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NUTRITIONAL EVALUATION OF MALT FLOUR AND ITS PREPARATION AT HOUSEHOLD LEVEL

Authors:
  • The Univrsity of Agriculture, Peshawar

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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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... Malted barley is a highly nutritious food but is rarely used in making baked products. The use of malted barley increases biofunctional substances and improves organoleptic qualities due to softening of texture and increase of flavor in grains which leads to particular flavor given to the derived products (Arif et al., 2014). During the malting process, hydrolytic enzyme production and/or release is maximized leading to cell-wall degradation and protein solubilization with a minimal starch breakdown (Hornsey, 2013). ...
... Fat content in wheat flour and malted barley flour was found to be 1.35% and 1.05% which are similar as per the reports of Arif et al. (2014) respectively. However, the fat content of oats flour is 8.3% which is quite higher than that reported by Zhao et al. (2014). ...
... higher in comparison to wheat flour and oats flour. A similar amount of fiber content in malted barley flour is also reported by Arif et al. (2014). The ash content in oats flour and malted barley flour is almost four times that in wheat flour and similar quantities of ash content in oats flour and malted barley flour were reported by Bhaduri (2013) and Arif et al. (2014) respectively. ...
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