Effect of Sprouting on Physical Properties and Functional and Nutritional Components of Multi-nutrient Mixes

Multi-nutrient mixes with different combinations of cereals, millets, pulses, soy protein isolate and dairy whitener were formulated as per the nutritional requirements of school-going children. Effect of malted finger-millet or sprouted green gram present in the mixes on the nutritional and functional properties were studied and compared with their un-sprouted counterparts. On sprouting the Water absorption index and water solubility index increased significantly (p≤0.05) indicating the ability of flour to absorb water and an increase in the amount of soluble materials, which can be easily digested. The crude protein (CP) content of sprouted mixes ranged from 22.5 to 24.8 % and was significantly higher (p≤0.05) than un-sprouted mixes (15.5% to 18.7%). Fats were degraded significantly (p≤0.05) during sprouting/malting. A significant effect (p≤0.05) on oxalic acid, phenolic and antioxidants was found due to malting. Phenolics ranged from 103-115% mg eq of gallic acid/100g in un-sprouted samples and increased to 140% mg.eq of gallic acid/100g which was highly desirable. The oxalic acid content in un-sprouted combinations ranged from 93.2101.2 mg% which decreased significantly (p≤0.05) to 21.6 mg% due to malting of finger-millet, making calcium in the mixes more available. Results indicate that sprouted mixes can be used to develop snacks for children with nutritional and functional benefits.