1

INTERNATIONAL JOURNAL OF FOOD

AND NUTRITIONAL SCIENCES

e-ISSN 2320 7876 www.ijfans.com

Vol.2, Iss.2, Apr-Jun 2013
2012 IJFANS. All Rights Reserved

Research Paper

Open Access

EFFECT OF SPROUTING ON PHYSICAL PROPERTIES AND FUNCTIONAL AND

NUTRITIONAL COMPONENTS OF MULTI-NUTRIENT MIXES
Dipika Agrahar Murugkar*, Paridhi Gulati and Chetan Gupta
Agro Produce Processing Division, Central Institute of Agricultural Engineering, Nabibagh, Berasia Road, Bhopal, India
*

Corresponding Author:dipikaagrahar@yahoo.com

ABSTRACT

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 (p0.05) 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 (p0.05) than un-sprouted mixes (15.5% to 18.7%). Fats were degraded significantly (p0.05) during
sprouting/malting. A significant effect (p0.05) 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 (p0.05) 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.
Key words: Multi-nutrient mixes, Sprouting/Malting, Oxalic acid, Phenolics, Water Absorption Index and Water
Solubility Index.
INTRODUCTION
The critical period where children develop
malnutrition coincides with the introduction of
complementary foods, which are nutritionally inadequate in
many developing countries (Khanam et al., 2011). There is a
need for nutritionally balanced, energy- dense, easily
digestible foods with functional benefits to be formulated. A
Cost- effective nutritious and functional multi-nutrient food
mix prepared using locally available raw materials, which is
easily assimilated by the body and promotes growth and
healing is a good option. To achieve this objective, use of
seasonal, local, low-cost and abundantly available raw food
ingredients having high nutrition and functional properties
like cereals, coarse cereals and millets, soybean, dairy
ingredients and horticultural produce should be advocated.
Corn and wheat flour are commonly consumed
source of cereals with functional properties and health
benefits and are part of all meals in India. Sorghum and
millet have considerable potential to be used as a human food
and beverage source. In developing countries the commercial

processing of these locally grown grains into value-added

food and beverage products is an important driver for
economic development (Taylor, 2004). Finger millet
(Eleusine coracana) also known, as ragi is popular millet in
India, consumed without de-hulling. It is the principal food
grain of the rural population belonging to low-income groups
in the Southern region. The tiny millet grain has a dark
brown seed coat, richer in polyphenols compared to other
continental cereals such as barley, rice, maize and wheat
(Viswanathan et al., 2009). Green gram is a widely
consumed pulse and is an excellent source of protein (25%),
high in dietary fibre, rich source of vitamins and minerals. Its
low glycemic index and high folate content reduce blood
glucose level and neural tube defects in newborn babies
(Paul et al., 2011). Soy Protein Isolate (SPI) is a commercial
soy protein product having at least 90% protein (dry basis)
which has been widely applied in the food industry as an
important ingredient due to its nutritional value, desirable
functional properties and low cost (Hao Hu et al., 2013).
Papaya (Carica papaya L.) is one of the important fruits of
tropical and subtropical regions in the world.

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EFFECT OF SPROUTING ON PHYSICAL PROPERTIES AND FUNCTIONAL AND

NUTRITIONAL COMPONENTS OF MULTI-NUTRIENT MIXES
Dipika Agrahar Murugkar, Paridhi Gulati and Chetan Gupta

