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 benefits and to reduce the incidence of malnutrition to great extent. Nutritional composition of highly acceptable supplementary foods was also determined. The results of the study demonstrated that foods developed from malted cereals and legume with addition of carrots and flaxseeds powder resulted in significant improvement in the nutritional composition. Protein content was found in the range of 13.56 to 24.50 percent in experimental samples and significant increase (p<0.05) in lysine content of experimental samples of dalia, khichdi, panjiri, pancakes and seviyan was found i.e. 3.39, 4.06, 3.69, 4.39 and 3.1 g and methionine content 1.92, 2.2, 1.92, 1.31 and 1.14 g, respectively per 100 g protein. In vitro protein and starch digestibility was also found to be highest in experimental samples in the range of 81.25-89.82 and 80.93-89.53 percent, respectively.

Keywords: Malting, nutritional composition, supplementary foods, cereals, malnutrition

Corresponding Author: Sukhmandeep Kaur Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India