Graminway Sprouted Ragi Flour is a special type of flour made from ragi, also known as finger millet. The production process involves several steps to enhance the nutritional value and digestibility of the grain. To make Sprouted Ragi Flour, the ragi grains are first soaked in water. This soaking process helps to initiate germination or sprouting. During germination, enzymes are activated, which leads to various beneficial changes in the grain. After soaking, the ragi grains are allowed to sprout for a specific period. Sprouting enhances the nutritional profile of the grain by increasing the bioavailability of nutrients and reducing anti-nutrients. It promotes the production of enzymes that help break down complex carbohydrates, proteins, and fats, making them easier to digest and absorb. Once the ragi grains have sprouted, they are dried to preserve their nutritional content. The drying process removes excess moisture from the sprouted grains without subjecting them to high temperatures, thus preserving the sprouted ragi's nutritional integrity. Finally, the dried sprouted ragi grains are ground into a fine powder, resulting in Graminway Sprouted Ragi Flour. This flour retains the nutritional benefits acquired during the sprouting process, including increased levels of vitamins, minerals, antioxidants, and enzymes. Sprouted Ragi Flour is widely used in cooking and baking, offering a nutritious alternative to regular ragi flour. It can be incorporated into a variety of recipes, such as rotis, dosas, porridge, cookies, and bread, adding a nutty flavor and a nutritional boost to the dishes. By utilizing the sprouting process, Graminway Sprouted Ragi Flour maximizes the health benefits of ragi, making it an excellent choice for individuals seeking wholesome and nourishing food options.