Development of quick cooking multi-grain dalia utilizing sprouted grains

Multi-grain dalia (MGD) formulations were prepared utilizing sprouted wheat and mixer of other three grains (barley, sorghum and pearl millet) in the ratio of 100:0 (MGD-A), 75:25 (MGD-B), 50:50 (MGD-C), 25:75 (MGD-D) and 0:100 (MGD-E), respectively. The mixer of barley, sorghum and pearl millet was prepared using 50, 25, 25 parts of these grains, respectively. The recovery of grits/ dalia (particle size 1.41 to 2 mm) from sprouted wheat and barley was 74.56 and 69.77 %, respectively while sorghum and pearl millet yield 47.94 and 49.39 % (particle size 0.954 to 1.41 mm), respectively. Sprouting brought a reduction of cooking time by about 50 % as compared to un-sprouted studied grains. Cooking time for different MGD formulations ranged from 3.91 to 4.42 min, which was slightly increased with increasing proportion of mixer of barley, sorghum and pearl millet (p > 0.05). Rehydration ratio of MGD samples varied from 3.12 to 3.45 with minimum in MGD-E sample. Though protein content was decreased with increasing proportion of mixer of three grains in MGD samples but in vitro protein digestibility (58.68 to 62.75 %) was similar (p > 0.05). The mean overall sensory acceptability scores for MGD samples ranged from 7.50 to 8.49 with ≥8.0 in samples having up to 75 % grits of mixer of three grains. In view of very good overall sensory acceptability, rich in crude fibre, calcium and iron content and low cooking time, 25:75 parts of sprouted wheat and mixer of studied three grains, respectively may be considered for preparation of acceptable quality quick cooking multi-grain dalia.

Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients

Composite flours (CF) using cereals, legumes, millets, soy-protein isolate, dairy ingredient and fruit without refined flour were used for preparing multi-nutrient biscuits. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Effect of malting and sprouting on biscuit quality were also analyzed. The highest volume of particles for CF was 140 μm higher than C flour. CF biscuits had significantly (p ≤ 0.05) lower spread ratio and % weight loss compared to C. The hardness, stickiness and cohesiveness values of CF doughs were significantly (p ≤ 0.05) lower than C resulting in lower cutting strength and increased hardness of CF biscuits. Sprouting further decreased hardness of CF dough. Nutrient content of CF biscuits (sprouted and unsprouted) were significantly (p ≤ 0.05) higher than C biscuits. Sensory evaluation showed CF biscuits especially with sprouted flour had higher acceptability and were superior to C.