Information of preschool children (400), pregnant women (100) and lactating women (100) was collected. Anthropometric, hemoglobin, clinical and morbidity assessments were carried out before & after supplementation. Amylase Rich Malted Mixes (ARMMs) 2 types (Ragi/Wheat) were formulated and suitable products namely laddu, roti, kheer and porridge were prepared using formulated malted mixes. Malting decreased grain length, width, kernel weight (0.45 to 19.0g), volume (0.50 –31.2 ml) and hardness (1.12 to 5.9 kg/cm2), thus reduced the bulk density of the malted mixes. Chemical composition revealed that, the significant increase (P<0.05) in fat (2.27 g), carbohydrate (98.0 g) and calorie (396 kcal) content of wheat malted mix. However significant increase was observed in calcium (440 mg), thiamine (0.7 mg) and riboflavin (0.9 mg) content of ragi malted mix. Germinated greengram had significantly higher protein (33.0 g), fibre (11.5 g), iron (8.0 g) and vitamin C (157.8 mg) content. The selected preschool children, pregnant women & lactating women were divided into 3 groups. Group II and III fed with ragi malted mix & wheat malted mix respectively served as the experimental groups and remaining group I served as the control group. Significant increase was observed in weight of preschool children and lactating women after supplementation. Hemoglobin level in pregnant and lactating women significantly increased (P<0.01) after supplementation. Considerable reduction (50%) in the incidence of PEM, vitamin A, B vitamins, vitamin C and iron deficiency symptoms in experimental groups. After supplementation, morbidity rate decreased to 50% both the Group II and III.
Key words: Malted foods, chemical composition, physical parameter.
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