How does sprouting (germination) effectively reduce phytic acid content in plant staples?

It activates the naturally present phytase enzyme

The most effective techniques for mitigating phytic acid rely on activating the enzyme known as phytase. Phytase is naturally present in seeds of grains, nuts, and legumes, but it remains dormant when the product is dry. Techniques like soaking, and even more effectively, sprouting or germination, introduce moisture and allow the dormant phytase enzyme to become active. Once active, phytase begins to enzymatically break down the phytic acid molecule itself, significantly reducing its concentration in the food product. This enzymatic degradation process is often superior to simple heating methods and leads to substantially higher potential absorption rates for minerals like zinc and iron from the resulting food.