Appropriate nutrition practice plays a vital role in determining optimal health and development. The main aim of this study was to develop healthy nutritious malted breakfast especially for celiac and autism patients. The raw materials were procured from the Rajmata Vijayaraje Scindia Krishi Vishwavidhalaya. The malted grains (ragi, sorghum and mung) were mixed in different proportion to prepared salty Porridge and named as treatments T1, T2 and T3. Organoleptic analysis was done to assess the

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... ensory attributes by using nine point of hedonic scale. The result shows that T3 scored best in overall acceptability among all the treatments. Hence, it was concluded that germinated grains can be suitably used as porridge.