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

DOI: 10.18805/ajdfr.v36i03.8960    | Article Id: DR-1208 | Page : 179-183
Citation :- Malting: An indigenous technology used for improving the nutritional quality of grains- A review .Asian Journal Of Dairy and Food Research.2017.(36):179-183
Address :

Deptt. of Home-Science, Arya Mahila PG College, BHU, Varanasi-221 010, Uttar Pradesh, India 

Submitted Date : 23-01-2017
Accepted Date : 20-05-2017

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

Anti-nutrients Germination Malting Nutritional quality.

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