Development of micronutrients and bioactive compounds rich malted drink with selected plant-based ingredients.

Abstract

The study aims to develop a micronutrients and bioactive compounds rich, new malted drink formula using malted green gram (Vigna radiata), soybeans (Glycine max), watermelon (Citrullus lanatus) seed kernel and ginger (Zingiber officinale) rhizomes. The sensory analysis data revealed that the formula which contains 52.17 % of soybean flour, 26.00 % of malted green gram flour, 17.39 % of watermelon seed kernel flour and 4.34 % of ginger powder has the highest overall acceptability. This selected formula contained moisture (3.27 ± 0.29 %), total ash (3.96 ± 0.39 %), total fat (12.93 ± 0.19 %), protein (33.58 ± 0.64 %), crude fiber (2.70 ± 0.49 %), carbohydrate (43.56 ± 0.89 %), reducing sugars (4.98 ± 0.13 %) and dietary fiber (18.67 ± 0.36 %). Considerable amounts (mg/100 g) of Potassium (2332.19 ± 5.69), Phosphorus (1003.78 ± 9.12) and Magnesium (374.07 ± 3.36) were reported. The fatty acid profile was dominated by polyunsaturated fatty acids (60.53 %) including Linoleic acid (56.40 %) and α-Linolenic Acid (4.13 %). The detected amounts of prominent micronutrients and α-Linolenic Acid adequately comply with the Recommended Dietary Allowance (RDA) values. Moreover, the new formula possessed 2.3 ± 0.11 mg GAE/g of total phenolic compounds and exhibited significantly high DPPH (12.81 ± 2.19 mg/ml) and ABTS (25.16 ± 0.41 mg/ml) radical scavenging activities.

Keywords

• Malted green gram
• Watermelon seed kernel flour
• Polyunsaturated fatty acids
• Linolenic acid
• Minerals
• Phenolic compounds