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

Abstract

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.

Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables

“…The activity of α‐amylase resulted in the starch granules breakdown, which led to the release of the protein from the packed cells and consequently, increased its bioavailability. Findings from this study are in agreement with those of Chaturvedi (), who also reported a drastic increase in protein content from 12.5%–58.6% in foxtail millet germinated for 48 hr.…”

“…The activity of α-amylase resulted in the starch granules breakdown, which led to the release of the protein from the packed cells and consequently, increased its bioavailability. Findings from this study are in agreement with those ofChaturvedi (2015), who also reported a drastic increase in protein content from 12.5%-58.6% in foxtail millet germinated for 48 hr.The increase in protein digestibility observed in flour from germinated millet grains is due to phytic acid hydrolysis, which is known to interact with proteins to form complexes as well as degradation of long protein chains by proteases whose activity increases during germination of cereals(Hassan et al, 2006;Mbithi-Mwikya et al 2000) Osman (2007). observed a similar trend in germinated Lablab beans.…”

Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation

“…The sharp decrease in oil content in hulu-mur batter before adding spices might be a result of the germination process that took place in the preparation of these products. Laxmi et al (2015) mentioned that fat content was reduced due to the malting of millet. The increase in oil content (4.45%) in hulu-mur batter after the addition of spices might be due to the addition of these spices, mainly black cumin.…”

“…On the other hand, a significant (P ≤ 0.05) decrease in protein content from 13.20 to 8.67% was seen during millet hulu-mur batter fermentation. This decrease might be related to the germination process, as malting is a biotechnological procedure including the controlled germination of a cereal grain, the intent of which is to enact catalyst frameworks that catalyze the hydrolysis of polymerized reserved food materials, predominantly proteins, starches and cell-wall substances, thus resulting in fermentable materials being produced (Laxmi et al, 2015). At the end of fermentation (millet hulu--mur) there was a significant (P ≤ 0.05) increase from 8.67% in MHBS to 13.76% in MHAS and 13.81% in MH, which was possibly related to fermentation and the addition of spices, mainly black cumin, which contains more than 25.8% protein (Mariod et al, 2012).…”

“…During germination, lipids, sugars and capacity proteins inside the seed are separated with the specific end goal of acquiring energy and amino acids vital for the plant's advancement (Urbano et al, 2005). Malting is utilized to viably upgrade the healthful/organoleptic status of millet and wheat (Laxmi et al, 2015). Several millet-based foods are common in Sudan, including sisra and hulu-mur.…”