Comment briefly on the following:
i) Fermentation and sprouting improves the nutritional quality of pulses.
ii) Changes in fats and oils on heating.
iii) Properties of sugar 

i) Fermentation and sprouting are two processes that can significantly enhance the nutritional quality of pulses, such as lentils, beans, and chickpeas. 

During fermentation, beneficial microorganisms like bacteria or yeast break down complex carbohydrates and proteins present in pulses into simpler forms. This process not only improves the digestibility of pulses but also increases the bioavailability of certain nutrients, such as vitamins, minerals, and amino acids. For instance, fermentation can increase the levels of B vitamins like folate and riboflavin in pulses, which are essential for various _______ _______ _______ _____ _____ ________ ____ _______ ______ ______ ____ _______.
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