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Development of quick cooking multi-grain dalia utilizing sprouted grains.

D Mridula1, Monika Sharma2, R K Gupta2

  • 1Food Grains and Oilseeds Processing Division, Central Institute of Post Harvest Engineering & Technology, Ludhiana, 141004 Punjab India ; FG & OP Division, CIPHET (ICAR), Ludhiana, 141 004 Punjab India.

Journal of Food Science and Technology
|September 8, 2015
PubMed
Summary

New multi-grain dalia (MGD) formulations using sprouted wheat and a grain mix showed promising results. The MGD with 25% sprouted wheat and 75% grain mix offers quick cooking, good nutrition, and high sensory acceptability.

Keywords:
DaliaIn vitro protein digestibilityMulti-grainQuick cookingSprouting

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Area of Science:

  • Food Science
  • Nutritional Science
  • Cereal Science

Background:

  • Traditional dalia is a staple, but processing limitations can affect nutritional value and cooking time.
  • Sprouting grains can enhance nutritional profiles and reduce cooking duration.
  • Developing multi-grain formulations offers opportunities to improve nutrient density and functional properties.

Purpose of the Study:

  • To develop and evaluate multi-grain dalia (MGD) formulations using sprouted wheat and a mixture of barley, sorghum, and pearl millet.
  • To assess the impact of varying ratios of sprouted wheat and the grain mixture on physical properties, cooking characteristics, nutritional content, and sensory acceptability.
  • To identify an optimal MGD formulation for acceptable quality and quick cooking.

Main Methods:

  • Preparation of MGD formulations with different proportions of sprouted wheat and a standardized barley, sorghum, and pearl millet mix.
  • Determination of grit recovery yield and particle size distribution for individual grains and MGDs.
  • Measurement of cooking time and rehydration ratio for all MGD formulations.
  • Analysis of in vitro protein digestibility, protein content, crude fiber, calcium, and iron content.
  • Sensory evaluation of MGD samples for overall acceptability.

Main Results:

  • Sprouting significantly reduced cooking time by approximately 50%.
  • MGD formulations exhibited cooking times ranging from 3.91 to 4.42 minutes.
  • While protein content decreased with increased grain mix proportion, in vitro protein digestibility remained consistent (58.68-62.75%).
  • Sensory acceptability scores were high (≥8.0) for formulations containing up to 75% of the grain mix.
  • The MGD formulation with 25% sprouted wheat and 75% grain mix demonstrated excellent overall sensory acceptability, rich crude fiber, calcium, and iron content.

Conclusions:

  • Multi-grain dalia formulations incorporating sprouted grains offer a viable option for quick-cooking cereal products.
  • The optimal formulation (25% sprouted wheat: 75% grain mix) provides a balance of desirable sensory attributes, nutritional benefits (crude fiber, calcium, iron), and reduced cooking time.
  • These findings support the development of acceptable quality, convenient multi-grain dalia products for consumers.