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NUTRITIONAL EVALUATION OF MALT FLOUR AND ITS PREPARATION AT HOUSEHOLD LEVEL
Abstract and Figures
Barley was procured from the local market to prepare malt flour. The process involved cleaning, washing, steeping , germination, drying, grinding and packaging. All these processing steps were standardized. Chemical analyses of raw barley and barley malt flour were carried out. The data revealed that raw barley had moisture, ash, crude protein , crude fat, crude fiber and carbohydrate contents of 11.42, 2.05, 12.01, 1.34, 6.12 and 67.06%, respectively, while malt flour had those of 4.5% (moisture), ash (1.78%), crude protein (10.50%), crude fat (1.05%), crude fiber (4.84%) and carbohydrates (77.33%). Significant reduction in protein content and increase in moisture content was observed in malt flour during storage at room temperature. The prepared flour was of white color having a good flavor. The flour could serve as a nutritional tool to fight against malnutrition.
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