Nutritional characterization of value-added health mix using germinated barley

Figures & data

Table 1. Standardization of malted barley nutritional blend.

Ingredients (gm.)	HM1	HM2	HM3
Malted barley flour	100	60	50
Orange peel	0	30	35
Fenugreek	0	10	15

HM1 *control sample HM2 *peel and fenugreek containing sample HM3 * peel and fenugreek containing sample

Table 2. Compositional analysis (%) of germinated barley, orange peel, and fenugreek seeds.

Parameter	Orange peel %	Germinated barley %	Fenugreek %
Moisture	3.16±.12	3.5±0.3	8.9±0.8
Protein	4.3±.4	9.7±0.9	14.8±1.3
Crude fat	1.8±.7	2.2±0.2	5.70±0.5
Ash	2.0±.2	2.5±0.2	3.5±0.3
Fiber	9.1±.7	3.8±0.3	8.97±0.8
NFE	74.1±6.1	69.0±5.8	50.1±4.1

Table 3. Mineral analysis (mg/100 g) of germinated barley, orange peel, and fenugreek.

Parameters	Orange peel (mg/100 g)	Germinated barley (mg/100 g)	Fenugreek (mg/100 g)
Ca	45.0±.3	69.4±5.9	150±8.5
Mg	41.0±.4	120.5±10.1	134±6.3
Na	19.4±.1	13.4±1.2	23.71±0.24
Fe	7.9±.7	8.9±0.7	15.19±0.15
P	36.3±2.5	320±10.0	215±16.3
K	13.9±1.3	210±4.1	515±26.2

Table 4. DPPH (Trolox mg/g) of health mix flour.

Treatments	Duration			Mean
	0 day	15 day	30 day
HM1	38.0±1.2	44.5±1.3	59.5±2.2	47.3±2.3
HM2	47.0±1.1	64.0±2.2	66±2.32	59.0±2.3
HM3	61.0±2.1	67.0±2.1	68±2.23	65.3±0.2
Mean	48.7± 2.4	58.5±1.3	64.5±3.1

Table 5. FRAP (Gae mg/g) of health mix powder.

Treatments	Duration			Mean
	0 day	15 days	30 days
HM1	17.2± 1.7	22.3±2.2	24.3±2.2	21.3±2.1
HM2	19.3±1.9	26.3±2.6	30.12±3.01	25.2±2.5
HM3	33.3±3.2	39.1±3.9	42.1±4.1	38.2±3.8
Mean	23.2±2.3	29.2±2.9	32.2±3.1

Table 6. ABTS values of health mix flour.

Treatments	Duration			Mean
	0 day	15 days	30 days
HM1	12.1±1.1	14.1±1.4	16.1±1.6	14.1±1.4
HM2	17.3±1.7	22.1±2.2	25.3±2.5	21.6±2.1
HM3	26.3±2.5	30.25±3.01	32.2±3.2	29.6±2.8
Mean	18.6±1.6	22.2±2.1	24.5±2.4

Table 7. CUPRAC of health mix flour.

Treatments	Duration			Mean
	0 days	15 days	30 days
HM1	7.1±0.5	12.2±1.1	14.1±1.4	11.2±1.1
HM2	9.2±0.7	13.1±1.2	15.3±1.4	12.5±1.1
HM3	12.3±1.1	14.3±1.2	16.4±1.6	14.3±1.4
Mean	9.5±0.8	13.2±1.3	15.3±1.5

Table 8. a, b, and L values for health mix flour blend.

Values	HM1	HM2	HM3	Mean
a	4.6±0.1	4.1±0.2	3.7±0.3	4.2±0.3
b	36.7±1.5	38.5±1.5	38.59±1.58	37.9± 1.8
L	80.7±5.1	84.3±5.8	85.05±6.01	83.3±5.1
Mean	40.7±2.0	42.6±2.5	42.9±2.7

Table 9. Physicochemical Properties of health mix drink.

Treatments	Bulk density	Foam Stability	Gelatin capacity	Water Absorption capacity	Swelling capacity %	Foaming capacity %
HM1	48.5±1.2	49.0±1.0	11.5±.1	262.0±3.1	1.02±.01	88.1±2.4
HM2	50.0±1.2	50.0±1.1	12.8±.2	265.0±3.2	1.05±.02	9.7±2.7
HM3	51.5±1.3	55.2±1.2	12.95±.2	269.0±3.2	1.06±.01	89.2±1.9
Mean	49.8±1.2	51.4±1.2	12.4±.1	265.0±3.2	1.04±.01	89.3±2.0

Table 10. Sensory evaluation of health mix drink.

Parameters	Treatments	Duration			Mean
		0 days	15 days	30 days
Appearance	HM1	6.90±0.02	6.85±0.04	6.80±0.04	6.85±0.03
	HM2	6.95±0.03	6.92±0.03	6.90±0.05	6.92±0.04
	HM3	6.85±0.05	6.83±0.02	6.80±0.07	6.82±0.06
	Mean	6.90±0.06	6.86±0.03	6.83±0.07
Flavor	HM1	7.1±0.1	6.95±0.02	6.9±0.1	6.95±0.04
	HM2	7.0±0.1	6.98±0.03	6.90±0.03	6.96±0.05
	HM3	7.1±0.1	6.99±0.03	6.92±0.05	6.98±0.03
	Mean	7.04±0.03	6.97±0.02	6.0±0.1
Taste	HM1	7.2±0.1	7.01±0.02	6.91±0.01	7.02±0.07
	HM2	7.1±0.1	7.05±0.04	6.92±0.02	7.03±0.06
	HM3	7.1±0.1	7.1±0.1	6.97±0.03	7.04±0.08
	Mean	7.12± 0.07	7.04±0.03	6.93± 0.02