Development and nutritional evaluation of value-added food products using sorghum and bengal gram
| dc.contributor.advisor | Nandal, Urvashi | |
| dc.contributor.author | Vijay | |
| dc.date.accessioned | 2022-06-28T07:14:49Z | |
| dc.date.available | 2022-06-28T07:14:49Z | |
| dc.date.issued | 2021-09 | |
| dc.description.abstract | The objective of present study was to develop value added traditional products using sorghum and bengal gram and analyse the nutrient composition of developed products and shelf-life study of composite flour and grits. Study was conducted in Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar. Standardization and development of value-added products, organoleptic evaluation of products, preparation of acceptable samples for nutritional evaluation, proximate composition (moisture, crude protein, crude fat, crude fibre, ash, carbohydrates, energy) and minerals (calcium, iron, phosphorus and zinc) were evaluated. Shelf-life study of composite flours in terms of peroxides value, microbial count and free fatty acids was done. Six types of composite flours were prepared by mixing sorghum, whole bengal gram and sesame seeds in ratio of 60:35:05 (Type-I), 70:25:05 (Type-II), 80:15:05 (Type- III), 35:60:05 (Type-IV), 25:70:05 (Type-V) and 15:80:05 (Type-VI) for making eight traditional products namely chapati, parantha, namakpara, sweet porridge, khichdi and cutlet . Six composite flours were prepared using sorghum, whole bengal gram and sesame seeds in ratio of 60:30:10 (Type-I), 70:20:10 (Type-II) , 80:10:10 (Type-III), 30:60:10 (Type-IV), 20:70:10 (Type-V) and 10:80:10 (Type-VI) for ladoo. Six composite flours were prepared using sorghum, whole bengal gram and sesame seeds in ratios of 10:80:10 (Type-I), 10:70:20 (Type-II) and 10:60:30 (Type-III), 10:50:40 (Type-IV), 10:40:50 (Type-V) and 10:30:60 (Type-VI) for chikki. Significantly higher amount of crude protein (11.66%), crude fat (3.70 %) and crude fiber (1.73%) was found in sorghum grains while in bengal gram crude protein was(22.63%), ash (3.23 %) and crude fiber (2.76%) were also significantly higher than wheat. Sorghum had significantly higher amount of calcium (80.06 mg/100g), iron (5.43 mg/100g), and zinc (8.46mg/100g). Similarly calcium (71.46 mg/100g), iron (4.60 mg/100g) and zinc (6.56mg/100g) was significantly higher in bengal gram than wheat. Results of organoleptic evaluation indicated that chapati and parantha prepared using Type-IV (35:65:05) and Type-II (70:25:05 ) composite flours were most acceptable and namakpara, sweet porridge, khichdi and cutlet developed from Type-II ( 70:25:05 ) and ladoo from Type-II (70:20:10) and chikki from Type -IV (10:50:40) composite flours were most acceptable. Chapati and parantha prepared using Type-IV(35:60:05) and Type-II (70:25:05)composite flour contained significantly higher amount of calcium (64.18 and 68.37mg/100g, respectively) and iron (5.46 and 5.26 mg/100g, respectively). Results of nutrient evaluation of namakpara revealed that moisture (4.20%) , crude protein (11.50%), crude fat (29.66 per cent), crude fibre (2.33 per cent )were significantly higher in Type-II as compare to control , respectively . Highest calcium (72.40 mg/100g), iron (4.66 mg/100g) and zinc (3.13 mg/100g) was found in Type-II namakpara. The value-added traditional products prepared using sorghum and bengal gram had higher amounts of crude protein, crude fat, ash and crude fiber and total minerals (Ca, Fe, Zn and P). Study concluded that value added traditional products prepared using sorghum and bengal gram had higher amounts of protein, fat, ash and fiber and total minerals(Ca, Fe, Zn and P). All traditional products developed using composite flour and grits prepared from sorghum, bengal gram and gingelly seeds had higher nutritional value and mineral content as compared to wheat flour along with organoleptic acceptability also. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810184839 | |
| dc.keywords | Sorghum flour, Composite flour, Value added products, Organoleptic acceptability, Nutritional composition, Shelf life | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 65 + vi + I | en_US |
| dc.publisher | CCSHAU, Hisar | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | Development and nutritional evaluation of value- added food products using sorghum and bengal gram | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Development and nutritional evaluation of value-added food products using sorghum and bengal gram | en_US |
| dc.type | Thesis | en_US |