Processing of Sprouted Green Peas Noodles
Ingredients Composition
Sprouted Green Peas Flour – 90%
Tapioca Flour – 10% (for binding and chewiness)
Cluster Beans Powder – 0.3% (for natural elasticity and firmness)
Cold-Pressed Coconut Oil – as required (for dough consistency)
RO Treated Water
Processing Steps
1️⃣ Selection & Cleaning of Pulses
Choose high-quality whole green peas (unpolished).
Clean thoroughly to remove dust, pebbles, and foreign matter.
Rinse in RO-treated water for hygiene.
2️⃣ Sprouting Process
Soaking: Soak cleaned peas in RO-treated water for 10–12 hours.
Germination: Drain and incubate at 25–30°C with 75% humidity for 24–36 hours until small sprouts appear.
Drying: Dehydrate the sprouted peas at <50°C in a tray dryer or solar dryer to preserve enzymes and nutrients.
3️⃣ Milling & Blending
Mill dried sprouts into fine flour (100–150 microns).
Blend sprouted green peas flour, tapioca flour, and cluster bean powder uniformly.
This combination ensures good binding and elasticity — important since sprouted legume flours are gluten-free.
4️⃣ Dough Preparation
Mix blended flours with rock salt, cold-pressed coconut oil, and RO-treated water.
Knead to a smooth, firm dough and rest for 20–30 minutes for moisture equilibration.
5️⃣ Extrusion & Noodle Formation
Feed dough into a cold extruder or pasta machine.
Extrude through a thin die plate into 15–20 cm strands.
6️⃣ Steaming & Pre-Drying
Steam noodles for 3–5 minutes to enhance elasticity and reduce stickiness.
Air dry for 30 minutes to remove surface moisture.
7️⃣ Drying for Shelf Stability
Dry in a tray dryer at 45–50°C until moisture content is below 10%.
Cool and pack in biodegradable or vacuum-sealed pouches.
8️⃣ Packing & Storage
Store in a cool, dry environment.
Shelf life: 6–8 months under ambient conditions.
🧾 Approximate Nutritional Profile (per 100 g Dry Noodles)
| Nutrient | Approximate Value |
|---|---|
| Energy | 345–360 kcal |
| Protein | 18–20 g |
| Carbohydrates | 60–62 g |
| — Dietary Fiber | 8–10 g |
| Fat | 2–3 g |
| — Saturated Fat | ~0.5 g |
| Calcium | 50–70 mg |
| Iron | 4–5 mg |
| Magnesium | 110–130 mg |
| Potassium | 400–450 mg |
| Sodium | <10 mg (naturally low) |
💚 Nutritional Highlights
✅ High Protein (≈20%) – complete amino acid profile
✅ Rich in Fiber – supports gut health & satiety
✅ Naturally Gluten-Free & Low Fat
✅ High in Folate, Iron, and Magnesium
✅ Low Glycemic Index – slow-digesting, diabetic-friendly
🍜 Recipe Ideas Using Sprouted Green Peas Noodles
1️⃣ Green Peas Noodles with Garlic Pepper Toss
Ingredients:
1 cup sprouted noodles, 1 tsp coconut oil, crushed pepper, garlic, rock salt, curry leaves.
Method:
Boil noodles (2 mins), drain. Toss with garlic and pepper in hot oil.
2️⃣ Herb-Infused Lemon Noodles
Ingredients:
Noodles, lemon juice, cumin, turmeric, rock salt, moringa powder.
Method:
Boil noodles, sauté with spices and lemon juice for a refreshing high-protein meal.
3️⃣ Coconut Veg Noodle Bowl
Ingredients:
Coconut milk, turmeric, curry leaves, mixed vegetables, boiled noodles.
Method:
Simmer veggies in coconut milk with turmeric and salt. Add noodles and cook 2 mins.
🌱 High Protein | Gut-Friendly | Gluten-Free
💪 Made with Sprouted Legumes for Better Digestion
No Preservatives