Maltooligosaccharide composition of flours, weaning foods, and gruels prepared from germinated rice, corn, mungbean, and cowpea.

Germinated rice, corn, mungbean, cowpea, and weaning foods prepared from their selected combinations were studied for their saccharide profile by TLC, total and soluble sugars content, and amylase activities in the flour and gruel samples. The enzyme system present in the germinated materials resulted in the partial digestion of carbohydrates into maltooligosaccharides, as shown by TLC pattern and soluble sugars determination of all materials germinated for 48, 72, and 96 h. Rice had the highest concentration of amylase, followed by cowpea, corn, and mungbean. The amylolytic activity produced during germination was retained in the flour despite drying and roasting processes involved. The processes of germination and gruel preparation of germinated materials contributed to the digestibility of weaning foods prepared from cereals and legumes.