The fruit is rich in -carotene, vitamin-A and C,

iron, calcium, protein, carbohydrates, phosphorous and good
source of energy. It is generally converted into powders and
added to food products to enhance its nutritional quality
(Kandasamy et al, 2012). Recent studies suggest that peanuts
consumption might reduce the risk of heart diseases by
lowering serum LDL-cholesterol level and reduce the risk of
development of type II diabetes (Fraser et al., 1992). The
health benefits of peanuts have been attributed to the
presence of minerals, vitamins, fatty acids, fiber,
antioxidants, phenolics and bioactive compounds (Griel et
al., 2004). Roasting is known to increase their antioxidant
activity (Mar win et al., 2011). Thus, owing to the numerous
nutritional and functional advantages of these ingredients,
they were used to formulate four different types of multinutrient mixes.
Cereals, millets and legumes are generally preprocessed by fermentation, germination (malting), cooking,
milling etc. in order to enhance their functionality and
nutritional value. Germination/sprouting/malting is a
biochemical process which involves transition of a seed from
dormant state to vital active state. It is a simple technique
that has been reported to improve the nutritive value of
foods. Several studies on the effect of germination on
legumes have found that germination can increase protein
content and dietary fibre; reduce tannin and phytic acid
content and increase mineral bioavailability (Rao and
Prabhavathi, 1982; Hussein and Ghanem, 1999; Ghavidel
and Prakash, 2007). Germination is reported to be associated
with increase of vitamin concentrations and bioavailability of
trace elements and minerals (El-Adawy et al., 2004).
Kaushik et al. (2010) found that germination improves
calcium, copper, manganese, zinc, riboflavin, niacin and
ascorbic acid content. In cereal grains, germination increase
oligosaccharides and amino acids concentration as observed
in barley (Rimsten et al., 2003), wheat (Yang et al., 2001),
oat (Mikola et al., 2001) and rice (Manna et al., 1995)
(Rusydi et al., 2011). Since germination is cheap and more
effective in improving nutritional value it was incorporated
in mixes to contribute to the nutrition of people (Rusydi et al
2011).
Several workers like Saha and Dunkwal, 2009;
Tiwari and Awasthi, 2012, Premakumari et al., 2012 etc.
have prepared multi-grain mixes using cereals, pulses etc.
However there is no study on the physical, nutritional and
functional quality of a combination of different grains with
legumes, dairy ingredients, protein isolates and fruits i.e.
multi-nutrient mixes.
Therefore in the present study, four different types of multinutrient mixes using various proportions of cereals, legumes,
millets, SPI, dairy ingredient, fruits and vegetables were
formulated. The effect of malting of finger millet and
sprouting of green gram present in the multi-nutrient mixes
on the nutritional components, functional components and

physical properties were analysed and compared with their

un-sprouted counterparts. These base mixes can be used
further to develop nutritional rich functional ready to eat
products for under-fed children.
MATERIALS AND METHODS
PREPARATION OF BASE MIX INGREDIENTS
Corn flour, wheat flour, Sorghum flour, Pearl millet
flour, split green gram, finger millet, whole green gram,
unsalted peanuts, dairy whitener, papaya, spinach, salt and
sugar were procured from the commercial markets in Bhopal,
India. Soy protein isolate containing 95% protein was
procured from Sonic Biochem, Indore, India. Corn flour,
wheat flour, sorghum flour and pearl millet flour were sieved
through mesh of size 600 microns to obtain a uniform particle
size. Finger millet, unsalted peanuts and split green gram
were first cleaned thoroughly and made free from dust, dirt,
stubbles and foreign matter. Peanuts (100g) were roasted at
130C for 8 min followed by cooling at room temperature.
All whole grains were then powdered using analytical mill
(Cole Parmar, IL, USA) at high speed (20,000 rpm). Papaya
was deseeded and de-skinned. The pulp was manually
extracted and dried in trays at 60C for 24h. The dried mass
was then powdered using analytical mill (Cole Parmar, IL,
USA) at high speed (20,000 rpm). Spinach leaves were
thoroughly washed with water several times to remove any
adhering dirt or dust and were dried at 60C for 24hrs in a hot
air oven (Meta-Lab scientific Industries, India) and powdered
using analytical mill (Cole Parmar, IL, USA) at high speed
(20,000 rpm). All powders were then sieved through mesh of
size 600 microns.
SPROUTING/MALTING OF INGREDIENTS
Finger millet and whole green gram were first
cleaned thoroughly and made free from dust, dirt, and foreign
matter. Any seeds which were spoiled or with cracked hull
were discarded and the remaining seeds were surface
sterilized with 0.1% (w/v) potassium permanganate solution.
For sprouting, seeds were soaked in distilled water for 4h at
room temperature (RT). The excess water was drained,
sample further rinsed with distilled water, seeds placed in a
single layer on filter paper in sterile petridishes and placed in
the Seed Germinator (Indosaw, India) at the 25C, 90% RH
for 24h for finger millet and 48h for green gram. After
sprouting the seeds were dried in an oven overnight at 60C.
They were then cooled in a desiccator, powdered using
analytical mill (Cole Parmar, IL, USA) at high speed (20,000
rpm) and sieved through mesh size of 600 microns.
COMPOSITION OF BASE MIXES
Four different types of multi-nutrient mixes were
formulated with various proportions of ingredients mentioned
in Table 1. The sprouted mixes were made by replacing the

