Sprouting ragi (finger millet) is a simple process that enhances its nutritional value and makes it easier to digest. Sprouting ragi increases the bioavailability of essential nutrients, such as vitamins B and C, iron, and calcium. This process also helps in breaking down anti-nutrients like phytic acid, which can inhibit the absorption of minerals.
Sprouting breaks down complex starches into simpler sugars, making ragi easier to digest and absorb. Here’s a step-by-step guide to sprout ragi easily: Ingredients Ragi grains Water A clean cloth or muslin A strainer A bowl Instructions Sprouted ragi can be a nutritious addition to your diet, rich in essential nutrients and easier to digest compared to unsprouted grains. You can grind it to make ragi flour, use it in porridge, salads, or any recipe that calls for sprouted grains.
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