Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, Jawaharlal Nehru Krishi Vishwa VidyalayaJabalpur, 482004, Madhya Pradesh, India
A brief review of literature on malted wheat for weaning foods and the nutritional changes after malting is presented. The benefits of malted wheat and problems related to wheat as weaning foods are described. Malting increases bioavailability of iron and zinc by reducing phytic acid levels. Germinated wheat contains 60 per cent less phytate than that of non-germinated mixture. While blending about 5 per cent cereal malt with high bulk weaning foods can reduce the dietary bulk by partial hydrolysis of carbohydrates without altering their amino acid content significantly. Wheat, green gram and jaggery with blended ratio of 70: 30: 25 after malting and roasting of grains had nutrient compositions within the range prescribed by the BIS for processed weaning foods.
Weaning food, malting, bioavailability, dietary bulk, nutrients composition
