Dr. N. J. PatelMadastu Saikrishna2022-05-052022-05-052020https://krishikosh.egranth.ac.in/handle/1/5810184235Sprouting tends to enhance the nutritional value of the legumes or pulses. These contain certain anti-nutrients including phytic acid and protein inhibitors which locks up important minerals. It also inhibits our digestive enzymes that can cause indigestion and intestinal gas. Sprouting increases the nutritive value of the ingredients and provides better digestion. Further, it provides the amino acids more readily available. And increase antioxidants which helps in detoxifying body by boosting the oxygen levels in the body.EnglishThesis