Protein Quality of Mixes and Biscuits Prepared from Malted Wheat (Triticum aestivum) and Bengal Gram (Cicer arietinum) with or without Colocasia Leaves (Colocasia antiquorum)

Malting is a process of germination and subsequent drying of a grain. As a result, the complex proteins are degraded to readily available lower molecular weight fractions. Increases in protein and starch digestibility have been reported in germinated grains.