Development and Evaluation of Amylase Rich Malted Mixes (ARMMS) to Improve the Nutritional and Health Status of Pre School Children

Abstract

Two types of readytouse (RTE) amylase rich malted mixes (ragi or wheat mixed with green gram) were formulated and laddu, roti, kheer and porridge were suitably prepared and analyzed for overall acceptability. The results of organoleptic evaluation rated between very poor (1) to very good (5) for all the sensory attributes such as appearance, colour, flavor, texture and overall acceptability were measured. The results of physical parameters reveal that malting decreased grain length, width, kernel weight (0.45 to 19.0 g), volume (0.50 –31.2 ml), hardness (1.12 to 5.9 kg/cm 2 ) and reduced the bulk density. Wheat malted mix had significantly higher (P<0.05) fat (2.27 g), carbohydrate (98.0 g) and calorie (396 kcal) content. Significantly higher (P<0.05) calcium (440 Original Research Article Khader and Maheswari; AJAEES, 4(3): 259-265, 2015; Article no.AJAEES.2015.026 260 mg), thiamine (0.7 mg) and riboflavin (0.9 mg) content was observed in ragi malted mix compared to native and germinated grains. When compared to the native grains and malted mixes germinated green gram had significantly higher protein (33.0 g), fiber (11.5 g), iron (8.0 g) and vitamin C (157.8 mg) content.