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Malting and Popping as Tools to Combat Malnutrition

Many researchers reported that malting reduces the antinutrient content and increase the vitamins ( B and C), minerals (calcium, manganese, copper and zinc) and protein content in the cereal grains viz wheat, barley, sorghum, pearl millet, oats, rice etc.

--- Asian Journal of Dairy and Food Research

The popping process retains the true nutritional profile of grains while dramatically boosting iron bioavailability, protein digestibility, and dietary fibre content. Some of the anti-nutrients that popping reduces include phytate, phosphate, and tannin.

--- Biological Forum 

  1. Malted Barley Flour for Malnourished Infants

    20/1/2009 Porridges are made by boiling traditional starchy foods such as cornmeal, rice, oatmeal, potato, or ground sorghum in water. However, it can be difficult for infants to swallow. Enzymes in malted barley flour (germinated barley seeds that have been carefully dried and ground into a powder) can...
    Health Post Harvest Nutrition Grains Barley Malt Enzymes Malnourished

  2. Malting: An indigenous technology used for improving the nutritional quality of grains - A review

    Baranwal Deepika (2017). Malting: An indigenous technology used for improving the nutritional quality of grains- A review . Asian Journal of Dairy and Food Research. 36(3): 179-183. doi: 10.18805/ajdfr.v36i03.8960. Grains are staple diet of Indian population. Despite possessing a high nutritional...

  3. The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in‐vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae

    Alowo D, Muggaga C, Ongeng D. The effect of traditional malting technology practiced by an ethnic community in northern Uganda on in-vitro nutrient bioavailability and consumer sensory preference for locally formulated complementary food formulae. Food Sci Nutr. 2018 Oct 18;6(8):2491-2498. doi:...
    East Africa

  4. Nutritional evaluation of popped and malted indigenous millet of Assam

    Choudhury M, Das P, Baroova B. Nutritional evaluation of popped and malted indigenous millet of Assam. J Food Sci Technol. 2011 Dec;48(6):706-11. doi: 10.1007/s13197-010-0157-3. Epub 2010 Nov 6. PMID: 23572808; PMCID: PMC3551046. For better utilization of millets, two processing techniques, viz.,...

  5. Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges

    Laura Nyhan, Aylin W. Sahin, Harold H. Schmitz, Justin B. Siegel, and Elke K. Arendt,Journal of Agricultural and Food , Chemistry202371(28), 10543-10564,DOI: 10.1021/acs.jafc.3c02489 There is an urgent requirement to minimize food waste and create more sustainable food systems that address global...

  6. Malting technology in the development of safe and sustainable complementary composite food from cereals and legumes

    I. M. Ana, H. I. J. Udota and Y. -O. N. Udoakah, "Malting technology in the development of safe and sustainable complementary composite food from cereals and legumes," IEEE Global Humanitarian Technology Conference (GHTC 2014), San Jose, CA, USA, 2014, pp. 140-144, doi: 10.1109/GHTC.2014.6970273....

  7. Malting process as an alternative to obtain high nutritional quality quinoa flour

    Julio Aguilar, Alberto Claudio Miano, Jesús Obregón, José Soriano-Colchado, Gabriela Barraza-Jáuregui, Malting process as an alternative to obtain high nutritional quality quinoa flour, Journal of Cereal Science, Volume 90, 2019, 102858, ISSN 0733-5210, https://doi.org/10.1016/j.jcs.2019.102858....

  8. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

    Adetokunboh, Adeola Helen, Anthony O. Obilana, and Victoria A. Jideani. 2022. "Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times"Foods11, no. 6: 783. https://doi.org/10.3390/foods11060783 Bambara groundnut (BGN) is termed a complete food due...

  9. Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

    AUTHOR=Aslam Jawed , Hussain Ashiq , Mueen Ud-Din Ghulam , Kausar Tusneem , Siddique Tahira , Kabir Khurram , Gorsi Faiza Iftikhar , Haroon Haseeb , Nisar Rizwan , Noreen Saima , Rocha João Miguel , Ozogul Fatih , Esatbeyoglu Tuba , Korma Sameh A., Utilization of malted barley flour as...

