DEVELOPMENT OF FERMENTED SNACK AND BEVERAGE FROM MALTED SORGHUM (Sorghum bicholor)
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Date
2019-08-22
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Sorghum (Sorghum bicolor) is commonly named as Jowar, belongs to family
Gramineae. The presence of anti-nutrients affect the nutritional values by limiting protein
and starch digestibility, hinder mineral bioavailability. This can be reduced by malting
procedures. Hence, the study was undertaken to develop fermented snack and beverages
from malted sorghum. Processing methods include soaking for 24hr and germinated for
different time periods and dried in hot air oven for 2-3 hr. at 50⁰c. The yield of malted
sorghum flour is 95g/100g. Nutrient, anti- nutrients, starch, reducing sugar and amylase
activity were analysed. Nutrient composition include moisture, protein, fat, ash, crude
fibre, carbohydrate and energy varied from 6- 6.7 per cent, 9.37 to 11.37, 1.87 to 3.27, 1
to 1.12, 2.0 to 2.4, 79.5 to 73.5g/100g and 369 to 375.76 Kcal/100g. The micronutrients
i.e. calcium and iron ranged from 25 to 28, 4.5 to 5.83mg/100g. Anti- nutrients i.e.
Tannin and Phytate ranged from 61.2 to 329, 190.87 to 50.625mg/100g. Starch, reducing
sugar and amylase activity ranged from 56.33 to 37.44 percent, 25 to 53.25mg/g, 20.44 to
34.50 μmol/min/ml, respectively. Fermented products, bread and beer was developed
using 72hr malted sorghum flour. Mean sensory scores revealed that incorporation of
malted sorghum flour at 10 per cent in bread was best accepted and for beer 60 per cent
incorporation is highly accepted. Therefore, malted sorghum flour is our regular diet,
there is a need to encourage farmers to grow this crop, to improve nutritional status for
the healthy society.