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9

EFFECT OF SPROUTING ON PHYSICAL PROPERTIES AND FUNCTIONAL AND

NUTRITIONAL COMPONENTS OF MULTI-NUTRIENT MIXES
Dipika Agrahar Murugkar, Paridhi Gulati and Chetan Gupta

finger millet and green gram powder with their respective

sprouted/malted counterparts in the base mixes.

Mixes

Corn
flour

C1
SC1
C2
SC2
C3
SC3
C4
SC4

48
48
40
40
45
45
48
48

Table 1: Multi-nutrient combinations with proportions of various ingredients

Ingredients (g)
Wheat Green SGGF PMF Sorghum FMF MFMF DI
SPI PP
SP
flour
gram
flour
flour
20
7
5
5
7
5
20
7
5
5
7
5
20
10
8
5
7
5
20
10
8
5
7
5
20
5
8
5
7
5
20
5
8
5
7
5
20
7
5
7
5
20
7
5
7
5

RP

Salt

Sugar

5
5

3
3
3
3

5
5
5
5
-

C- Combination, SC- Sprouted combination. SGGF- sprouted green gram flour, PMF- Pearl millet flour, FMF- finger millet flour, MFMFmalted finger millet flour, DI- Dairy ingredient, SPI- Soy protein isolate, PP- papaya powder, SP- Spinach powder, RP- roasted peanuts
powder

PHYSICAL PROPERTIES
The main physical properties analysed for both unsprouted and sprouted combinations are as follows:
BULK DENSITY
Packed Bulk density was evaluated by measuring
the weight of known volume of sample. Samples were
poured into a graduated cylinder, gently tapped ten times and
filled to 10 ml. Results were expressed as g/ml. (Mandge et
al, 2011). The procedure was repeated 5 times and the
average value was reported.
WATER ABSORPTION INDEX (WAI) AND WATER
SOLUBILITY INDEX (WSI)
Water absorption index of the product was
determined by method outlined by Anderson et al., 1969. 2.5
g of ground sample was suspended in 30 ml of distilled water
at 30 C in a 50 ml tared centrifuge tube. The contents were
stirred intermittently over 30 min period and centrifuged at
3,000 g for 10 min. The supernatant liquid was poured
carefully into tared evaporating dish. The remaining gel was
weighed and WAI was calculated as the grams of gel
obtained per unit gram of sample. WSI was determined from
the amount of dried solids recovered by evaporating the
supernatant from the water absorption index test described
above (Anderson et al., 1969). It was expressed as a
percentage of solid in the sample extract (Mandge et al.,
2011).
LEAST GELATION CONCENTRATION
The Least Gelation Concentration (LGC) of the
flour blends was determined using the modified method of
Coffman & Garcia (1977). Sample suspensions of 2%, 4%,
6%, 8%, 12%, 14%, 16%, 18% and 20% (m/v) were

prepared in 10 ml distilled water in test tubes. The tubes

containing the suspensions were then heated for 1 hour in a
gentle boiling water bath, after which the tubes were cooled
rapidly in water at 4oC for 2 hours. Each tube was then
inverted one after the other. The LGC was taken as the
concentration when the sample from the inverted test tube
did not fall or slip.
PROXIMATE ANALYSIS
Combinations were weighed and dried at 60 C for
nutritional analysis. After complete drying, the powder was
sealed and stored in vacuum desiccators until used further for
analysis. The moisture content, fat content and crude protein
contents of the samples were estimated by the standard
methods (AOAC, 1990). The ash obtained after combustion
in the muffle furnace was used to prepare the ash solution,
which was in turn used for the estimation of calcium.
Calcium was precipitated in acidic medium as insoluble
calcium oxalate by adding saturated ammonium oxalate
solution. The precipitate was dissolved in dilute sulphuric
acid (1:9), heated and the oxalic acid thus released was
titrated against standard potassium permanganate solution in
warm condition (60 C) to get the calcium content of the
sample (Raghuramulu et al., 1993). Oxalic acid was analysed
by extraction with hydrochloric acid followed by
precipitation with calcium oxalate from de-proteinized extract
and subsequent titration with potassium permanganate
(Baker, 1952; Gupta et al., 2005).
ESTIMATION OF FUNCTIONAL COMPONENTS
Phenolics were quantified by the FolinCiocalteu
method of Singleton and Rossi (1965) as described
previously by Siwela et al., 2010. Samples were extracted
with acidified methanol followed by centrifugation for 10

