Nutritional evaluation and health implication of sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) based food products

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dc.contributor.advisorSingla, Neerja
dc.contributor.authorSewak, Aditi
dc.date.accessioned2023-06-29T04:30:59Z
dc.date.available2023-06-29T04:30:59Z
dc.date.issued2022
dc.description.abstractDue to immense focus on the virtues of nutri-cereals nowadays, in the present study an attempt was made to study the effect of various processing techniques namely soaking, blanching germination, roasting, puffing, decortication and milling on nutritional composition of pearl millet (FBC 16 and PCB 165) and sorghum (PSC 4) along with their health implications. Germination and puffing resulted in a significantly increase (p ≤ 0.05) in the protein, dietary fiber, in vitro digestibility of starch and protein along with higher amount of bioactive compounds (phenols by 49% and flavonoids by 12.1%) and retention of antioxidant activity. However, mineral content (Iron, Calcium and Zinc) of the selected grains was found to be significantly (p ≤ 0.05) reduced with processing techniques, while germination significantly (p ≤ 0.05) enhanced their bioavailability. Amongst both varieties of pearl millet, variety FBC 16 was found to me more acceptable for preparation of health foods. Organoleptically, untreated pearl millet was most suitable for the preparation of salty biscuits (30%), pinni and chapatti (100%). Germinated pearl millet was found to be more suitable for high-fiber dalia (50%), gluten-free dalia (80%) and salad (100%), puffed sorghum was found to be best suitable for bun (15%) and gluten free mix (100%) preparation. The most acceptable combinations of high-fiber dalia, salad and bun were found to be in the category of low glycemic index (23.64-34.96) and medium glycemic load (11.82-17.48). Suitability of pearl millet FBC 16 and sorghum PSC 4 using appropriate processing techniques such as germination and puffing is recommended for use in the preparation of indigenous food products especially for diabetics and celiac disease patients.en_US
dc.identifier.citationSewak, Aditi (2022). Nutritional evaluation and health implication of sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) based food products (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810197835
dc.keywordsNutri-cereals, Germination, Puffing, Diabetics, Celiac disease, Glycemic index, Glycemic loaden_US
dc.language.isoEnglishen_US
dc.pages171en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemNutritional evaluation and health implication of sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) based food productsen_US
dc.subFood and Nutritionen_US
dc.themeNutritional evaluation and health implication of sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) based food productsen_US
dc.these.typePh.Den_US
dc.titleNutritional evaluation and health implication of sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) based food productsen_US
dc.typeThesisen_US
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