Physico-chemical properties of grains (cereal, millets and pulses) used in development of multigrain product

Abstract

The present studies on physico-chemical properties of grains of cereal, millets and pulses used for development of multigrain product was conducted to produce a meal that is fortified with millets and pulses to increase its nutritional content. The formulation included barnyard, sorghum, pearl millet, pigeon pea, green gram, Bengal gram and wheat to make a nutritionally balanced meal rich in proteins, fibre, vitamins, and minerals. The assessment includes a complete examination of physico-chemical properties of grains. The physical properties of grains, including length, width, bulk density, 1000 kernel weight, angle of repose and porosity were measured while the chemical properties of grains including assessment of moisture, protein, fat, ash, carbohydrate and crude fibre disclosing unique dimensions and qualities. Furthermore, the multigrain mixture have low glycemic index makes it a good choice for persons with diabetes and obesity, confirming its significance as a functional food in improving health and wellbeing. Creating multigrain mixture incorporating millet and pulses has the potential to be a more nutritious alternative to regular food products. It contains balanced macronutrient composition. The multigrain mixture has nutritional advantages makes it a great choice for people of all ages, especially those wishing to increase their consumption of whole grains and plant-based proteins. Furthermore, using locally accessible millets and pulses promotes sustainable food security through facilitating the use of underutilized crops.