The present study was carried out in order to study the optimization process for malting of horse gram and its effect on various factors such as proximate, anti-nutritional compounds. Initially, process optimization with varying steeping and germination time period was done to determine the malt yield and malt losses. The malt yield was found higher in fourth optimized condition i.e., 80.35% with reduced loss 6.47%. The nutritional profile showed the enhanced levels of proteins and ash content i.e., 24.2% and 3.4% as compared to the raw horse gram flour. The anti-nutritional factors such as phytic acid and tannins of malted flour was found to reduce significantly as 4.736 ± 0.421 mg/g, 5.7 ± 0.31 mg/g as compared to the raw flour 10.60 ± 0.65 mg/g, 18.22 ± 1.30 mg/g respectively. The nutri-drink mix was formulated by incorporation of levels of horse gram malt flour as 5%, 10%, 15 % and 20%. The organoleptic was done for the nutri-drink mix where the trial T3 i.e., with 15 % incorporation of horse gram malt flour found to have higher score i.e., 8.3 for overall acceptability. The utilization of malt flour in nutri-drink mix was performed and the mix was organoleptically acceptable.

Anti-nutritional, organoleptic, optimization, malting, mix

Our study demonstrates that the utilization of horsegram malt is a promising functional ingredient for value-addition in nutri-drink mix, as observed by the improvement of the nutritional properties of the mix. Furthermore, the inclusion of the process optimization treatments for better malt yield was done successfully. The effect of malting on chemical composition, anti-nutritionally factors was done well. The incorporation of the malt flour in the developed nutri-drink mix was found acceptable with enhanced overall acceptability.

Gaikwad S.S., Ghatge P.U., Anerao K.K. and Deshpande H.W. (2022). Optimization of Malting Process of Horse Gram and its Effect on Biochemical, Anti-nutritional Factors and Utilization in Nutri-drink Mix. Biological Forum – An International Journal, 14(4a): 505-510.