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10

EFFECT OF SPROUTING ON PHYSICAL PROPERTIES AND FUNCTIONAL AND

NUTRITIONAL COMPONENTS OF MULTI-NUTRIENT MIXES
Dipika Agrahar Murugkar, Paridhi Gulati and Chetan Gupta

min .Sample extracts (0.5 ml) were mixed with 2.5 ml Folin
Ciocalteu phenol reagent in a 50-ml volumetric ask; 7.5 ml
20% (w/v) sodium carbonate was added. The contents were
mixed and the ask made up to volume with distilled water,
stoppered and thoroughly mixed. The asks were left to
stand at room temperature (approx. 25 C) for 2 h, after
which absorbance at 760 nm was measured. Gallic acid was
used as a standard. The stable 1, 1-diphenyl-2-picryl
hydrazyl radical (DPPH) was used for determination of free
radical-scavenging activity of the mixes by method described
by Lee et al., 2003. 0.5 g of sample was extracted using
aqueous methanol and centrifuged for 20 min at 2 C. 100
ml filtrate was mixed with equal volume of methanol and 5
ml of DPPH reagent. After mixing the solution thoroughly, it
was allowed to stand at room temperature for 20 min and
absorbance was measured at 517 nm.
RESULTS AND DISCUSSION
The effect of sprouting on the physical properties,
nutritional components and functional components of multi
nutrient mixes were studied and the results have been
presented below.
EFFECT
OF
SPROUTING
ON
PHYSICAL
PROPERTIES
The physical properties of the mixes are given in
table 2. The Bulk density of mixes ranged from 0.79g/ml to
0.85g/ml with a marginal non-significant (p0.05) increase
in sprouted mixes. Bulk density is a measure of heaviness of
flour (Nicole et al., 2010) and is generally affected by the
particle size and the density of the flour. It is very important
in determining the packaging requirement, material handling
and application in wet processing in the food industry
(Adebowale et al., 2005).
For both sprouted and unsprouted combinations, mixes that contained higher amount
of corn flour showed higher WAI, which could be due to
their higher amylose/amylopectin ratio (Nicole et al. 2010).
Also, since all combinations contained Soy Protein Isolates,
it may have contributed to high WAI, as also reported by
Abioye, 2011. On sprouting the WAI increased significantly
(p0.05) (Com 1: 2.26g/g and Com 2: 2.60g/g) indicating the
ability of flour to absorb water. Among the sprouted
combinations the highest WAI was obtained for samples
containing sprouted green gram, which could be due to
increased protein content of the green gram on sprouting.
Protein sub-units have more water binding sites increasing
water absorption capacity (Dev and Quensil, 1988) which in
turn increases the gel forming ability of the mixes. From the
results obtained, it was observed that sprouting had a
statistically significant (p0.05) effect in increasing the WSI
which may be due to increased activity of amylases and
corresponding increase in the soluble polysaccharides
content (Almeida-Dominguez et al., 1996). The increase in
WSI with sprouting is of significance since it gives an

indication that sprouting can be used to increase the amount

of soluble materials, such as starch and amino acids, which
can be easily digested (Pelembe et al., 2002). Least Gelation
concentration (LGC) for all the un-sprouted combinations
was found to be 6% whereas it reduced to 4% on sprouting
indicating good gelation ability and better gelation
characteristics of the sprouted flours (Onyeka and Dibia,
2002, Kinsella, 1979).
Table 2: Physical properties of base mixes
Mix

C1
SC1
C2
SC2
C3
SC3
C4
SC4

Bulk
density
(g/ml)
0.81 0.5
0.84 0.8
0.79 0.6
0.82 0.9
0.80 0.5
0.82 0.4
0.82 0.5
0.85 0.6

