Development of value added products from sorghum and their nutritional and sensory evaluation
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Date
2005
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Publisher
CCSHAU
Abstract
The present study was carried out to develop value added products using sorghum
(CSV-9, HC-136), chickpea (HC-96-99) and wheat (WH-711) varieties. Chickpea had
higher values of various physico-chemical properties whereas wheat had higher values for
functional properties as compared to other. Significant differences were found in
functional properties of sorghum varieties viz. HC-136 and CSV-9 except emulsification
capacity. Proximate composition of chickpea was found to be higher as compared to
sorghum and wheat variety. Sorghum variety (CSV-9) had highest reducing sugars
content whereas wheat had highest starch content among all varieties. In vitro protein
digestibility was reported better in sorghum (CSV-9) and in vitro starch digestibility in
wheat variety. Sorghum (HC-136) had highest calcium content among all the varieties.
Value added chapati, biscuits, cupcakes, noodles and ladoo were prepared using sorghum
(varieties HC-136 and CSV-9), chickpea (HC-96-99) and wheat (WH-711) in different
proportions. The most acceptable products were analyzed for their nutritional value and
shelf-life. Biscuits prepared by supplementation were found better for their protein, fat,
ash, crude fibre, sugars and minerals content. However, the supplementation also
increased the antinutrients significantly. Supplemented biscuits had lower in vitro protein
and starch digestibility than control. Proximate compositions of supplemented chapatis
were increased significantly. Sugars, minerals and antinutrients content were also noticed
higher in supplemented chapatis. Supplemented cup cakes had higher proximate, sugars,
minerals and antinutrient content however low in vitro protein and starch digestibility
than control. Control ladoo had higher protein, ash, fibre and antinutrients content.
Significant increased in reducing sugars, starch content and in vitro protein and starch
digestibility was noticed in supplemented ladoos. Proximate composition, sugars content
and mineral profile was noticed significantly higher in supplemented noodles. However,
in vitro protein and starch digestibility were found to be higher in control than
supplemented noodles. Shelf-life of biscuits, ladoo and noodles was found quite
satisfactory up to one month. Supplemented products have acceptability as good as
control products. Therefore, these value added products should be included in the diet of
vulnerable groups in order to improve their nutritional status.