Have you ever wondered how beans sprout and if there is a science behind it? If you aren’t aware, let’s get into the nitty gritties of how to sprout them effectively, whether boiling them can help them germinate better or not and more.
According to the definition in our Science books, sprouting is the natural process by which seeds or spores germinate and grow shoots. In the field of nutrition, the term signifies the practise of germinating seeds (for example, mung beans or sunflower seeds) which are then to be consumed raw or cooked, and is considered full of nutrients.
Although beans and lentils can be cooked from the dry form, soaking and sprouting them enhances their nutritional value, making them rich in protein and folate, thus making them easier to digest.
Typically, boiled beans or seeds do not tend to sprout as the process of boiling denatures or damages certain enzymes or proteins which are necessary for germination. Beans also require moisture and air for sprouting. When the beans are boiled, the moisture content is lost. Boiling seeds will kill the embryos inside, hence seeds will fail to germinate. Boiling the seeds destroys the cell organelles which are required for them to sprout and hence they fail to grow. Thus, boiling can kill the seeds too.
– Rinse the beans thoroughly with cold water and soak them overnight (10-12) hours in warm water. During the soaking process, you will see that the beans will double in size.
– Drain out the water using a colander (a perforated utensil used in the kitchen to strain water) and then place the beans on a cloth.
– Wrap the beans in a cloth and store them covered in a cool, dry place away from direct sunlight.
– In the summers, beans will start to sprout in 12 hours. The longer you keep, they will continue to grow. However, in winters it may take up to 48 hours for the beans to sprout.
– Once sprouted, beans can be refrigerated for up to two weeks in airtight containers or zip lock bags.
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