Effect of radiation processing of ragi and acceptability and shelf-life of ragi malt

摘要

Proximate content, sensory quality, viscosity and storage stability of malt prepared from radiation processed (1 and 5kGy) ragi (Eleusine coracana) was studied. Irradiation reduced the malting loss and viscosity of the malt porridge without altering the proximate composition and acceptability of the malt porridge up to 6 months. Green gram malt was added to increase the protein content of porridge.