Effect of malting and pregelatinisation on nutrition and functional properties of bajra flour
D Vijay, Hima Bindu P and Sandhya J
Native bajra grains were procured from local market and they are subjected to malting and pregelatinization. Malting was done for a time period of 14hrs after malting the grains were pregelatinized by using pressure cooker up to 9minutes.These grains were dried under sunlight for a time period of 12hours, roasted and then milled into fine flour. The obtained flour was evaluated for functional, sensory and nutritional properties. The pregelatinized bajra flour shown high swelling profile than compared to native flour and opposite trend was observed in their solubility profile. Malting increases the nutritional quality by breaking down complex substances down to simple substances and ease the digestion process and also helps in increasing the bioavailability of micronutrients like iron and calcium.
How to cite this article:
D Vijay, Hima Bindu P, Sandhya J. Effect of malting and pregelatinisation on nutrition and functional properties of bajra flour. Pharma Innovation 2021;10(8):914-916.