Vol. 11, Special Issue 8 (2022)

Author(s):
Nupur Selokar, R Vidyalakshmi, VR Sinija and Vincent Hema

Abstract:
The most important source of food in the world is cereal grains, which also play a large part in the global diet of people. Additionally, millet grain is currently attracting more interest from food scientists, technologists, and nutritionists due to its significant contribution to national food security and possible health advantages. Scientists and nutritionists are challenged by these effects to look into the production, processing, and use of alternative food sources in order to eradicate hunger and poverty. Malting or germination is a suitable pre-treatment that may be used to enhance the nutritional qualities of native cereal grains. As a result, the effects of malting on proximate, water absorption index, water solubility index, and in vitro protein digestibility were explored and optimised in this study. When compared to raw millet flour, malted millet flour had greater protein content (M03-11.75 percent, M08-13.96 percent) and protein digestibility (M03-60 percent, M08-64 percent), and the overall results indicated that malted millet flour is healthier with good quality and nutrition.