What change occurs to complex carbohydrates, such as starches, during germination to facilitate easier processing by the body?

Answer

They start transforming into simpler sugars

One of the primary ways sprouting improves digestibility is through the enzymatic conversion of stored energy sources within the seed. Complex carbohydrates, specifically starches, represent long chains of sugar molecules that require significant digestive effort and time for the human body to break down into absorbable glucose. During the germination process, inherent enzymes start cleaving these long chains. This action transforms the complex starches into simpler sugars. This means that when the food is consumed, the digestive system is encountering carbohydrates that are already partially broken down, requiring less work and leading to quicker and potentially more comfortable assimilation of energy, especially beneficial for those sensitive to heavy grains.

What change occurs to complex carbohydrates, such as starches, during germination to facilitate easier processing by the body?

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