Is the aim of the sprouting to have them convert indigestible fart fuel into digestible human food, or to make them shed their gasmaking skins? (Skinning chickpeas made for far less flatulent humus.) How well developed should the sprouts be when they are eaten, and how should they be kept from going off?
EDIT: what am I supposed to do with the sprous when they're ready? I like mung beansprouts raw, but I can't see raw soy being a good idea. Anyone suggest a cooking time/regimen?