Vol. 11, Special Issue 11 (2022)

Author(s):
Kour Harleen, Kaul Rajkumari and Hans Monika

Abstract:
The dried grains of both the cereals (wheat and barley) and legumes (soybean and chickpea) were variedly processed by germinating at 30± 2 °C for 72 hours for cereals and 24 hours for legumes. The germinated grains were washed and kilned by drying in hot air oven at a temperature of 65± 5 °C. Cereal and legumes were processed by roasting in hot air oven at 120 °C for 10 min and then cooled. Malted and roasted cereal and legume grains were milled into flour and analysed. Malting and roasting induced beneficial changes in the cereal (wheat and barley) and legume (chickpea and soybean). The protein content increased from 11.96 to 12.34 percent in wheat; from 12.34 to 12.54 percent in barley; from 17.34 to 19.53 percent in chickpea and from 40.63 to 42.28 percent in soy bean. Crude fibre, ash, carbohydrates also increased after malting and roasting. However the moisture content decreased after malting and roasting.