What are soy sprouts?Although they are not so popular as mung bean or alfalfa sprouts, soy sprouts (also called soybean sprouts) are an excellent source of proteins, vitamins and isoflavones. During sprouting most of the undesirable carbohydrates are metabolised, the protein digestibility improves and the trypsin inhibitors are inactivated. Unique is the formation of ascorbic acid (vitamin C) during sprouting.
How to make your own soya sprouts?Soybeans can be sprouted in the same manner as other beans and seeds.
Put 1/2 cup of soy beans into a glass jar(a mason jar is fine) and ad 2-3 times as much cool water. Allow soy beans to soak for 8-12 hours. Do not cover the jar because the sprouts need air.
Drain off the soak water. Rinse thoroughly with cool water. The soak water is starchier than most other seeds so rinse until the water you drain off runs clear. Set soy sprouts aside out of direct sunlight and at room temperature between rinses. Rinse and drain again in 8-12 hours and repeat this for 5-7 days.
Store the soy sprouts in a refrigerator.