栄養と食品科学ジャーナル
オープンアクセス

概要

The Impact of Malting on Nutritional Composition of Foxtail Millet, Wheat and Chickpea

Laxmi G, Chaturvedi N and Richa S

Coarse grains are rich sources of nutrients and food processing of coarse grain have been developed over the countries are adopted to make the final product more attractive and increase its nutritional value.
Objective: The objective of the study was to analyzed impact of malting on macro and micronutrients composition of foxtail millets, wheat and chickpea to increase their palatability.
Methods: Foxtail millet, wheat and chickpea undergo malting process in which 12 h. Steeping and 48 h Germination had been performed. Processed foxtail millet, wheat and chickpea were converted into flour and this flour was mixed in different proportions (40:30:30). The proximate analysis of single and mixed flour was done by standard procedure mentioned by AOAC 2005.
Results: Results showed that composite flour were enriched with malted (foxtail millet, chickpea and wheat flour), grains were rich in protein and carbohydrate. The maximum value of carbohydrate and protein found increased in foxtail millet flour had highest i.e (58.64%, 11.16%) respectively. Moisture was maximum increased in malted wheat flour (12.29%). crude fiber, vitamin C, and iron were found to be increased in mixed flour (13.04, 70%, 26.82%), when compared with unprocessed FMF, CPF, and WF.
Conclusion: The results suggest that malting, as a processing technique; can be used to effectively enhance the nutritional/organoleptic status of foxtail millet, wheat, and chickpea.