Effect Of Germinating Time On Proximate Composition And Enzymatic Activity Of Food Mix

Research Article
Nidhi Chaudhary., Swati Vyas and Ila Joshi
DOI: 
xxx-xxxxx-xxxx
Subject: 
science
KeyWords: 
Germination, Enzymatic Activity, Protease Activity, Anti- Nutritional factor, Minerals estimations.
Abstract: 

Despite praiseworthy advances in economic prosperity and in the field of medical therapeutics, malnutrition continues to be a significant public health problem in India. Given the grimness of the current situation, there is clearly a need to improve and improvise the management of Malnutrition. One of the suggested methods has been the use of nutritious premixes at home for children with uncomplicated malnutrition in order to improve their nutritional status . Amylase rich premixes can be used directly to address the twin problem of dietary bulk and poor energy density of most of the weaning gruels of the poor. These germinated cereal flour are extremely rich in enzyme alpha amylase. Keeping all the above discussed aspects in mind the present investigation was planned to develop amylase rich premixes. The purpose of this study was to develop standard and amylase rich premixes followed by estimation of their nutrient composition. For development of premixes germination process was used and the analysis of nutrient composition was done by standard techniques from the NIN, 2003.