Sprouted Millet is Higher in Key Nutrients

Researchers in India allowed proso millet to germinate for 1-7 days, then analysed the changes in its composition. They found that sprouting increased lysine (a key amino acid lacking in most grains) and concentrated the protein, as the grain overall lost weight. Increases in tryptophan, albumin and globulin were also observed, along with decreases in prolamins, a plant storage protein that may be difficult for some people to digest.
Plant Foods for Human Nutrition, February 1994; 45(2):97-102.