EFFECT OF GERMINATION AND MALTING PROCESS ON NUTRITION AND AMINO ACID PROFILING ON THE COMBINE CEREALS (MILLET AND SORGHUM) AND LEGUME (PIGEON PEA)
Abstract
his study investigates the effects of germination and malting on the nutritional composition and acid profile of composite flour produced from Millet, Sorghum, and Pigeon pea. The grains and legumes were subjected to controlled germination and malting processes before being processed into flour blends. Proximate composition, amino acid profile, and organic acid content were analyzed. Results indicated improved protein digestibility, increased levels of essential amino acids, enhanced vitamin content, and reduced anti-nutritional factors. Organic acids such as lactic and acetic acids increased, contributing to improved shelf stability and flavor. The study concludes that germination and malting significantly enhance the nutritional and functional quality of composite flours, making them suitable for use in functional foods and weaning diets.
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