The influence of roasting and malting on the total and extractable mineral contents of human weaning mixtures prepared from Indian raw materials
1993
Gahlawat, P. | Sehgal, S.
Four weaning foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), barley (Hordeum vulgare), green gram (Vigna radiata L.) and jaggery. Cereals and pulses were mixed in the proportion of 7:3. Roasting and malting were the processing techniques used in developing weaning foods which resulted in a significant increase of HCl-extractable minerals, an index of their bioavailability to humans. The effect was more pronounced on malting. Both the processing techniques improved HCl-extractability of calcium, iron, phosphorus, zinc and copper. The higher HCl-extractability of the minerals may be ascribed to the reduced content of phytic acid in the processed weaning foods.
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