Freshly Ground Soaked | Activated Pearl Millet Flour | Bajra Flour | Gluten Free Flour | Rich Source of Anti-Oxidants
Made to Order
100% Millets
No Preservatives
Freshly Ground Soaked | Activated Pearl Millet Flour | Bajra Flour | Gluten Free Flour | Rich Source of Anti-Oxidants
Soaked Bajra | Pearl Millet
Soaked or activated pearl millet flour is made from pearl millet (commonly known as bajra), a nutrient-rich ancient grain. The process involves soaking the pearl millet seeds in water for several hours to "activate" them, which improves digestibility and enhances nutrient absorption. After soaking, the seeds are dried and ground into a fine or coarse flour. Activation helps break down antinutrients like phytic acid, making minerals like iron and calcium more bioavailable. This gluten-free flour has a slightly nutty and earthy flavor and is widely used to make flatbreads (rotis), porridges, fermented batters, and baked goods.
Nutritional Powerhouse:
- High in Iron: Enhances hemoglobin production and combats anemia.
- Rich in Magnesium: Supports heart health, muscle function, and energy production.
- Packed with Protein: Contains essential amino acids that aid in growth and repair.
- Good Source of Fiber: Promotes healthy digestion and prevents constipation.
Benefits of Soaking Bajra:
- Enhanced Nutritional Value: Soaking can reduce the levels of phytic acid, an anti-nutrient that inhibits the absorption of minerals such as iron and zinc. This makes the nutrients in bajra more bioavailable.
- Improved Digestibility: Soaking helps break down complex starches and proteins, making them easier to digest. This is particularly beneficial for people with sensitive digestive systems.
- Reduction of Anti-Nutrients: Soaking can help reduce tannins and other compounds that can interfere with nutrient absorption and digestion.
Ingredients
Instructions to Use
Soaked Bajra | Pearl Millet
Soaked or activated pearl millet flour is made from pearl millet (commonly known as bajra), a nutrient-rich ancient grain. The process involves soaking the pearl millet seeds in water for several hours to "activate" them, which improves digestibility and enhances nutrient absorption. After soaking, the seeds are dried and ground into a fine or coarse flour. Activation helps break down antinutrients like phytic acid, making minerals like iron and calcium more bioavailable. This gluten-free flour has a slightly nutty and earthy flavor and is widely used to make flatbreads (rotis), porridges, fermented batters, and baked goods.
Nutritional Powerhouse:
- High in Iron: Enhances hemoglobin production and combats anemia.
- Rich in Magnesium: Supports heart health, muscle function, and energy production.
- Packed with Protein: Contains essential amino acids that aid in growth and repair.
- Good Source of Fiber: Promotes healthy digestion and prevents constipation.
Benefits of Soaking Bajra:
- Enhanced Nutritional Value: Soaking can reduce the levels of phytic acid, an anti-nutrient that inhibits the absorption of minerals such as iron and zinc. This makes the nutrients in bajra more bioavailable.
- Improved Digestibility: Soaking helps break down complex starches and proteins, making them easier to digest. This is particularly beneficial for people with sensitive digestive systems.
- Reduction of Anti-Nutrients: Soaking can help reduce tannins and other compounds that can interfere with nutrient absorption and digestion.
