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I have had always success with sprouting fenugreek seeds that were bought as a spice. And an Indian friend of mine regularly grows fenugreek for leaves from the seeds bought for cooking. The seeds sold for cooking are whole (intact) seeds - they are quite hard and therefore difficult to break and damage. But I can not really say what percentage of the seeds ...


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Some of the earliest uses of wheat called for germinating the seed as part of the malting process, i.e. making malt in order to make beer. There's archeological evidence shows evidence of sprouted grains being used in malting kilns from the time of the ancient romans. In addition to beer, other traditional uses of malt, and therefore sprouted grains, ...


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You don't need to sprout your chickpeas, but there are benefits when you do, as sprouting substantially increases nutritional value. By allowing the legume (or seed or grain) to germinate, the phytic acid within it is neutralized, as are enzyme inhibitors. The Nourishing Gourmet Kimi Harris describes: Phytic acid binds with calcium, magnesium, iron, ...


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What a great idea! I bought my chickpea flour (called channa flour) from the Indian ( Punjabi) section in a grocery store which 'm pretty certain isn't sprouted. Any problem with gas will be reduced by sprouting. Sprouting converts indigestible oligosaccharides (complex sugars) to simpler sugars easily digested. It's bacteria in our gut metabolizing these ...


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The sprouts developing a purple tinge is fine, it's a sign that they were exposed to light - they will even start turning green if they recieve more light. This is like with white asparagus: As long as the stalks remain completely covered in the soil, they stay white. If they start to break through the surface, they develop a purple tinge in a very short ...


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In my own experience, yes you can peel and slice your potatoes if they are beginning to sprout. I know in many of the kitchens where I've worked it's common practice to store peeled potatoes and potatoes that are cut for chips submerged in cold water in the cooler. This will help the potatoes keep longer and prevent the peeled surfaces from browning and ...


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According to Sprout People. sprouting fenugreek should require about 2-3 days, which you are already passed. They show pictures of the various stages; yours look quite similar to their "ready to harvest" picture: The sample ones show a sprout length of about 2.5 - 3 times the length of the initial seed; the ones you show are close to 3-4 times as long. ...


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Per the Foodsafety.gov, since sprouts must necessarily be grown in warm and humid conditions, they are unique among produce items in presenting a risk of food born illness. Since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and lightly cooked sprouts. Most of these outbreaks were ...


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Some of my local supermarkets stopped selling sprouts because bacterial contamination was so widespread, but that's probably more of a problem for big batches. I'm thinking that the best things you can do at home to prevent unwanted bacterial growth might be: Sanitize your jar before use. I think a hot water bath would work, or soak in a 10% bleach solution ...


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The biochemistry of the sprouting process is a little beyond me, but essentially the lentil converts stored energy (carbs) and protein into different proteins and fibre. The new proteins are quite useful to our own biochemistry, which is why sprouted lentils are considered "better" for you. It is the fibre, however, which causes the cooking time to be ...


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The answer to this is sort-of. There are a range of different forms of sugars that are involved here. Tap roots like those found in the carrot are a form of storage of energy for the plant. When growing the plant generates simple sugars such as glucose and fructose via a process known as photosynthesis. These sugars are readily transportable and ...


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Doing some further searching and reading, it seems soybeans are heat treated to prevent sprouting. How much Monsanto has to do with this, I don't know. They are the main suppliers of non-organic soybeans. Next time I visit my Vietnamese grocer, I'll check if they have soybeans specifically meant for sprouting.


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Legumes in their raw form contain different kinds of toxins (trypsin inhibitor, goiterogenic factors, cyanogenetic glucosides, saponins and alkaloids). Those toxins can be broken down when the legumes are soaked/sprouted. Soaking them release enzymes that hydrolyze nutrients and other compounds that are essential for the soon-to-sprout plant. Source: http:/...


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Most seeds need warmth to sprout. When I'm starting beans at home (to grow, not to eat directly), I either use a 'seed mat' (electrical heating pad), or a lamp set realy close to the soil. In both cases, I keep the seeds in a clear-topped container, so that they don't dry out -- the moisture gets trapped in and makes a mini-greenhouse. You can likely rig ...


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I soaked some Guy de Puy lentils until they had 1/8 inch shoots. Then, I coated my toaster oven tray with a little coconut oil. I took the sprouts and tossed them in a bowl with some ginger powder, chili powder, and sea salt. I spread them out on the toaster oven tray, and baked them at 250F for 60 minutes. Every 10 minutes while they cooked, I opened up ...


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If they're gummy, they might still have too much moisture in them. Try roasting them at higher temperatures or longer and see if they crisp up.


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As you stated above that you have used every possible method, i use simple method for grain sprouting. First i wash grain properly to remove dust and then soak them in normal temperature water for at least time mentioned in recipe.The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, ...


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