PhD Oral Defense: Development of Innovative Probiotic Finger Millet- and Amaranth-based Weaning Products

PhD Oral Defense of Sara Najdi Hejazi, Department of Bioresource Engineering

Millet and amaranth are two nutritious gluten-free cereal and pseudo-cereal grains, respectively. They have short growing seasons and are resistant to drought and unfertile soils. They are appropriate sources of protein, carbohydrate, energy, vitamins, and minerals with exceptional essential amino acid profiles. Although, their production has been restricted in the past few decades, currently, they are receiving a growing attention due to their high functional and nutritional characteristics.

The principal aim of the present study was to explore the suitability of these grains to be utilized in the weaning food industry as alternatives for the current counterparts, wheat and rice grains. This objective was achieved by understanding beneficial impacts of three important and common food processing stages; malting, fermentation, and drying.

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