Improvement of dietary density by the use of germinated cereals and legumes

Abstract

The feasibility of using germinated seeds to reduce the high viscosity of cereal- and legume-based weaning foods developed by the Institute of Nutrition at Mahidol University was investigated. The amylase-rich food (ARF) products were developed from cereals (rice, glutinous rice, and maize) and legumes (mung bean, black bean, soya bean, red kidney bean, and groundnut). The activities of α- and β-amylase were determined. The results showed that the germination processes were standardized by a four-day germination period for cereous cereal- and legume-based weaning foods.