Malted Flour Research Articles

Dietary bulk as a limiting factor for nutrient intake--with special reference to the feeding of pre-school children. III. Studies of malted flour from ragi, sorghum and green gram.

The present study has attempted to take the traditional technology of malting to the laboratory, to carry out experiments in order to evaluate its effect on important qualities of the grains. Comparative amylolytic activity during germination of two chief millet grains, ragi and sorghum, and formulation of a blended weaning food containing a mixture of germinated ragi and green gram was attempted. Green gram was chosen for its low content of flatus factors as compared with other legumes

Effects of Germination of Wheat, Oats, and Pearl Millet on Alpha‐Amylase Activity and Starch Degradation

AbstractHard red winter wheat, oats, and pearl millet were germinated at 15°C for periods up to 14 days. Endosperm areas in kernels fractured with a razor blade and starches isolated from the malted flours were examined with a scanning electron microscope to determine the morphology of starch granules and the nature of α‐amylolytic attack on granules. Free sugars content, damaged starch content, and α‐amylase activity of the flours were determined to establish relationships between physical changes in the cereal grains and formation of α‐amylase during germination.Starch granules in the three cereals were degraded during germination by α‐amylase accompanied by production of free sugars and increases in the damaged starch of flours milled from the germinated grains. The cementing material embedding starch granules in endosperms of wheat and oats decreased and disappeared during germination; these changes were not obvious in germinated millet endosperm. Amorphous‐appearing material seemed to cover starch granules in the endosperm of wheat and oats during later stages of germination, but were not observed in the isolated starch granules.Although wheat starch granules had the highest α‐amylase activity, this enzymic degradation was less than expected. Enzymic attack was evidenced as channels or pits on the surfaces of wheat and millet starch granules. Compound oat starch granules were relatively resistant to enzymic attack and no evidence of erosion of the granule surface was observed; small granula were released from the compound granules during germination. The most extensive degradation was obtained with millet starch, appearing as discrete holes leading to the interior of the granule. Concentric shells were visible in the interior of wheat and millet starch granules, but were not observed in oat starch granules.

Production of Bacterial Amylase on some Commercial Materials

Amylase production by Bacillus subtilis on some commercially available nutrients wa investigated, utilizing 6 starchy materials: (rice bran, defatted rice bran, wheat bran, rice flours yellow maize flour, and malt flour):10 nitrogen sources: (corn steep liquor, corn steep preci pitate, dried mycelia of Penicillium chrysogenum, various yeast products, and soy bean flour):phosphates, and calcium carbonate. For comparison, pure carbon: (starch, dextrin, maltose, glucose, sucrose, and glycerol) and nitrogen sources: (peptone, casein hydrolysate, beef extract, yeast extract,: (NH4)2S04, NH4N03, and NaN03 were also tested. The best and most economic fermentation medium, developed for amylase production in submerged cultures, consisted of 10% def atted rice bran, 1.5% corn steep liquor, and 0.1% superphosphate. The optimum pH was 7.0. Maximum amylase yield obtained in this medium was about 10.000,u/ml. within an incubation period of 72 hrs. at 30 °C.

Development and evaluation of processed foods based on legumes, oil seeds, oil seed meals and protein isolates there of

Data relating to the processing and nutritive value of edible low fat flours from peanut, soyabean, cottonseed, seame seed and coconut and processed foods based on them are presented. The different foods prepared and tested are (a) Indian multipurpose food consisting of 3∶1 blen of low-fat peanut flour and chick-pea flour (b) Protein food containing 1∶1∶2 blend of coconut meal, chick pea flour and peanut flour (c) balanced malt foods consisting of blends of cereal malt, peanut, sesame, soya and chick-pea flours and skim milk powder (d) enriched macaroni products based on blends of cassava flour, wheat semolina, peanut flour and chick pea flour. Experiments on albino rats showed that the above foods promoted good growth when incorporated to provide 15–20% protein in the diet and also supplemented to and marked extent poor Indian diets based on different cereals. Feeding trials on children showed that the different foods when fed at a level of 2 ounces per child per day for a period of six months brought about marked improvement in the growth and nutritional status of children.

Growth of Excised Roots of the Tomato

1. The possibility of unlimited growth of excised tomato roots in White's solution composed of mineral salts, sugar, and yeast extract was confirmed. 2. Each of the three parts of this medium was essential. 3. The essential nature of the yeast extract was because of its vitamin B1 or vitamin thiazole content. 4. Unlimited growth of excised tomato roots appeared possible in a solution of mineral salts, cane sugar, and vitamin B1 or thiazole. 5. The following compounds in the amounts used did not substitute for vitamin B1 or the vitamin thiazole in the growth of excised tomato roots: indole(3)acetic acid, yeast ash, vitamin C, pantothenic acid, vitamin G (B2), asparagine, cysteine hydrochloride, inositol, urea, pimelic acid, hydrolyzed nucleic acid. 6. Neo-peptone, malt flour, and certain samples of maltose at suitable concentrations substituted for yeast, probably because of their vitamin B1 or thiazole content. 7. The growth of excised tomato roots was affected by extremely small amounts of vitamin B1. Th...