Dietary bulk as a limiting factor for nutrient intake with special reference to the feeding of pre-school children. III. Studies on malted flour from ragi, sorghum and greengram.

The present study has attempted to take the
traditional technology of malting to the laboratory,
to carry out experiments in order to evaluate its
effect on important qualities of the grains. Comparative
amylolytic activity during germination of two
chief millet grains, ragi and sorghum, and formulation
of a blended weaning food containing a
mixture of germinated ragi and green gram was
attempted. Green gram was chosen for its low
content of flatus factors as compared with other
legumes