Dhatu Activated Foxtail Millet Flour – 500 gms

Description

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• Activated Foxtail Millet Flour – Reasons to Choose Activated Flours
• The soaking process of the unpolished foxtail millet grains activates the otherwise dormant grains – several changes occur due to the absorption of water and the initiation of various biochemical processes. Here are the key changes you can observe in soaked seeds and grains:
• Hydration:The most immediate change is the absorption of water by the grains. This process, known as hydration, causes the seeds to swell and become softer.
• Initiation of Germination:Soaking provides the necessary conditions for germination to begin. Germination is the process where a seed transforms into a young plant.
• Enzyme Activation:Unpolished millets contain dormant enzymes that become active during soaking. These enzymes play a crucial role in breaking down complex compounds within the seed, making nutrients more accessible and aiding in the digestion of the seed itself.
• Release of Enzyme Inhibitors:Enzyme inhibitors present in raw millets are often released during soaking. These inhibitors can interfere with digestion and nutrient absorption. Releasing them through soaking makes the seeds more digestible.
• Reduction of Anti-Nutrients:Anti-nutrients, such as phytic acid, are compounds that can bind to minerals and reduce their absorption. Soaking seeds helps to reduce the levels of anti-nutrients, enhancing the bioavailability of minerals like calcium, magnesium, and iron.
• Activation of Nutrient Release:Soaking initiates the breakdown of complex carbohydrates and proteins into simpler forms. This process makes nutrients, such as carbohydrates, proteins, and fats, more accessible for absorption by the body.
• Increased Water-Soluble Vitamin Content:Soaking can increase the water-soluble vitamin content in seeds. For instance, vitamin C levels may rise as a result of soaking, contributing to the overall nutritional value.
• Texture and Flavor Changes:Soaked  often undergo changes in texture and flavor. They become softer and may have a slightly different taste compared to their dry counterparts. This can be particularly noticeable in recipes where the texture of the seeds is a key factor.