India is the largest consumer and producer of pulses in
the world. Pulses harmonize the staple cereals in major diets with essential amino acids,
vitamins, minerals and proteins. Recent medical reports have proven that people who consume pulses on a
regular basis are less prone to non-communicable diseases such as colon cancer
and cardio-vascular diseases.
Statistics from the Indian Department of Agriculture and
Co- operation show that though there is enough land area for pulse production, attempt to
increase the land area under pulses has not been adequately done. With an ever increasing stress on world
food security and the possibilities of global climate change in broad-spectrum and regional impacts
in particular have come the forefront of scientific community. As India’s pulse crop is still heavily
dependent on the monsoon, the rains are crucial for Indian agriculture as
monsoon provides 70% of yearly rainfall. Quite often pulses play a pivotal role
in crop rotation; maintain soil fertility through nitrogen fixation, release of
soil bound phosphorous, mixed and inter-cropping as they can be grown on an
array of soil and climatic conditions, thus contributing considerably to sustain-
ability of farming systems.
Impact of climate change on pulses is more serious than
ever. Severe water crisis and irregular distribution of rain is affecting mil- lions of poor
farmers in different regions of the country. The changing climatic scenario in India has made
technical experts to look for better
alternatives with best bet technological interventions of
crop establishment, crop management and need for ideal policy support for farmers who include
pulses in their daily staple diet.
Most important pulses that we produce are lentil, black
gram, red gram, bengal gram, green gram, lab lab bean, dolichos, moth bean and others. It is also
quite interesting to note that India is the largest pulses processor as other countries exporting
pulses do not have ample pulses processing facilities or units. It has to be reiterated that India
has to expand and espouse more resourceful crop production technologies along
with constructive policies to support farmers to bring more area under pulses.
As estimated by a popular organization, India’s population density would reach 1.68 billion by 2030 from the projected 1.21
billion for which the anticipated pulse prerequisite for the year 2030 is around 32 million tons.
Keeping this in mind, India has to produce not only enough pulses but also remain
aggressively competent and also on the other hand protect the native pulse production.
On the other hand sprouts are today a convenient way to
have pulses and other seeds with fresh vegetables for salads and in some instances they can be
eaten raw or even cooked. Latest research about sprouts shows that, sprouts are totting up to being
splendid source of nutrients; they have an incredible curing ability. One of the
quickest and easiest ways to pack a group of nutrients into your body in just
one handful is by having sprouting raw nuts, seeds, beans and grains.
Undeniably sprouts can be added to the main-stream examples of ‘alternative’
foods that include various berries, yogurt, corn flakes, muesli, nutrition bars
and others.
There are ample enough reasons why one chooses sprouts over
other source of nutrients. It is simply because the nutrient substances present
in sprouts are effortlessly absorbed by your body. Sprouts are full of
minerals, vitamins, enzymes, amino acids, proteins, chlorophyll and
antioxidants. As sprouts contain plant fibre they are high in liquid content
which is good for digestion. It is said that sprouts symbolizes the miracle of
birth. They are in true sense super foods.
Health benefits of sprout
Nutritional Benefits
On sprouting, there is a tremendous increase in nutrients
as com- pared to the dried embryo. The vitamins, minerals and protein con- tent
substantially increase with a simultaneous decrease in caloric and carbohydrate
content. Pulses and seeds show a very low water content. This, however, tends
to increase tenfold when converted into sprouts. Sprouted green gram (mung
beans) has an 8.3 percent increase of water content over dried beans. Hence the
nutritional value of sprouted and dried mung beans can be compared by multi-
plying the analyzed nutrients of sprouted mung beans by the factor of 8.3.
Based on this criterion, the changes found in sprouted mung beans when compared
with the figures for the beans in the dried state are as follows:
The increase in protein availability is of great
significance. It is a valuable indicator of the enhanced nutritional value of a
food when sprouted. The reduction in carbohydrate content indicates molecules
being broken down during sprouting to allow absorption of atmospheric nitrogen
and re-formation of amino-acids. The resultant protein is the most easily
digestible of all proteins available in foods.
Sprouts supply food in a pre-digested form - food, which
has already been acted upon by enzymes and simplified. During sprouting, much
of the starch is broken down into simple sugars such as glucose and sucrose by
the action of the enzyme ‘amylase’. Proteins are converted into amino acids and
amides. Fats and oils are converted into simpler fatty acids by the action of
the enzyme lipase. Also, during sprouting there is a reduction in the gas
producing quality of beans. Mainly oligosaccharides have been held responsible
for gas formation. As the process of germination ends and sprouting begins, the
content of oligosaccharides is reduced by 90 percent. The content of fiber and
water increases tremendously, which is a boon for a healthy digestive system.
Table: Stages of Sprouting
Sprouts are a good source of chlorophyll, said to have
anti- bacterial and anti-inflammatory properties. They are highly beneficial
foods for losing weight too. They keep one full for a long time and also
prevent over-eating as one feels satisfied on consuming just a handful.
Sprouts are an extremely inexpensive method of obtaining
a concentration of protein, vitamins, minerals and enzymes. Eating sprouts is
the safest and best way of getting the advantage of complete nutrition.
Grains, legumes are nowhere even near to be considered a
source of vitamin C. However, when sprouted, they reveal significant quantities
of this vitamin. The infinite increase in Vitamin C or ascorbic acid derives
from their absorption of atmospheric elements during growth.
(Source-http://www.medindia.net/patients/lifestyleandwellness/sprouts-the-super-food.htm)
Sprout Varieties:
Usually there are 44 varieties of sprouts that one can
grow and these sprouts can be divided into 5 different groups as mucilaginous
seeds, legumes, seeds, grains, unhulled seeds.
Value Addition and Shelf Life
Sprouting makes good business sense. The pulses and
grains may be sprouted and neatly packed for niche retail markets. The
following information is taken from a fresh produce retail chain in Bangalore,
India.
Table 1: Self life period of sprouts
Table 2: Value Addition with pulses sprouts
* Calculated with base price of best quality pulses as
Rs.80 per Kg, Additional value addition of 8-10% on account of weight gain
Steps involved in the process of sprouting:-
Conclusion:
Fresh sprouts has always been a household product for
centuries in India, where most members of the family knew the organic way of
growing sprouting seeds until the emergence of retail outlets a decade ago.
These days there is lot of demand for sprout seeds from alfalfa to lentil to
fenugreek. Though in its nascent stages, looking at a larger perspective and in
days to come, India can definitely open the doors for commercial sprouting
seeds as there is a huge demand for Alfalfa, Barley, Broccoli, Peas, Cabbage,
Clover, Fenugreek, Garlic, Green Peas, Lentil, Mung Bean, Mustard, Onion,
Radish, Soybean, Sunflower, Wheat and many more sprout seeds. Therefore if one
is planning to own and operate a thriving sprout business, then see to that you
ensure all the sprouting seeds are free of plant-based or human pathogens.
There must be a high, quick germination rates and should constantly show exceptional
vigour. The sprouting seeds must be aged suitably so as to minimize seed damage
and to provide prospective clients with best possible flavour and sprout shelf
life. For interested commercial sprout seed growers there is a line of sprout
equipment, from containers, labels, sanitation products, lab equipment and
other supplies available in the international market. Thus, sprouting seeds is
an emerging market in India and experts feel that one should make hay while the
sun shines.
(Source: As published in the magazine Handbook on Minor and Imported Pulses of India 2014, by CommodityIndia.com)
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