Malting improves nutritional properties of sorghum-mungbean: Banana composite flour

Composite flours were developed using sorghum, mungbean and banana flour. Unprocessed/malted sorghum was used at three levels, namely, 60, 50 and 40 percent. It was supplemented with blanched mungbean 20, 30 and 40% respectively. Blanched banana flour was used at 20 percent level in all three sorghum-mungbean-banana composite flours. Incorporation of malted sorghum flour resulted in significant reduction in moisture, protein and fat content of all the composite flours. A non-significant increase was observed in crude fibre content. The ash content also depicted a non-significant decrease (p≤ 0.05). A significant (p≤ 0.05) increase in total soluble sugars, reducing sugars and non-reducing sugars along with a significant (p≤ 0.05) decrease in starch content was observed. It significantly (p≤ 0.05) improved the in vitro protein as well as starch digestibility. The developed composite flours have the potential to be used as base to develop weaning foods.