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Description
Beneficial impacts of sprouting legume seed explored. Temperature-dependent hydration kinetics and physico-chemical traits of mung bean covered. The hydration rate depends on the soaking temperature. Modeled the hydration phenomena with the available mathematical models and their fitting adequacy adjudged. The soaking time and temperature as optimized were followed to subject the hydrated mung bean to germinate under specific conditions. After dehydrating the malted seeds and flour were further analyzed for the physico-chemical, functional, and nutritional characterization. Several advanced instrumental analysis methods are used further to characterize the malted grain to be used as the important ingredient in the preparation of value-added products. Dr. Kamlesh Prasad is Professor (Food Engineering and Technology) and Dean (Faculty and Staff Welfare), SLIET, Longowal, India. His specialization is in Ready to Use and traditional food products development, Modelling and Simulation, Non-destructive evaluation, automation of food processes, nanotechnology and engineering properties of foods.
