Journal of Food Processing and Preservation

Volume 44, Issue 3 e14354

ORIGINAL ARTICLE

Effect of pre-treatments on sprouting rate and nutritional quality of green gram (Vigna radiata L.) malt

Tilekar Rasika Dattatray,

Tilekar Rasika Dattatray

Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur, India

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Ayenampudi Surendra Babu,

Ayenampudi Surendra Babu

Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur, India

Department of Food Technology, Hindustan Institute of Technology and Science (Deemed to be University), Chennai, India

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Rangarajan Jagan Mohan,

Corresponding Author

Rangarajan Jagan Mohan

[email protected]

Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur, India

Correspondence

R. Jaganmohan, Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, India.

Email: [email protected]

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Tilekar Rasika Dattatray,

Tilekar Rasika Dattatray

Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur, India

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Ayenampudi Surendra Babu,

Ayenampudi Surendra Babu

Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur, India

Department of Food Technology, Hindustan Institute of Technology and Science (Deemed to be University), Chennai, India

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Rangarajan Jagan Mohan,

Corresponding Author

Rangarajan Jagan Mohan

[email protected]

Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur, India

Correspondence

R. Jaganmohan, Department of Food Product Development, Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, India.

Email: [email protected]

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First published: 02 January 2020

https://doi.org/10.1111/jfpp.14354

Citations: 5

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Abstract

The aim of the present study is to investigate the effect of physical treatments (ultra-sonication and warm water) on the overall sprouting and malting of green gram. Green gram samples on ultra-sonication (US) for 30 min and warm water (WW) treatment for 15 min had showed highest sprouting percentage of 99% (in 16 hr) and 98.5% (in 14 hr), respectively. Further, freeze-dried malt presented the highest protein content. Lower protein content in tray dried malt indicates the degradation of protein during drying. In addition, WW treated and radio frequency dried (RFD) sample showed the highest in vitro protein digestibility (86.18%) and protein efficiency ratio (1.24). In conclusion, among all the pre-treatments, WW treatment followed by RFD can be consider as best way to accelerate the malting process while retaining the protein quality, hence such protein rich malt will be more beneficial for the food sectors focusing on the infant food formulations.

Practical applications

Malting is one of the important processing techniques to improve the nutritional significance of green gram and utilizing it for the protein-rich infant food formulations. Sprouting, which is an essential step in malting, takes longer time thus, making the whole process time-consuming. Physical treatments such as US and warm water treatments proved to accelerate the sprouting process. Comparative study of conventional tray drier, radio frequency drier, and freeze drier helped to confirm the effective drying technique for the protein-rich malt preparation. Malt quality was judged on the basis of overall nutritional composition and protein quality by analyzing digestibility and amino acid profile before using for infant food formulations. Improved protein quality of the malt prepared from the warm water treatment and RFD helped to confirm the usage of traditional pre-treatment and commercial drying techniques for the industrial application.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

Supporting Information

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Effect of pre-treatments on sprouting rate and nutritional quality of green gram (Vigna radiata L.) malt

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Practical applications

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Effect of pre-treatments on sprouting rate and nutritional quality of green gram (Vigna radiata L.) malt

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Practical applications

CONFLICT OF INTEREST

Supporting Information

REFERENCES

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