Functional drink made from roasted multigrain composite mixture

Multigrain composite mixtures (cereals, pulses, and millets) prepared from roasted food grains have been used traditionally for preparing weaning foods, infant formulas, and porridges for older people. They have high nutritional value.

Roasting has a pronounced effect on different food grains. This process converts micro-nutrients and macro-nutrients present in the food grains into a more digestible form. Roasted food grains have improved flavor, color, aroma and texture [Jogihalli P et al, 2017, Bagheri et al., 2016; Klensporf and Jelen, 2008; Hu et al., 2016, Qureshi I et al, 2023]. 

Anti-oxidant and functional properties, physical properties (water content and water activity) change after food grains are roasted to a high temperature for a short duration. Moreover, this process enhances the shelf-life and acceptability of the final product [Wani et al., 2016; Malgorzata et al., 2016; Mir et al., 2016; Hu et al., 2016]. 

Phytate - an essential component of legumes, chelates divalent cationic minerals (calcium, magnesium, and zinc) rendering the elements (minerals) nutritionally inaccessible (=> dietary insufficiency) and preventing the action of enzymes [Qureshi I et al, 2023]. Such anti-nutritional properties of food grains change after roasting. For example, sand roasting of chickpea grain led to significant reduction in Phytic acid thus enhancing nutritional bioavailability [Qureshi I et al, 2023] [Frontela C et al, 2008, Qureshi I et al, 2023]. 

Notably, quality of roasted grain is highly dependent on the type of roaster, heat transfer mechanism and time-temperature profiles [Jogihalli P et al, 2017].  

From an Ayurveda perspective, the process of roasting would potentiate Agni mahabhuta (fire element). Food items (Roti etc.) made using flour derived from such roasted food grains would be more palatable, nutritious and easier to digest. 

Following is an example of a Ayurvedic functional drink:

1. Kanji made from Navdhanya flour

a. Ingredients:

1. Nachani (Finger Millet, Eleusine coracana (L.): 500 gms.
2. Kalaya (Groundnut, Arachis hypogaea): 500 gms.
3. Māṣa (Udad dal, Black gram, Vigna mungo) (use the black and full seed): 500 gms.
4. Makustaka (Matki, Moth bean, Tinea faba): 500 gms.
5. Kandaja (Bajra, Pearl millet, Cenchrus americanus): 500 gms.
6. Soya bean (Glycine max): 500 gms.
7. Mudga (Moong, Green gram, Vigna radiata): 500 gms.
8. Vrihi (Brown rice, Oryza sativa): 250 gms.
9. Godhuma (Wheat, Triticum aestivum): 250 gms.
10. Chanaka (Roasted chana dal, Cicer arietinum): 250 gms.
11. Chanaka (Black gram, Cicer arietinum): 250 gms.
12. Lavetika (Dry corn/maize, Zea may): 250 gms.

b. Roasting process: Each of the 12 grains listed above is roasted separately (dry convection heat on medium flame for 10 minutes) in a kadai until its aroma and color changes. After cooling, all the roasted grains are mixed together. Take it to flour mill for grinding purpose. Smooth flour prepared from such roasted grains is used to prepare Kanji.

c. Cooking method for Kanji: 2-3 tablespoons of roasted navdhanya flour is mixed with 3 cups of water first. Stir it properly to avoid lumping. Next add 1 teaspoon of powdered dry fruits, 2 teaspoons of cow's ghee, little kesar (saffron), and 2-3 teaspoons of jaggery/palm jaggery. Heat the mixture. Keep stirring it. After 5-6 minutes, it the mixture will begin thickening and come to a boil. Allow it to cool. Drink warm Kanji every morning empty stomach.

References:

1. Jogihalli, P., Singh, L., Kumar, K. and Sharanagat, V.S., 2017. Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. Lwt, 86, pp.456-464.
2. Bagheri, H., Kashaninejad, M., Ziaiifar, A.M. and Aalami, M., 2016. Novel hybridized infrared-hot air method for roasting of peanut kernels. Innovative Food Science & Emerging Technologies, 37, pp.106-114.
3. Klensporf, D. and Jeleń, H.H., 2008. Effect of heat treatment on the flavor of oat flakes. Journal of Cereal Science, 48(3), pp.656-661. 
4. Hu, S., Kim, B.Y.,&Baik, M.Y. (2016).Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans.Food Chemistry, 194, 1089–1094.
5. Qureshi, I., Bashir, K., Jan, S., Tarafdar, A., Habib, M. and Jan, K., 2023. Effect of sand roasting on physicochemical, thermal, functional, antinutritional, and sensory properties of sattu, a nourishing form of chickpea. Journal of Food Quality, 2023(1), p.5564365.
6. Wani, I.A., Gani, A., Tariq, A., Sharma, P., Masoodi, F.A., & Wani, H.M. (2016). Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (Sagittaria sagittifolia L) flour. Food Chemistry, 197(A), 345–352.
7. Małgorzata, W., Konrad, P. M., Zieliński, H. (2016).Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity. Food Chemistry, 196, 355-358
8. Mir, S. A., Bosco, S. J. D., Shah, M. A., & Mir, M. M. (2016). Effect of puffing on physical and antioxidant properties of brown rice. Food Chemistry, 191, 139–146.
9. C. Frontela, F. J. Garc´ıa-Alonso, G. Ros, and C. Mart´ınez, “Phytic acid and inositol phosphates in raw fours and infant cereals: the effect of processing,” Journal of Food Composition and Analysis, vol. 21, no. 4, pp. 343–350, 2008