actually the sprouts are the most nutricious... a various selection> a handfull each day ideally is the most nutricious replacement for the missed pasture grazing they can possibly have (though it does take a bit of time and effort) See this article:
http://www.vetafarm.com.au/manage/documents/Seed Sprouting.pdf
(excerpts)
The Equipment
Glass and stainless steel is preferred to plastic for the soaking and sprouting containers. The porous nature of plastic prevents the sterilisation of a container contaminated by bacteria or other disease forming germs. Glass and stainless steel are easily sterilised in boiling water or with appropriate disinfectants. Plastic can be used successfully until infected, however thereafter it will be impossible to control sprouting related diseases in the aviary.
The Seed
The seed, above all else, is the most important part of the sprouting process. The seed type, quality and cleanliness are equally important.
Seed Type
The seed type used depends primarily on the bird species involved . Small birds may eat the sprout but not the kernel of large seeds and thereby miss out on the full benefits of the sprouting process. The larger birds can be given both the larger and smaller seeds.
A variety of seed types is recommended so that the nestlings will accept a varied diet as fledglings and adults.
The main seeds used for sprouting are the oil seeds (high energy and high protein) although often the starch seeds (high energy low protein) are best given before hatching and when the young are fully feathered. The high energy and high protein seeds such as sunflower, rape, lettuce, and the legumes (i.e. tic beans etc.) are easy to sprout and highly
palatable. The starch seeds such as the millets, canary, oats, wheat and milo should be given for variety and for the correct protein balance. Some seeds such as niger seed are almost impossible to sprout without special laboratory techniques.
Seed Quality
There is no nutritional value in a seed (except niger) which does not readily sprout. An 80% and above sprouting rate reflects a seed of good quality.
Seed Cleanliness
Most seed merchants realise the value of clean seed for the prevention of disease. Dusty and unclean seed is more likely to be contaminated with bacteria and fungus than a seed that has been cleaned.
Seed grown by irrigation is sometimes contaminated by fungus. Fungus infections are a common cause of illness and breeding failure. Sunflower, safflower, the millets and corn are the grains most commonly affected. Any suspect grains should be cultured and titrated in order to detect the levels of contamination with fungus and bacteria or be left in direct
sunlight for several hours before being used for sprouting.
The Process
The correct sprouting process must be used in order to minimise the potential problems associated with the technique. The water used for soaking seed should not come via a hose pipe or other plastic pipe. These can harbour bacteria. Distilled water (boiled and allowed to cool) is the ideal.
1. Soak seed for 12 hours in a sterilised container (preferably glass or stainless steel) using clean seed.
2. After 12 hours strain seed and wash repeatedly until the water is clean. Abort the process is the seed has an offensive odour at this time. The seed should have a sweet smell.
3. After the cleansing and straining, leave strained seed in a warm place repeating the above process at least twice daily.
4. On the third day (depending on the temperature) the seed should be sprouted enough to feed to the birds.
5. The sprouted seed is then rinsed clean and then soaked in Aviclens (made by Vetafarm) diluted 1:1000, for 10 minutes before the final rinse. Aviclens may be safely used in the water during the complete process whereas a bleach can only be used for the final rinse. Aviclens is recommended in all stages with the sprouting of suspect or untested seed.
6. The unused sprouted seed should be discarded after 12 hours....."
