Abstract
Information of preschool children (400), pregnant women (100) and lactating women (100) was collected. Anthropometric, hemoglobin, clinical and morbidity assessments were carried out before & after supplementation. Amylase Rich Malted Mixes (ARMMs) 2 types (Ragi/Wheat) were formulated and suitable products namely laddu, roti, kheer and porridge were prepared using formulated malted mixes. Malting decreased grain length, width, kernel weight (0.45 to 19.0g), volume (0.50 –31.2 ml) and hardness (1.12 to 5.9 kg/cm2), thus reduced the bulk density of the malted mixes. Chemical composition revealed that, the significant increase (P<0.05) in fat (2.27 g), carbohydrate (98.0 g) and calorie (396 kcal) content of wheat malted mix. However significant increase was observed in calcium (440 mg), thiamine (0.7 mg) and riboflavin (0.9 mg) content of ragi malted mix. Germinated greengram had significantly higher protein (33.0 g), fibre (11.5 g), iron (8.0 g) and vitamin C (157.8 mg) content. The selected preschool children, pregnant women & lactating women were divided into 3 groups. Group II and III fed with ragi malted mix & wheat malted mix respectively served as the experimental groups and remaining group I served as the control group. Significant increase was observed in weight of preschool children and lactating women after supplementation. Hemoglobin level in pregnant and lactating women significantly increased (P<0.01) after supplementation. Considerable reduction (50%) in the incidence of PEM, vitamin A, B vitamins, vitamin C and iron deficiency symptoms in experimental groups. After supplementation, morbidity rate decreased to 50% both the Group II and III. Key words: Malted foods, chemical composition, physical parameter.
Highlights
Malting is the controlled germination followed by controlled drying of the kernels
Group II and III fed with ragi malted mix & wheat malted mix respectively served as the experimental groups and remaining group I served as the control group
Considerable reduction (50%) in the incidence of protein energy malnutrition (PEM), vitamin A, B vitamins, vitamin C and iron deficiency symptoms in experimental groups
Summary
Malting is the controlled germination followed by controlled drying of the kernels. The main objective of malting is to promote the development of hydrolytic enzymes, which are not present in non-germinated grain (Dewar et al, 1997). Amylase rich food (ARF) is germinated cereal flour, which is extremely rich in the enzyme alpha-amylase. The alpha-amylase cleaves the long carbohydrate chains in the cereal flour into shorter dextrins. It modifies the starch content of the cereals so that they do not thicken and would not require dilutions resulting in enhanced digestibility (Inyang and Idoko, 2006). This remarkable property makes it possible to offer a low viscosity yet high energy dense preparation. Study was conducted to assess the effect of feeding Amylase Rich Malted Mixes (ARMMs) on the nutritional status of vulnerable groups of population, that is, preschool children, pregnant and lactating women in backward and remote villages of a Lepakshi mandal, Ananthapur district, Andhra Pradesh, India
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Biotechnology and Molecular Biology Research
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
