Vol. 12, Issue 12 (2023)

The present study was carried out to study the nutritional quality and effects of malting on minerals specifically. In the malting process, the soaking (12hrs), germination (24hrs) and drying (12hrs) was carried out during this process. Results obtained showed that moisture, protein, fat, carbohydrate, ash and crude fibre content of raw Mothbean were 9.29±0.25%, 21.53±0.3%, 1.24±0.2%, 60.13±0.87%, 3.41±0.01%, 4.4±0.1% respectively. Results obtained also showed that calcium, iron, phosphorus, magnesium content of raw and malted Mothbean were varied between 202.33±2.51 to 180±1.42%, 9.41±0.2 to 11.3±0.4%, 218±2.64 to 200.4±2.52%, 230.38±1.05 to 237.5±1.09% respectively. Therefore, the malting process helps in improving the nutritional value and can be concluded from the obtained results that malted Mothbean were high in nutrients which makes it an important source for value addition in food commercialization.