Description
Maize germination sprouting activates endogenous enzymes to enhance nutritional value.
Technical
During sprouting, α‑amylase hydrolyzes starch into maltose and glucose, while proteases cleave storage proteins into peptides and free amino acids, improving digestibility and lysine availability. The process is temperature and moisture dependent, with optimal conditions around 25–30 °C and 70–80 % relative humidity.
Science
Primary Reaction
Activation of α‑amylase and proteases leading to hydrolysis of starch and proteins
Sensory Profile
Aroma ()
sweetnuttyearthyfreshsubtlegrassymildly malty
Origin & History
Civilization
Andean and Mesoamerican communities