cleaning: The whole Soyabean are first cleaned to remove any impurities.
2. Soaking: The cleaned Soyabean are soaked in water for 12 t0 14 hours to reduce the anti-nutrients.
3. Sprouting: The soaked Soyabean are germinated under proper conditions.
4. Dehydrating: The sprouted Soyabean are solar-dried.
5. Grinding: The Sprouted Soyabean is slowly ground & Packed.