Jaya Tripathi Janardan Singh


The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher than other conventional flours. The nutritional quality of the obtained nutri flour suggests that the flour can be considered as an alternative to conventional existing flours in process of food product development ensuring better nutritional quality of developed products.




Barnyard millet, Conventional flours, Food product development, Nutri flour, Pearl millet

AOAC. (2007). Official methods of analysis 18th edition. Association of official Analytical Chemists, Washington, DC
Anu, Sehgal S. and Kawatra. A. (2008). Development and nutritional evaluation of pearl millet rich banana cake. Journal of Dairying, Foods and Home Sciences, 27 (2): 138 – 141
Chouhan, E.S., Yadav, S. and Negi, N. (2016). Proximate, phytochemical and antinutrient analysis of unprocessed and processed barnyard millet flours. International Ayurvedic Medical Journal, [e-journal], 2482-2487
Day, J.R.A. and Underwood A.L. (1986) Quantitative Analysis. 5th Edition. Prentice Hall Publication, Eaglewood Cliffs. Pp 710
De Ancos, B., Sgroppo, S., Plaza, L. and Cano, M. P. (2002). Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment. Journal of the Science of Food and Agriculture, 82, 790–796
Desai, D. A., Kulkarni, S.S., Sahoo, A.K., Ranveer, R.C. and Dandge, P.B. (2010). Effect of supplementation of malted ragi flour on the nutritional and sensory quality characteristics of cake. Advanced Journal of Food. Science and Technology, 2 (1): 67-71
Dykes, L. and Rooney, L.W. (2006). Sorghum and millet phenols and antioxidants. Journal of Cereal Science, 44:236-251
Elyas, S. H., El-Tinay, A. H., Yosif, N.E. and Elsheikh, E.A. (2002). Effect of fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chemistry, 78: 75–79
Gautam, L., Chaturvedi, N. and Srivastava, R. (2015). Impact of Malting on Nutritional Composition of Foxtail Millet, Wheat and Chickpea. Journal of Nutrition and Food Sciences, 5:5, http://dx.doi.org/10.4172/2155-9600.1000407
Jain, A. (2012). Utilization of amaranth for the preparation of value added ready-to-eat extruded snacks. M.Sc. Thesis, CCSHAU, Hisar
Nazni, P. and Devi, S.R. (2016). Effect of Processing on the Characteristics Changes in Barnyard and Foxtail Millet. Journal of Food Processing and Technology, 7:566. doi:10.4172/2157-7110.1000566
Obadina, O.A., Isaac, O.I., Ifeoluwa, O.A., Antonio, G.S., Carlos, W.P.C. and Henriqueta, T.B. (2016). Nutritional and Physicochemical properties of flour from native and roasted whole grain pearl millet (Pennisetum glaucum [L.]R. Br.). Journal of Cereal Science.70:247-252
Sadasivam, S. and Manickam, A. (1996). Biochemical methods. 2nd edition, New Age International (p) Ltd. Publisher, New Delhi, pp 179–186
Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods Enzymol., 299:152-178
Suma, P.F. and Urooj, A. (2014). Influence of germination on bioaccessible iron and calcium in pearl millet (Pennisetum typhoideum). Journal of Food Science and Technology, 51(5): 976–981
Veena, B. (2003). Nutritional, functional and utilization studies on barnyard millet. M.Sc. Thesis, University of Agricultural Sciences, Dharwad, India
Tripathi J. (2013). Utilization of Malting for Development of Value Added Products from Selected Millets. M.Sc. Thesis. University of Allahabad, Allahabad, India
Research Articles

How to Cite

Nutritional potential of malted nutri flour against conventional flours used in Indian food products. (2019). Journal of Applied and Natural Science, 11(3), 694-697. https://doi.org/10.31018/jans.v11i3.2150