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

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