Impact of germination and soaking on the nutritional and functional profile of multigrain porridge premix

Abstract

This study aimed to prepare nutritionally enriched porridge premix using soaked, germinated oat & millet and fruit (mulberry). Five treatments for Soaking (S) and Germination (G) by added germinated oat (75–15%) and millet (15–75%) respectively with a fixed 5% dried mulberry and milk solids for each treatment. The premixes were evaluated for their composition, color, functional properties, and sensory characteristics. Results indicated that in prepared porridge premix (S), protein and fat content increased by 18.33% (S₁) and 74% (S₂) while in porridge premix (G), protein and ash content increased 22% (G₃) and 40% (G₂) respectively. A significant increase was noticed in iron, zinc, calcium, and phosphorus as 54% (S₁), 52% (S₃), 28% (S₅) & 15% (S₅) in soaked grains porridge premix while 54% (G₁), 57(G₄), 28%(G₅) and 12% (G₁ and G₅) increase in germinated grains porridge premix respectively. Similarly, the highest value of invitro protein digestibility (IVPD), 81.78% was in S₅, and 83.01% in G₄ while the lowest values 80.23% and 80.94% were found in S₁ and G₂ respectively. In fatty acids the highest amount of linoleic acid (39.98 ± 1.71) and oleic acid (40.78 ± 1.67) was in S₄ & S₅ while maximum value of leucine and phenylalanine (9.1) was in G₃. Among all, 75% soaked/germinated oats and 15% soaked/germinated millet, were the best treatments for nutritionally enriched porridge premix. This study concludes that the soaking and germination of oats and millets, combined with fruits, may significantly enhance the nutritional quality of porridge premix.