Soaked Millets Flours

Soaked or activated millet flours are made from various types of millets (e.g., pearl millet, finger millet, foxtail millet, sorghum, kodo millet, and barnyard millet). The process of soaking or activating involves immersing the millet grains in water for a specified period to soften them and initiate enzymatic activity. This process reduces antinutrients such as phytic acid, which can inhibit the absorption of minerals, and enhances the bioavailability of nutrients. Once soaked, the grains are dried and ground into flour. Soaked millet flours are gluten-free, nutrient-dense, and versatile, commonly used in porridges, flatbreads, pancakes, or fermented recipes like dosas and idlis.Soaked or activated millet flours are a superfood addition to any diet, offering a gluten-free, nutrient-dense, and sustainable alternative to refined flours while supporting overall health and wellness.

Key Benefits:

• Improved Nutrient Absorption: Removing phytic acid allows the body to absorb minerals more efficiently.
• Enhanced Digestibility: Soaking and drying break down complex components, making it easier to digest.
• Retained Freshness: Grinding on demand ensures the flour stays fresh, flavorful, and nutrient-dense.

Gluten-Free and Easy to Digest:

• Millets are naturally gluten-free, making them an excellent alternative for those with gluten intolerance or celiac disease. Soaking makes them even easier to digest.