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The soaking increases the water content in the seeds and brings them out of quiescence. After draining and then rinsing seeds at regular intervals, the seeds then germinate , or sprout.
Many different types of vessels can be used as a sprouting vessel. One type is a simple glass jar with a piece of cloth or nylon window screen secured over its rim.
By staggering sowings, a constant supply of young sprouts can be ensured. Any vessel used for sprouting must allow water to drain from it, because sprouts that sit in water will rot quickly.
The seeds swell, may stick to the sides of the jar, and begin germinating within a day or two. Another sprouting technique is to use a pulse drip method.
Sprouts are rinsed two to four times a day, depending on the climate and the type of seed, to provide them with moisture and prevent them from souring.
Each seed has its own ideal sprouting time. If left longer they will begin to develop leaves, and are then known as baby greens.
A popular baby green is a sunflower after 7—10 days. Refrigeration can be used as needed to slow or halt the growth process of any sprout.
Mung beans can be sprouted either in light or dark conditions. Those sprouted in the dark will be crisper in texture and whiter, as in the case of commercially available Chinese Bean Sprouts, but these have less nutritional content than those grown in partial sunlight.
Subjecting the sprouts to pressure, for example, by placing a weight on top of them in their sprouting container, will result in larger, crunchier sprouts similar to those sold in grocery stores.
A very effective way to sprout beans like lentils or azuki is in colanders. Soak the beans in water for about 8 hours then place in the colander.
Wash twice a day. The sprouted beans can be eaten raw or cooked. Sprouting is also applied on a large scale to barley as a part of the malting process.
Malted barley is an important ingredient in beer and is used in large quantities. Most malted barley is widely distributed among retail sellers in North America.
Many varieties of nuts, such as almonds and peanuts, can also be started in their growth cycle by soaking and sprouting, although because the sprouts are generally still very small when eaten, they are usually called "soaks".
Sprouts can be germinated at home or produced industrially. They are a prominent ingredient of a raw food diet and are common in Eastern Asian cuisine.
Sprouting, like cooking, reduces anti-nutritional compounds in raw legumes. Raw lentils , for example, contain lectins , anti-nutritional proteins which can be reduced by sprouting or cooking.
A downside to consuming raw sprouts is that the process of germinating seeds can also be conducive to harmful bacterial growth. Sprouts are rich in digestible energy, vitamins, minerals, amino acids , proteins, and phytochemicals , as these are necessary for a germinating plant to grow.
Chavan and Kadam  concluded that. Chavan and Kadam stated that: Very complex qualitative changes are reported to occur during soaking and sprouting of seeds.
The conversion of storage proteins of cereal grains into albumins and globulins during sprouting may improve the quality of cereal proteins. Many studies have shown an increase in the content of the amino acid Lysine with sprouting.
An increase in proteolytic activity during sprouting is desirable for nutritional improvement of cereals because it leads to hydrolysis of prolamins and the liberated amino acids such as glutamic and proline are converted to limiting amino acids such as lysine.
Cuddeford ,  based on data obtained by Peer and Leeson  stated that:. In sprouted barley, crude fibre, a major constituent of cell walls, increases both in percentage and real terms, with the synthesis of structural carbohydrates, such as cellulose and hemicellulose.
Cuddeford , based on data obtained by Peer and Leeson Increase of protein is not due to new protein being manufactured by the germination process but by the washing out of starch and conversion to fiber—increasing the relative proportion of protein.
An increase in lipase activity has been reported in barley by MacLeod and White ,  as cited by Chavan and Kadam Increased lipolytic activity during germination and sprouting causes hydrolysis of triacylglycerols to glycerol and constituent fatty acids.
According to Chavan and Kadam , most reports agree that sprouting treatment of cereal grains generally improves their vitamin value, especially the B-group vitamins.
According to Shipard Like enzymes, vitamins serve as bioactive catalysts to assist in the digestion and metabolism of feeds and the release of energy.
They are also essential for the healing and repair of cells. However, vitamins are very perishable, and in general, the fresher the feeds eaten, the higher the vitamin content.
The vitamin content of some seeds can increase by up to 20 times their original value within several days of sprouting. Even soaking seeds overnight in water yields greatly increased amounts of B vitamins, as well as Vitamin C.
Compared with mature plants, sprouts can yield vitamin contents 30 times higher. The following table lists selected nutrients in kidney beans to show the effect of sprouting.
Raw kidney beans contain high amounts of the toxin phytohemagglutinin , and the US Food and Drug Administration recommends boiling for 30 minutes to ensure they reach a sufficient temperature long enough to completely destroy the toxin.
Nutrients are calculated for grams of non-water components to remove water from the equation since after sprouting beans absorb a lot of water.
Shipard  claims that: It is important to note that while these changes may sound impressive, the comparisons are between dormant non-sprouted seed to sprouted seed rather than comparisons of sprouts to mature vegetables.
Comparing dry seeds to sprouts shows large increases in nutrients, whereas comparing sprouts to mature vegetables shows less of increase.
However, a sprout, just starting out in life, is likely to need, and thus have more nutrients percentage-wise of weight, than a mature vegetable.
Sprouting can improve levels of gamma-Aminobutyric acid GABA ,  a compound involved in the regulation of blood pressure,  and promoted the liberation of bioactive peptides in diverse legumes.
Commercially grown sprouts have been associated with multiple outbreaks of harmful bacteria , including salmonella and toxic forms of Escherichia coli.
To minimize the impact of the incidents and maintain public health, both the U. Food and Drug Administration FDA and Health Canada issued industry guidance on the safe manufacturing of edible sprouts and public education on their safe consumption.
In June , contaminated fenugreek sprouts grown from seed from Egypt in Germany was identified as the source of the E. Botany of a plant, seed, etc to produce new leaves, shoots, etc.
Switch to new thesaurus. A young stemlike growth arising from a plant: The trees are sprouting new leaves. The young birds are sprouting their first feathers.
That fruit bush has sprouted up fast; At the age of fourteen he really began to sprout up. References in classic literature?
AN OWL, in her wisdom, counseled the Birds that when the acorn first began to sprout , to pull it all up out of the ground and not allow it to grow.
He will sprout very soon," said the Prince, "and grow into a large bush, from which we shall in time be able to pick several very good sorcerers.
This is one of the most unpleasant things about our vegetable lives," continued the Prince, with a sigh, "that while we are in our full prime we must give way to another, and be covered up in the ground to sprout and grow and give birth to other people.
For example, by all their common and familiar performances--throwing large objects into the air which never come down; causing plants to sprout , grow visibly and blossom, in bare ground chosen by spectators; putting a man into a wicker basket, piercing him through and through with a sword while he shrieks and bleeds, and then--the basket being opened nothing is there; tossing the free end of a silken ladder into the air, mounting it and disappearing.
It domineered above them so, that all their bodings, doubts, misgivings, fears, were fain to hide beneath their souls, and not sprout forth a single spear or leaf.