Soaked Whole Millets (Activated Millets)

The term "soaked millets" typically refers to millets that have undergone a soaking process, which is part of the activation or sprouting process. So, when comparing "millets" to "soaked millets," you are essentially comparing millets in their natural state to millets that have been soaked and possibly sprouted.

1. Soaking: Rinse the millets thoroughly and soak them in water. The soaking time can vary but is typically around 8-12 hours. This helps to break down anti-nutrients and enzymes that may hinder nutrient absorption.
2. Rinsing: After soaking, drain the water and rinse the millets well to remove any remaining anti-nutrients.
3. Sprouting: Allow the millets to sprout by leaving them in a warm and damp environment. This process usually takes another 8-12 hours. Sprouting increases the nutrient content and can make the millets easier to digest.
4. Drying (optional): If you want to store the activated millets or use them in recipes that require a dry form, you can gently dry them in a dehydrator or at a low temperature in an oven.

Potential benefits of SOAKED MILLETS :

1. Improved Nutrient Absorption:

• Soaking millets can help reduce anti-nutrients like phytic acid. Phytic acid can bind to minerals, making them less available for absorption. By soaking millets, you may improve the bioavailability of essential minerals.

1. Enhanced Digestibility:

• Soaking initiates the germination process, breaking down complex compounds and making millets easier to digest. This can be particularly beneficial for individuals with sensitive digestive systems.

1. Increased Nutrient Content:

• The sprouting process that often follows soaking can lead to an increase in certain nutrients. Sprouted millets may contain higher levels of vitamins and minerals compared to their unsprouted counterparts.

1. Potential Reduction in Anti-Nutrients:

• Soaking is known to reduce the levels of anti-nutrients, which can interfere with the absorption of nutrients. This reduction may contribute to better overall nutrient utilization.

1. Altered Glycemic Index:

• Some studies suggest that soaking and sprouting grains, including millets, may lead to a reduction in the glycemic index. This means that soaked millets could potentially have a smaller impact on blood sugar levels.

1. Increased Enzyme Activity:

• Activation through soaking can stimulate the production of enzymes. These enzymes may aid in the digestion of millets and other nutrients.

1. Potential Allergen Reduction:

• Soaking may contribute to reducing potential allergens present in millets, making them more suitable for individuals with sensitivities.

1. Improved Texture and Flavor:

• Soaking can alter the texture of millets, making them softer. Some people also find that soaked and sprouted millets have a milder taste.