Dietary bulk as a limiting factor for nutrient intake--with special reference to the feeding of pre-school children. III. Studies of malted flour from ragi, sorghum and green gram
1981
Brandtzaeg, Brita | Malleshi, N.G. | Svanberg, U. | Desikachar, H.S.B. | Mellander, O.
The traditional Indian practice of malting ragi, sorghum, and green gram was simulated in a laboratory to determine effects on nutritional quality. Formulation of an acceptable, low cost, non-commercial weaning food which could be used locally was sought. Flour samples from germinated, dried and ground seeds were analyzed for viscosity and total amino acid content, utilizable protein, riboflavin, thiamin, niacin, and iron. The effects of malting on the viscosity of a gruel made from green gram flour were minimal, but taste and digestibility were improved; conversely, viscosity of malted ragi and sorghum was significantly reduced. Therefore, more malted flours can be mixed into gruel to maintain constant viscosity. The malted mixtures had WHO/FAO amino acid scores of 80-90. Digestibility of both malted and unmalted mixtures was similar. Net protein utilization was 5-10% lower for malted flours. Vitamin, mineral, and energy contents were similar or were increased for malted products. Results indicate that malting has a high potential for increasing the nutrient density of weaning foods. (cj)
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