EFFECT OF GERMINATION ON ANTI-NUTRITIONAL FACTORS OF CEREAL & LEGUMES AND THEIR MALT USE IN SARBOTTAM PITHO FOR INFANTS

Abstract

A nutritionally rich weaning food i.e. Sarbottam Pitho was prepared suited for children aged 1 to 3 years from germinated soybean, maize, wheat and apple. Five different formulations of Sarbottam Pitho A, B, C, D and E were prepared varying the amount of apple i.e. 5%, 10%, 15%, 20% and 25% respectively while the proportion of cereals and legumes were kept constant at ratio of 2:1 in each formulation. Locally available and cheap raw materials were used where cereals was used as the staple source, legumes as a protein source and apple as a source of vitamins and minerals and sweetness followed by pretreatment i.e. germination. Cereals and legumes were germinated for several days and the tannin and phytic acid content in each sample was checked each day. It was found that the tannin and phytic acid content was reduced in the germinated sample in comparison to raw sample. On the basis of analysis of each germinated sample in each germination days, it was found that wheat had the least tannin and phytic acid content after 72 hours of germination and soybean and maize had the least tannin and phytic acid content after 96 hours of germination. Optimum germination of soybean, wheat and maize showed a reduction of tannin by 43%, 41% and 43% respectively and phytic acid by 52%, 48% and 47% respectively. From the sensory evaluation and statistical analysis of the five products, product E containing 25% apple powder was found to be the best among the all. The total cost for the preparation was calculated as NRs. 172 per Kg. Hence, the prepared Sarbottam Pitho is nutritious and cost effective weaning food which is beneficial in terms of digestibility, bioavailability and physiological function for infants.