Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810046548
Authors: RAJALAKSHMI H. GUGAL
Advisor: Dr. NIRMALA B. YENAGI
Title: EVALUATION OF POP SORGHUM CULTIVARS AND TRADITIONAL FOODS FOR NUTRITIONAL BENEFITS
Publisher: University of Agricultural Sciences Dharwad
Language: en
Type: Thesis
Pages: 107
Agrotags: null
Keywords: EVALUATION OF POP SORGHUM CULTIVARS AND TRADITIONAL FOODS FOR NUTRITIONAL BENEFITS
Abstract: Pop sorghum cultivars such as Kagimoti, Masabanal, Jumnal, Adavisangapur, Devarhipparagi (DH local) and one check Maldandi (M 35-1) and traditional popped foods were studied for nutritional, functional and neutraceutical properties. The popping yield and expansion volume ranged from 56.52 to 95.65 per cent and 9.97 to 20.99 ml/g respectively. The highest popping yield was observed in Kagimoti followed by DH local and Jumnal. Popping enhanced the proximate composition like protein, fat, crude fiber and carbohydrates in all the popped cultivars. It increased the total, insoluble and soluble dietary fibre content and also the levels of trace elements, polyphenol content and antioxidant activity. Phytic acid content decreased during popping. The total amylose content significantly decreased after popping and soluble amylose increased in all the varieties. The nutritional and functional qualities of kagimoti were superior to other pop sorghum cultivars. The protein, fat, ash and crude fibre of popped foods such as tambittu, popped jaggery laddu, seasoned pop, methi flavoured pops and health food for per serving ranged from 1.90 to 5.01, 0.37 to 5.20, 0.04 to 0.61, 0.35 to 0.90 g. Trace elements like zinc, iron, manganese, copper contents of pop sorghum foods ranged from 1.60 to 3.45, 40 to 189, 0.65 to 1.91, 0.50 to 2.13 mg/100g and antioxidant activity ranged from 74.79 to 79.19 per cent. Thus popping improved the nutritional profile and enhanced therapeutic property of sorghum cultivars. Popped sorghum is also a potentially important source of dietary fibre and neutraceuticals like polyphenols and antioxidants and, therefore can be used in the management of several metabolic disorders. Traditional popped sorghum foods can be claimed as healthy snack foods. Popped health food had high protein and iron content which can be recommended for anaemic patients. These traditional popped sorghum foods can be easily adopted by all age groups. Popping is simple and economical processing technique which is traditional and may be adopted easily with the improvement in nutritional quality of grains.
Subject: Food and Nutrition
Theme: EVALUATION OF POP SORGHUM CULTIVARS AND TRADITIONAL FOODS FOR NUTRITIONAL BENEFITS
These Type: M.Sc
Issue Date: 2015-06
Appears in Collections:Thesis

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