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

Proximate content, sensory quality, viscosity and storage stability of malt prepared from radiation processed (1 and 5 kGy) 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.