WAI
(g/unit g
sample)
2.29 0.0
2.60 0.1
2.11 0.2
2.26 0.1
2.18 0.4
2.41 0.5
2.22 0.1
2.26 0.3

WSI (%)

LGC
(%)

14.64 0.5
21.36 0.8
12.57 0.3
23.23 0.3
19.29 0.5
21.54 0.2
16.72 0.7
20.25 0.5

6 0.0
4 0.0
6 0.0
4 0.0
6 0.0
4 0.0
6 0.0
6 0.0

Mean SD; C- Combination; SC- sprouted combination; WAIWater absorption index, WSI- Water solubility index, LGC- Least
gelation concentration

EFFECT OF SPROUTING ON NUTRITIONAL AND

ANTI-NUTRITIONAL COMPONENTS
The results obtained for nutritional analysis of both
sprouted and un-sprouted mixes are presented in Table 3. No
statistically significant effect was found on the moisture and
ash content of mixes on sprouting. The major effect of
sprouting/malting was seen on protein and fat contents of the
mixes. The crude protein (CP) content of sprouted mixes
ranged from 22.5 to 24.8 % and was significantly higher
(p0.05) than un-sprouted mixes where CP ranged from
15.5% to 18.7%. Similar findings were reported by Ghavidel
and Prakash, 2007; Oshtubo et al., 2004 and Kaushik et al.
2010. The increase seen could be due to a compensatory
increase in free amino acids and peptides (Adjei-Twum et al,
1976) and increase in non-protein nitrogenous constituents
during germination (Thapar et al, 1974). Fats were degraded
significantly (p0.05) during sprouting/malting process as
also reported by several researchers (Mostafa et al, 1987;
Bau et al., 1997). The decrease in oil contents on sprouting
may be attributed to their utilization in the sprouting process
as energy sources (Vineet Kumar et al., 2006). The increase
in respiration rate during germination brings about the
release of energy from the breakdown of carbon compounds.
Germination changes the stored insoluble nutrients in the
cotyledons to soluble nutrients through the hydrolysis of
macromolecules (Lorenz, 1980). The anti-nutritional factor
analysed in our study was oxalic acid. The oxalic acid
content ranged from 33.3 to 101.2 mg% in un-sprouted

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11

EFFECT OF SPROUTING ON PHYSICAL PROPERTIES AND FUNCTIONAL AND

NUTRITIONAL COMPONENTS OF MULTI-NUTRIENT MIXES
Dipika Agrahar Murugkar, Paridhi Gulati and Chetan Gupta

mixes with maximum being in combination 4. This

combination contained finger millet flour and spinach, which
is known to have high amount of oxalic acid (Savage et al.
2000). On sprouting the oxalic acid content decreased
significantly (p0.05) and ranged from 21.6-77.6 mg%
During germination, oxalate oxidase gets activated which
breaks down oxalic acid into carbon di oxide and hydrogen
peroxide and releases calcium (Illett, 1998). The effect of
this change was seen correspondingly on calcium content of
the mix which increased on sprouting as oxalic acid is known
to interfere with calcium absorption (Proetti et al, 2009). The
maximum effect was seen in Combination 4 in which
calcium content increased from 107.7 to 145.2 mg%. A
32.6% decrease in oxalic acid content of Combination 4
increased its calcium content by approximately 35% due to
the sprouting of finger millet. The effect of sprouting on
oxalic acid and calcium content of mixes is shown in Fig 1.
Table 3.Nutritional analysis of multi-nutrient mixes
Mix
C1
SC1
C2
SC2
C3
SC3
C4
SC4

Moisture
(%)
6.0 0.3
6.6 0.0
6.0 0.7
6.9 0.0
6.0 0.6
7.0 0.1
5.8 0.2
6.6 0.2

Protein (%)

Fat (%)

Ash (%)

