Microbial phenolic and sensory properties of the complementary food produce flour from malted rice, soybean and pumpkin pulp

The study aimed to assess the phenolic, microbiological, and sensory aspects of a supplemental food made from malted rice, soybean, and pumpkin pulp. Paddy rice was steeped in water, germinated, kilned, winnowed, and dehulsked before being dried and milled. While to make soybean flour, the seeds were while pumpkins were washed, skinned, and chopped. The fiber and seeds were removed before slicing, then blanched, crushed, and sieved before being oven dried. The phenolic, microbiological, and sensory characteristics of the supplemental food were assessed. The results showed 1.12 to 2.25% phenolic content and 1.3x103 to 8.3 x 102 cfu/g overall viable count. Mold counts range from 0.0 x 10 cfu/g to 1 x 10 cfu/g. The study indicated that malted rice, soybean, and pumpkin pulp flour blends produce an excellent sensory rating, are inexpensive in cost, and are ready to eat complementary foods.