Standardisation and Evaluation of Foxtail Millet Based Malt Mix

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Jelang Jelku D. Sangma
W. Jessie Suneetha
B. Anila Kumari
K. B. Suneetha Devi


Foxtail millet has been consumed similar to rice from times immemorial and many products like soups, vermicelli, pasta and malt mixes were done in recent times to increase the nutrient content of various food products. Due to climate changes, millet usage is increasing nowadays as they require less irrigation and can grow in arid and semi-arid region to achieve nutrition security. The present research was carried out at Post Graduate & Research Centre, PJTSAU, Rajendranagar, Hyderabad using malted foxtail millet to increase the carbohydrates, energy, vitamin C, bioavailability of protein and other nutrients. Malt mix were prepared from germinated malt foxtail millet, roasted bengal gram and milk powder in five different formulations. Sensory evaluation was done using 9-point hedonic scale for selection of best accepted and it was found that germinated foxtail to roasted bengal gram dal in the ratio of 2:1 was best accepted.  This malt mix along with control germinated foxtail was further analysed for proximate composition and vitamin C content. The selected composite’s moisture, ash, fat, protein and crude fibre content were higher for test foxtail millet mix whereas carbohydrates, energy and vitamin C were high for control foxtail millet mix.  The lower carbohydrate and energy content as well as higher protein and crude fiber level in the test foxtail millet mix makes it an ideal supplementary food with dense nutrients for children between 1 – 3 years of age. The development of malt mix was carried out for a period of six month including the period of standardization of germination conditions for foxtail millet. 

Malt mix, germinated foxtail millet, energy dense supplementary food, preschool children

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How to Cite
Jelku D. Sangma, J., Suneetha, W. J., Kumari, B. A., & Devi, K. B. S. (2019). Standardisation and Evaluation of Foxtail Millet Based Malt Mix. International Research Journal of Pure and Applied Chemistry, 19(2), 1-9.
Original Research Article


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