Mung bean (Vigna radiata) has been a staple in Asian diets for centuries, but modern nutritional science is only recently uncovering the massive biochemical shifts that occur during its germination. When we talk about sprouted mung flour, we are not just talking about ground beans; we are talking about a biologically activated ingredient. This guide examines the molecular changes, digestibility benefits, and the systematic preparation required to maximize its therapeutic potential. Let's explore The Science of 'Activated' Flour: Why Your Kitchen Needs Sprouted Mung This Year The process of sprouting is essentially a pre-digestion phase. When the mung bean is soaked, it absorbs water, which signals the embryo to produce hormones like gibberellins. These hormones activate hydrolytic enzymes such as amylases, proteases, and lipases. These enzymes begin breaking down the storage components of the seed. Starch is converted into simpler sugars, and complex proteins are broken do...
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