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Studies On Drying Characteristics And Nutritional Composition Of Sprouted Wheat And Finger Millets

Author:

Pandhre G.R., Satwase A. N. and Syed Imran Hashmi

Subject Area:

Physical Sciences and Engineering

Abstract:

Sprouting and roasting of wheat and finger millets supposed to increase the nutritive value and decrease the antinutritional factors. These roasted and sprouting finger millets and wheat could find application in development of various weaning food preparations. In present investigation, efforts were made to study change in nutritional properties of sprouted wheat and finger millet. Further two different methods of drying viz. solar and Infra red drying, were implied to analyze the effect of drying method on nutritional composition. The results revealed that infra-red drying drastically reduces the time required for drying of sprouted wheat and finger millets. However, nutrient losses in case of infra-red drying observed to be higher compared to that of sun drying.

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