Pulse sprouting is the controlled germination of soaked pulse seeds under regulated temperature and humidity, producing sprouted pulses with altered nutritional profiles and improved digestibility for food manufacturing.
In trade practice
Processors soak seeds in potable water, then hold them in temperature- and humidity-controlled chambers until the desired sprout length is reached. Hygiene is critical: microbial counts, including Salmonella and E. coli, are tested at each batch because warm, moist conditions favour pathogen growth. Buyers typically require a certificate of analysis covering microbiological and moisture parameters. A common mistake is inadequate rinsing between soak cycles, which raises microbial load.
In a specification
A sprouted pulse specification states target sprout length, maximum moisture content, and microbiological limits, with reference to the applicable food hygiene regulation governing sprout production.