Formulation of a weaning food with low hot-paste viscosity based on malted ragi (Eleusine coracana) and green gram (Phaseolus radiatus)

摘要: (i) Ragi (Eleusine coracana) and (ii) green gram (Phaseolus radiatus) were steeped in water for 24-96 h amylase activity paste viscosity pattern determined. After 16 of steeping germinated 48 24 resp., dried powdered after the removal vegetative portion bran, mixed ratio 70:30 to produce a malted weaning food (MWF). Significant increase decrease occurred with progressive germination (ii). showed higher enzymic changes than Hot MWF was much lower that some proprietary brands foods at 15% slurry concn. It found hotpaste sold Indian markets could be reduced by addition 5% barley powder.