Abstract
Malting of seeds enhance its nutritional value through induced hydrolytic activity. Local varieties of fingermillet and mungbean were selected to evaluate the nutritional changes during malting process. Both fingermillet and mungbean seeds were steeped in boiled cool water (w/v=1:2) for 6 hours at ambient temperature (30°C) and germinated for different time of 12, 24 and 36 hours. The germination stopped at different time interval by drying in sunlight. The raw and malted seeds of fingermillet and mungbean were ground into fine flour and analyzed for their proximate composition. The results revealed that there was a significant increase (p 0.05) found in moisture, total fat, crude fibre, ash and total sugar content during malting of both fingermillet and mungbean for 36 hours.
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Claims 4
Claim · model-written summary
Malting for 36 hours significantly increased moisture, total fat and crude fibre in fingermillet.
- Taxon
- fingermillet
Eleusine coracanae1 - Treatment
- maltinge1
- Outcome
- moisture, total fat, crude fibree1
- Direction
- increasee1
- Qualifier
- for 36 hourse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“there was a significant increase (p 0.05) found in moisture, total fat, crude fibre, ash and total sugar content during malting of both fingermillet and mungbean for 36 hours”
Claim · model-written summary
Malting for 36 hours significantly increased ash and total sugar content in fingermillet.
- Taxon
- fingermilletEleusine coracanae1
- Treatment
- maltinge1
- Outcome
- ash and total sugar contente1
- Direction
- increasee1
- Qualifier
- for 36 hourse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“there was a significant increase (p 0.05) found in moisture, total fat, crude fibre, ash and total sugar content during malting of both fingermillet and mungbean for 36 hours”
Claim · model-written summary
Malting for 36 hours significantly increased moisture, total fat and crude fibre in mungbean.
- Taxon
- mungbean
.jpg?width=60)
Vigna radiatae1 - Treatment
- maltinge1
- Outcome
- moisture, total fat, crude fibree1
- Direction
- increasee1
- Qualifier
- for 36 hourse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e1“there was a significant increase (p 0.05) found in moisture, total fat, crude fibre, ash and total sugar content during malting of both fingermillet and mungbean for 36 hours”
Claim · model-written summary
Malting for 36 hours significantly increased ash and total sugar content in mungbean.
- Taxon
- mungbeanVigna radiatae1
- Treatment
- maltinge1
- Outcome
- ash and total sugar contente1
- Direction
- increasee1
- Qualifier
- for 36 hourse1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“there was a significant increase (p 0.05) found in moisture, total fat, crude fibre, ash and total sugar content during malting of both fingermillet and mungbean for 36 hours”
The same questions in other papers
processing · quality: grain · Eleusine coracana (finger millet)Results agree
2 papers in the same direction as this paper
- positive
- positive
processing · quality: grain · Vigna radiata (mung bean)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.