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ISSN Print: 2394-7500, ISSN Online: 2394-5869, CODEN: IJARPF

Impact Factor: RJIF 5.2

International Journal of Applied Research

Vol. 4, Issue 7, Part D (2018)

Development and standization of protein rich malt powder

Author(s)
T Eswara Reddy and A Sowmya Sree
Abstract
Investigation on multigrain mixes were formulated using cereals, pulses, and oil seeds. The developed food mix was evaluated for sensory parameters, nutrient composition, and shelf life quality. The basic ingredients for the development protein rich malt powder were soya bean, cow pea, horse gram, samai, Italian millet, jowar, ragi, bajra, almonds, cashewnut, cardamom. The nutritive composition of developed protein rich malt powder contains as follows Protein-16.25(g), Fat-8.461(g), Fibre-4.605(g), CHO-50.83(g), Energy-346.27(k.cal), Calcium-102.02(mg), Iron-6.677(mg). Malt was germinated cereal and pulses grains that have been dried in a process known as “malting”. the grains are made to germinate by soaking in water. Sprouting process the whole grams were soaked overnight. During sprouting dormant enzymes get activated and digestibility and availability of nutrients was improved. Vitamin C was synthesised during germination. On storage decrease in sensory acceptability decreased, due to development of rancidity was observed. The protein mix were acceptable even after 140 days of storage.
Pages: 237-240  |  289 Views  6 Downloads
How to cite this article:
T Eswara Reddy and A Sowmya Sree. Development and standization of protein rich malt powder. International Journal of Applied Research. 2018; 4(7): 237-240.
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