Agricultural and Biological Research

Nutritional potential of developed ready-to-use multi-nutrient malt mix

Sudha Tiwari, Alpana Singh

The present works aims to develop ready-to-use malted cereal pulse mix which could be utilised as base flour for instant convenient or weaning food. Wheat and green gram was malted, sesame seeds were roasted and whey protein added to increase nutritional profile. The malt mix was developed by mixing all the ingredients in such a combination to extract maximum nutrient in desirable way. Bio-chemical analysis, physical and functional properties were determined and data was analysed in SPSS software for ANOVA at 0.5% level of significance. It was found that there was significant rise in protein, fiber, carbohydrate and mineral except nonsignificant decrease in fat content. The developed malt mix contains 23.5 g protein, 18 g fat, 458kcal calorific value and 3 g fiber per 100 gram. Calcium (641 mg) and iron (6.3 mg) was also increased but were non-significant. Bulk density of malted mix flour was significantly less (0.75 ± 0.1 g/ml) than unprocessed cereal pulse mix (0.82 ± 0.2 g/ml) which would be beneficial for growing children and diseased persons where low bulk density is desirable with more capacity to absorb water. Titratable acidity and pH were 0.6 ± 0.1 and 4.7 ± 0.2 respectively. Free radical scavenging activity (79%) was increased upon malting however; total polyphenolic content was decreased by 7.3%. It can be concluded that malting and roasting enhances nutritional components and functional properties of the ready-to-use multinutrient malt mix developed for low economical section to meet their nutritional demands.