Characterization of malted cereals and legume for development of value added supplementary foods to combat malnutrition

Abstract

The aim of the study was to develop supplementary foods by using blends of malted wheat, mung, ragi, carrot and flaxseed powders at various proportions to avail complementary health benefits and to reduce the incidence of malnutrition to great extent. Nutritional composition of highly acceptable supplementary foods was also determined. The results of the study demonstrated that foods developed from malted cereals and legume with addition of carrots and flaxseeds powder resulted in significant improvement in the nutritional composition. Protein content was found in the range of 13.56 to 24.50 percent in experimental samples and significant increase (p