Effect of Malting on the Anti-Nutritional Factors of Composite Flour
2014
Baranwal, Deepika | Sankhla, Arti | Bolia, Supriya | Avinash, Prachi
Utilization of coarse cereals (barley, sorghum and pearl millet) in the diet would be very beneficial to health because it has antioxidants, phytochemicals, protein, fiber, vitamins and minerals. It prevents many disease like cancer, diabetes and cardiovascular diseases. But these cereals also contained some antinutrients as phytate, tannin and oxalate which could be responsible for its lower nutrient digestibility and availability. To overcome this problem low cost processing technique i.e. malting of cereal grains would be very effective. Flour is a commodity that can be used in our daily routine in the form of chapati, biscuits, bread, pasta, other snacks and bakery products. So considering the fact, composite flour containing barley, sorghum, pearl millet, whole wheat and defatted soy flour of four different combinations was prepared. The impact of malting on the antinutrients characteristics (phytate, tannin and oxalate content) of best acceptable ratio of composite flour was assessed usingstandard methods. Results indicated that malting reduced the phytate, tannin and oxalate content in the composite flour 58.7%, 25.49%, and 85.64%, respectively.
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