17.8 0.2
23.6 0.5
18.7 0.5
24.8 0.2
15.5 0.2
22.7 0.2
15.5 0.5
22.5 0.5

6.9 0.4
2.8 0.3
4.6 0.2
1.8 0.4
7.5 0.1
2.2 0.5
6.9 0.4
2.6 0.1

5.8 0.0
6.8 0.0
2.0 0.0
3.9 0.0
1.8 0.1
2.9 0.0
5.5 0.0
7.5 0.1

C- Combination; SC- sprouted combination; Mean SD

EFFECT OF SPROUTING ON FUNCTIONAL

COMPONENTS
The content of functional components of mixes is
given in Table 4. Phenolics are known to impart antioxidant
properties and serve as radical scavengers thereby imparting
several health benefits like reducing the risk of cancer,
diabetes, cardiovascular diseases etc. (Cevallos-Casals and
Cisneros-Zevallos, 2010). They also contribute to improving
colour and sensory attributes of food (Troszynska et al.,
2006). Phenolics content of the mixes (mg/ 100g equivalent
of Gallic acid) ranged from 103.5 to 115.0 which increased
on sprouting to 121.7-139.7. The maximum increase of 18%
in total phenolic content was seen in combination 3 due to
sprouting of green gram. Similar effect of sprouting of green
gram on phenolics was reported by Troszyynska et al., 2006.
It has been reported that increase in phenolics during initial
stage of germination is mainly to prevent seeds from
oxidative damage (Cevallos-Casals and Cisneros-Zevallos,
2010). Antioxidants are substances that can prevent or delay
oxidative damage of lipids, proteins and nucleic acids by
reactive oxygen species, which include reactive free radicals.

They scavenge radicals by inhibiting initiation and breaking

chain propagation or suppressing formation of free radicals
by binding to the metal ions, reducing hydrogen peroxide,
and quenching superoxide and singlet oxygen (Shi, Noguchi,
& Niki, 2001). The antioxidant capacity measured as %
radical scavenging activity ranged from 5.1 to 8.6 with
maximum in Combination 2 and 3 as they contained papaya
powder which is rich in carotene and is known to have good
antioxidant activity and is a potent radical scavenger (Lim et
al., 2007). On sprouting the antioxidant capacity of all mixes
increased significantly (p0.05) due to increase in activity of
antioxidant enzymes like superoxide dismutase, glutathione
peroxidase, catalase etc. The highest value of 9.8 % RSA
was observed in sprouted combination 3 due to sprouting of
green gram. Ramesh et al., 2011 reported that on sprouting
of green gram its antioxidant potential increases either due to
increased amount of phenols or similar compounds or
activation of enzymes. Therefore, sprouting increases the
functional components in mixes improving quality of mixes.
Table 4: Values of functional components present in
mixes
Mix
C1
SC1
C2
SC2
C3
SC3
C4
SC4

Phenolics (%mg eq of
gallic acid/100g)
103.5 4.9
121.1 4.1
113.2 0.4
130.7 4.6
115.0 1.3
139.7 5.8
112.7 0.2
124.7 0.4

Antioxidants
(% RSA)
5.1 0.6
7.7 0.6
8.5 0.5
9.2 0.1
8.6 0.4
9.8 0.3
7.1 0.1
8.2 0.1

C- Combination; SC- sprouted combination; Mean SD

Figure 1: Comparison of calcium and oxalic acid content

before and after sprouting in various combinations

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12

EFFECT OF SPROUTING ON PHYSICAL PROPERTIES AND FUNCTIONAL AND

NUTRITIONAL COMPONENTS OF MULTI-NUTRIENT MIXES
Dipika Agrahar Murugkar, Paridhi Gulati and Chetan Gupta

CONCLUSION
The multi-nutrient mixes formulated from
combination of various cereals, millets, pulses, SPI, dairy
ingredient, roasted peanuts etc were rich in protein, minerals,
vitamins, antioxidants, phenolic compounds, dietary fibres
and other important nutrients. From the results obtained it
can be seen that sprouting/malting helps in increasing the
nutritional components and reducing the anti-nutritional
components of multi-nutrient mixes which further enhanced
their nutritional, physical and functional properties. Among
all four samples, combination 3 was found to have maximum
increase in functional components due to sprouting of green
gram whereas combination 4 had maximum reduction in its
anti-nutritional components. Thus, sprouting had varied
effect on different combinations. Sprouting had marked
effect on physical properties of the mixes too which
increased their ability to be processed into various ready to
eat products for children. Thus, sprouting was found to be a
useful processing step in improving the quality and
functionality of multi-nutrient mixes.
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