Fluidized Bed Drying of Sprouted Wheat (Triticum aestivum)

Wheat is a staple food throughout the world. Sprouted wheat contains numerous vitamins, secondary plant ingredients, enzymes, mineral nutrients and trace materials. The present work was carried on drying of sprouted wheat (Triticum aestvum) in a laboratory fluidized bed using different operating conditions. Physical properties including bulk density, tapped density, particle density and porosity were determined for various forms of wheat. The proximate analysis and handling properties were measured. The entire drying period was considered to follow falling rate period. The experimental data were modeled using Fick's diffusion equation and the effective diffusivity coefficients were found to be within the range of 7.3 x 10(-10) to 30.4 x 10(-10) m(2)/s. Malting caused significant increase in protein content. During drying lightness increased, while yellowness and redness decreased. The dehydrated sprouted wheat exhibited excellent reconstitution and keeping quality. The dehydrated sprouted wheat flour can be used for making noodles, pasta, laddu, bread, unleavened bread, porridge and gruels for newborns.