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Sprouted Banyard Flour: A Nutritional Powerhouse

Sprouted banyard flour, also sometimes called activated banyard millet flour or sprouted jhangora flour (jhangora being another name for barnyard millet), is a type of flour made from whole barnyard millet grains that have been germinated. This process unlocks a whole new level of nutrition

compared to regular barnyard millet flour.

Here's what makes sprouted banyard flour different:

• Increased Nutrient Availability: Sprouting activates enzymes in the grain that break down complex carbohydrates, proteins, and phytic acid. This makes essential vitamins, minerals, and amino acids more readily available for your body to absorb.
• Enhanced Sweetness: The sprouting process also converts some starches into natural sugars, resulting in a slightly sweeter flavor compared to regular banyard millet flour.
• Improved Digestibility: Sprouting helps break down some of the starches and fibers, making the flour potentially easier to digest for some people.
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Sprouted banyard flour retains all the goodness of regular barnyard millet flour, which includes:

• High in Protein and Fiber: A complete protein source for vegetarians and vegans, and a good source of dietary fiber for gut health.
• Gluten-Free: Perfect for those with celiac disease or gluten sensitivity.
• Rich in Micronutrients: Packed with iron, phosphorus, magnesium, and B vitamins for overall well-being.
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Incorporating sprouted banyard flour into your diet is a great way to boost your intake of essential nutrients. Use it for a variety of dishes like:

• Pancakes, waffles, and crepes
• Cookies, muffins, and breads
• Flatbreads like rotis or tortillas
• Thickeners for soups and stews
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With its slightly sweet flavor and enhanced digestibility, sprouted banyard flour is a versatile and nutritious addition to your kitchen pantry!

Barnyard millet, as well recognized as Kuthiravali in Tamil, Oodalu in Kannada,odalu in Telugu, Jhangora in Hindi, and Kavadapullu in Malayalam, includes a lot of fibre. Among all millets, this has the least carbohydrate content and energy content. Millet bran strands are significant in Vitamin b.

The Barnyard millet or Sanwa rice as it is popularly known has high levels of protein, calcium, iron, minerals, and vitamin B complex. It is also low in carbohydrates and gluten-free, making it a boon for those with gluten allergies, type II diabetes, and cardiovascular diseases. The Barnyard millet has the lowest carbohydrate content, is gluten-free, and has the highest energy value amongst all the varieties of millets; hence a popular choice for the health-conscious millennial generation. The barnyard millet tastes similar to broken rice when cooked and is a rich substitute for rice. It is often advised to prepare millets in the form of porridge to obtain the maximum nutrients from this wonder-grain!

Nutrition per 100 g

• Calories: 300 kcal
• Fat: 3.6 g
• Dietary Fibre: 13.6 g
• Protein: 11 g
• Carbohydrate: 55 g
• Calcium: 22 mg
• Vitamin B1: 0.33 mg
• Iron: 18.6 mg
• Vitamin B2: 0.10 mg
• Vitamin B3: 4.2 mg

Why Activate Millets? A Boost for Digestion and Nutrition

Millets are tiny nutritional powerhouses, but soaking them before turning them into flour offers some surprising benefits:

• Goodbye Antinutrients: Soaking helps break down phytic acid, a compound that can block mineral absorption. This unlocks the full potential of iron, zinc, and other good stuff in millets.
• Easier on Your Gut: Soaking partially breaks down complex starches and proteins, making them easier to digest, especially for those with sensitive stomachs.
• Faster Cooking Time: Activated flours absorb water more readily, meaning less time spent waiting for your millet dishes to cook through.
• Flavor Boost! Soaking can coax out a deeper, richer flavor in some millets, adding another layer of enjoyment to your meals.

By choosing Soaked & Unpolished Millet Flours from The Millet Store, you might be unlocking a new level of nutrition and flavor in your gluten-free cooking adventures.

Activated Barnyard Millet flour is an excellent addition to your daily diet plan. Activated millet flour does not contain anti-nutrients like phytic acid, which obstructs the absorption of nutrients in the body. When not activated, whole grains like millet and pulses are rich in antinutrients in general. These antinutrients will cause stomach upset/flatulence etc. when consumed. One of the best ways to reduce these antinutrients is by soaking and activating the grains.

Why Activate Millets? A Boost for Digestion and Nutrition

Millets are tiny nutritional powerhouses, but soaking them before turning them into flour offers some surprising benefits:

• Goodbye Antinutrients: Soaking helps break down phytic acid, a compound that can block mineral absorption. This unlocks the full potential of iron, zinc, and other good stuff in millets.
• Easier on Your Gut: Soaking partially breaks down complex starches and proteins, making them easier to digest, especially for those with sensitive stomachs.
• Faster Cooking Time: Activated flours absorb water more readily, meaning less time spent waiting for your millet dishes to cook through.
• Flavor Boost! Soaking can coax out a deeper, richer flavor in some millets, adding another layer of enjoyment to your meals.

By choosing Soaked & Unpolished Millets from The Millet Store, you might be unlocking a new level of nutrition and flavor in your gluten-free cooking adventures.

Soaked and activated unpolished barnyard millet takes this ancient grain to the next level.