• Dr. A. Swaroopa Rani
• Dr. A. Kiran Kumar

Malting, as a simple and low cost food-processing step, could be an efficient and beneficial approach to improve the nutritional value of cereal grains used in infant preparations. Malted corn and amaranth grains might be considered as good alternatives for common wheat-based infants’ weaning products, especially in case of those suffering from celiac disease. In the present study, the effect of germination temperature and duration on the main nutrients of malted corn and amaranth grains were evaluated and optimized. Grains were germinated for 24, 36, and 48 hr at 22, 26 and 30 °C. In the case of corn, germinating for 48 hr at 30 °C resulted into an overall 17% increase in protein availability, 10% increase in total energy, and 60% reduction in resistant starch contents. For amaranth, germinating for 48 hr at 26 °C was preferable, resulting in 8% increase in protein, 11% increase in total energy, 70% reduction in resistant starch, and a 10% increase in the linoleic acid content. Based on the obtained results, an optimized malting process may be employed as an effective food processing approach for improving the nutritional characteristics of corn and amaranth grains.

"EVALUATION OF THE MALTING CHARACTERISTICS FOR NUTRITIVE VALUE IMPROVEMENT OF CORN AND AMARANTH FLOURS BASED COMPLEMENTARY WEANING FOOD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.8, Issue 11, page no.c476-c481, November-2021, Available :http://www.jetir.org/papers/JETIR2111265.pdf

"EVALUATION OF THE MALTING CHARACTERISTICS FOR NUTRITIVE VALUE IMPROVEMENT OF CORN AND AMARANTH FLOURS BASED COMPLEMENTARY WEANING FOOD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.8, Issue 11, page no. ppc476-c481, November-2021, Available at : http://www.jetir.org/papers/JETIR2111265.pdf