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Effects of Roasting and Malting on Physicochemical Properties of Select Cereals and Legumes

¹Former graduate assistant and professor, respectively, Department of Food Science and Animal Industries, Alabama A&M University, Normal 35762. ²Present address: Huntsville, AL 35802. Corresponding author. E-mail: grif@traveller.com ³Present address: Department of Agricultural Engineering, Texas A&M University, College Station 77843.

Pearl millet, teff, cowpea, and peanut used in the formulation of experimental weaning foods were evaluated for changes in physicochemical properties resulting from roasting and malting. The particle size index (PSI) value for cowpea was significantly higher, indicating a finer flour than that obtained from pearl millet. Pearl millet and teff flours did not have significantly different PSI values, water absorption index values, or gruel viscosities. Viscosities for control and roasted cowpea gruels (15%, w/v) were significantly higher than those obtained from peanut gruels. Malting had the greatest impact on physicochemical properties for all grains, whereas roasting produced no significant differences from control flours. Malting yielded apparent increases in grain protein content, and malted seeds yielded finer flours with reduced water absorption and pasting qualities.