Optimization of the malting process for nutritional improvement of finger millet and amaranth flours in the infant weaning food industry

Abstract

Malting is a beneficial approach to improve the nutritional value of cereals used in infant preparations. Malted finger millet and amaranth might be considered as potentially appropriate gluten-free alternatives for common wheat-based weaning products, especially in case of those suffering from celiac disease. In this study, the effects of germination temperature and duration on the main nutrients of malted finger millet and amaranth, are evaluated and optimized. Grains were germinated for 24, 36 and 48 h at 22, 26 and 30 °C. In the case of finger millet, germinating for 48 h at 30 °C resulted into 17% increase in protein availability, 10% increase in total energy and 60% reduction in resistant starch (RS). For amaranth, germinating for 48 h at 26 °C was preferable, resulting in 8% increase in protein availability, 11% increase in total energy, 70% reduction in RS and a 10% increase in the linoleic acid.

Keywords:

• Finger millet
• amaranth
• germination/malting
• nutrient components
• infant

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of this article.

Additional information

Funding

The present study is performed with the financial support of the Natural Sciences and Engineering Research Council of Canada (NSERC) under grant number of 24972. The authors acknowledge the funding support of the International Development Research Center (IDRC) and Global Affairs Canada (GAC).