Sprouting grains or legumes enhances flavor, nutrient content, and palatability while enzymes break down the starches into more readily digestible sugars.

Question

Quizplus · Accepted Answer

Sprouting grains or legumes activates enzymes that break down starches into simpler sugars, making them easier to digest. This process also enhances the flavor, nutrient content, and overall palatability of the grains or legumes.

Sprouting Grains or Legumes Enhances Flavor, Nutrient Content, and Palatability