  10. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

    Murungweni KT, Ramashia SE, Mashau ME. Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours. Food Sci Nutr. 2023 Oct 31;12(1):547-563. doi: 10.1002/fsn3.3790. PMID: 38268874; PMCID: PMC10804109. Finger millet (Eleusine...

  11. Impact of popping on the nutritional value and Anti-nutrients in millets

    Indu Bhargavi K, Syeda Farah S, Asna Urooj,International Journal of Food Science and Nutrition ISSN: 2455-4898; Impact Factor: RJIF 5.14 Received: 06-05-2020; Accepted: 20-05-2020; Published: 05-06-2020 www.foodsciencejournal.com Volume 5; Issue 3; 2020; Page No. 69-74 Malnutrition in India is a...

  12. Characterization of malted cereals and legume for development of value added supplementary foods to combat malnutrition

    Sukhmandeep Kaur, Navjot Kaur and Amarjeet Kaur,International Journal of Chemical Studies 2020; 8(4): 2549-2556 The aim of the study was to develop supplementary foods by using blends of malted wheat, mung, ragi, carrot and flaxseed powders at various proportions to avail complementary health...

  13. Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet

    Rateesh Krishnan, Usha Dharmaraj, Nagappa G. Malleshi, Influence of decortication, popping and malting on bioaccessibility of calcium, iron and zinc in finger millet, LWT - Food Science and Technology, Volume 48, Issue 2, 2012, Pages 169-174, ISSN 0023-6438,...

  14. Dietary Supplementation with Popped Amaranth Modulates the Gut Microbiota in Low Height-for-Age Children: A Nonrandomized Pilot Trial

    Calva-Cruz OJ, Ovando-Vázquez C, De León-Rodríguez A, Veana F, Espitia-Rangel E, Treviño S, Barba-de la Rosa AP. Dietary Supplementation with Popped Amaranth Modulates the Gut Microbiota in Low Height-for-Age Children: A Nonrandomized Pilot Trial. Foods. 2023 Jul 20;12(14):2760. doi:...

  15. Effects of Processing (Germination and Popping) on the Nutritional and Anti-Nutritional Properties of Finger Millet (Eleusine Coracana)

    Chauhan E. S, Sarita. Effects of Processing (Germination and Popping) on the Nutritional and Anti-Nutritional Properties of Finger Millet (Eleusine Coracana). Curr Res Nutr Food Sci 2018;6(2). doi :http://dx.doi.org/10.12944/CRNFSJ.6.2.30 This study is aimed to analyze nutrient and anti-nutrient...

  16. Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability of Amaranthus caudatus grain cultivated in Ethiopia

    Amare E, Mouquet-Rivier C, Rochette I, Adish A, Haki GD. Effect of popping and fermentation on proximate composition, minerals and absorption inhibitors, and mineral bioavailability ofAmaranthus caudatusgrain cultivated in Ethiopia. J Food Sci Technol. 2016 Jul;53(7):2987-2994. doi:...

  17. Effect of Popping on Nutritional Composition of Sorghum

    Dhadke S.G.*, Pawar V.S. and Wanole P.D. Department of Food Process Technology, College of Food Technology, VNMKV, Parbhani (Maharashtra), India Sorghum is a nutritionally dense millet in the grain family that plays a significant part in our daily diet. Sorghum is gluten free and is rich in fiber...

  18. Effect of popping on physico-chemical and nutritional parameters of amaranth grain

    Raushan Khan and Anuradha Dutta,Dep. of food and Nutrition, College of Home Science GBPUA&T, Pantnagar, Uttarakhand, India,Journal of Pharmacognosy and Phytochemistry 2018; 7(3): 954-958 Processing has a major role in altering the physical, functional and chemical properties of raw produce....

  19. Popped rice with distinct nutraceutical properties

    Hameeda Itagi, Kristel June D. Sartagoda, Vipin Pratap, Priyabrata Roy, Rhowell N. Tiozon, Ahmed Regina, Nese Sreenivasulu, Popped rice with distinct nutraceutical properties, LWT, Volume 173, 2023, 114346, ISSN 0023-6438,https://doi.org/10.1016/j.lwt.2022.114346....