Malting: An indigenous technology used for improving the nutritional quality of grains- A review

ABSTRACT

Grains are staple diet of Indian population. Despite possessing a high nutritional quality, grains also contains several anti-nutrient compounds that can decrease the bioavailability of its nutrients, especially its protein content. Malting/germination can be employed as an appropriate pre-treatment to improve the nutritional properties of native cereal grains. The objective of this paper is to introduce this indigenous food processing method and its benefits for the betterment of health of the people.

KEYWORDS

REFERENCES

Badau, M.H., Nkama, I. and Jideani, I.A. (2005). Phytic acid content and hydrochloric acid extractability of minerals in pearl millet as affected by germination time and cultivar. Journal of Food Chemistry 92: 425-435.

Capanzana M V, Buckle K A. (1997). Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar. Lebensmittel Wissenschaft und Technologie, 30, 155-163.

Coulibaly A and Chen J. (2011). Evaluation of energetic compounds, antioxidant capacity, some vitamins and minerals, phytase and amylase activity during germination of foxtail millet. American Journal of Food Technology 6: 40–51.

Deosthale, Y.G. (2002). The nutritive value of foods and the significance of some household processes. http://www.unu.edu. pp. 6.

Dewar (2003). Influence of malting on sorghum protein quality. http://www.afripro. org.uk/papers/Paper18Dewar.pdf (accessed 7 April 2016).

Dicko, M. H., Gruppen, H., Traore, A. S., Voragen, A. G. J. and Van Berkel, W. J. H. (2006). Sorghum grain as human food in Africa: relevance of content of starch and amylase activities. African Journal of Biotechnology 5: 384–395.

El-Adawy, T. A., Rahma, E. H., El-Bedawey, A. A. and El-Beltagy, A. E. (2004). Nutritional potential and functional properties of germinated mung bean, pea and lentil seeds. Plant Foods for Human Nutrition 58: 1-13.

Gupta, M., Abu-Ghannam, N. and Gallaghar, E. (2010). Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products. Comprehensive Reviews in Food Science and Food Safety 9: 318-328.

Hotz, C. and Gibson, R .S. (2007). Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets. Journal of Nutrition 37:1097–100.

Hounhouigan, J., Bougouma, B., Mouquet-Rivier, C., Fliedel, G., Triande, E. and Monteiro, G. (2011). Production of good quality sorghum and millet malts for semi-industrial foods production inWestAfrica.http://projekt.sik.se/traditionalgrains/review/ Oral%20presentation%20PDF%20files/ Hounhouigan.pdf retrieved on 2/4/16.

Kaushik, G., Satya, S. and Naik, S. N. (2010). Effect of domestic processing techniques on the nutritional quality of the soybean. Mediterranean Journal of Nutrition and Metabolism 3: 39-46.

Khatkar, B.S. (2013). A manual on quality testing of wheat flour and bakery ingredients. Post graduate diploma in bakery science and technology (PGDBST – 03). Guru jambheshwar university of science and technology, Hisar – 125 001.

Latha, M. G. and Muralikrishna, G. (2009). Effect of finger millet (Eleusine coracana, Indaf-15) malt esterases on the functional characteristics of non-starch polysaccharides. Food Hydrocolloids 23: 1007–1014.

Leder Iren. (2004). Sorghum and Millets, in Cultivated Plants, Primarily as Food Sources, [Ed. György Füleky], in Encyclopedia of Life Support Systems (EOLSS), Developed under the Auspices of the UNESCO, Eolss Publishers, Oxford,UK.

Luo Yu-Wei and Xie Wei-Hua (2013). effect of germination conditions on phytic acid and polyphenols of faba bean sprouts (Vicia Faba L.) Legume Research, 36 (6): 489 – 495.

Manna, K. M., Naing, K. M. and Pe, H. (1995). Amylase activity of some roots and sprouted cereals and beans. Food and Nutrition Bulletin 16: 1- 4.

Mella Onesmo, N. O. (2011). Effects of malting and fermentation on the composition and functionality of sorghum flour. M.Sc. Thesis submitted in University of Nebraska in the subject Food Science and Technology.

Mikola, M., Brinck, O. and Jones, B. L. (2001). Characterization of oat endoproteinases that hydrolyze oat avenins. Cereal Chemistry 77: 55–58.

Misra, A., Khurana, L., Isharwal, S. and Bhardwaj, S. (2009). South Asian diets and insulin resistance. British Journal o f Nutrition 101: 465-73.

Muhammad Arif, Javed Abbas Bangash, Faizullah Khan and Hamida Abid. (2011). Effect of soaking and malting on the selected nutrient profile of barley. Pakistan Journal of Biochemistry and Molecular Biology 44: 18-21.

Narsih, Yunianta and Harijono. (2012). The study of germination and soaking time to improve nutritional quality of sorghum seed. International Food Research Journal 19: 1429-1432.

Ohtsubo, K., Suzuki, K., Yasui, Y. and Kasumi. T. (2005). Bio-functional components in the processed pregerminated brown rice by a twin-screw extruder. Journal of Food Composition Analysis 18: 303-316.

Olagunju, A. I. and Ifesan, B. O. T. (2013). Nutritional composition and acceptability of cookies made from wheat flour and germinated sesame (Sesamum indicum) flour blends. British Journal of Applied Science & Technology 3: 702-713.

Parveen, S. and Hafiz, F. (2003). Fermented cereal from indigenous raw materials. Pakistan Journal of Nutrition 2: 289-291.

Pelembe, L. A. M., Dewar, J. and Taylor, J. R. N. (2011). Food products from malted pearl millet. http://www.afripro.org.uk/papers/ paper21pelemebe.pdf. Retrieved on 25/4/16.

Phattanakulkaewmorie, N., Paseephol, T. and Moongngarm, A. (2011). Chemical compositions and physico-chemical properties of malted sorghum flour and characteristics of gluten free bread. World Academy of Science, Engineering and Technology 81: 454-460.

Platel, K., Eipeson, S.W. and Srinivasan, R. (2010). Bioaccessible mineral content of malted finger millet (Eleusine coracana), wheat (Triticum aestivum), and barley (Hordeum vulgare). Journal of Agriculture and Food Chemistry 58:8100–8103.

Rimsten, L., Haraldsson, A. K., Andersson, R., Alminger, M., Sandberg, A. S. and Aman, P. (2003). Effects of malting on beta-glucanase and phytase activity in barley grain. Journal of the Science of Food and Agriculture 82: 904–912.

Singh Pragya and Raghuvanshi Singh Rita. (2012). Finger millet for food and nutritional security. African Journal of Food Science 6: 77-84.

Sokrab Awad, M., Mohamed Ahmed Isam, A. and Babiker Elfadil, E. (2012). Effect of germination on antinutritional factors, total, and extractable minerals of high and low phytate corn (Zea mays L.) genotypes. Journal of the Saudi Society of Agricultural Sciences 11: 123–128.

Tizazu, S., Urga, K., Abuye, C. and Retta, N. (2010). Improvement of energy and nutrient density of sorghum based complementary foods using germination. African Journal of Food Agriculture Nutrition and Development 10: 2927-2942.

Vasishtha, Hina and Srivastava (2013). Effect of soaking and germination on dietary fiber constituents of chickpea (Cicer Arietinum). Legume Research, 36(2):174-179.

Yang, F., Basu, T. K. and Ooraikul, B. (2001). Studies on germination conditions and antioxidant contents of wheat grain. International Journal of Food Science and Nutrition 52: 319–330.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

Research Article

Malting: An indigenous technology used for improving the nutritional quality of grains- A review

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board