European journal of molecular biology and biochemistry

PROCESSING OF SORGHUM FOR FLAKES AND THEIR PRODUCTS

U. D. Chavan1, S. S. Patil1, B. Dayakar Rao2 and J. V. Patil2

uttamchavan08@gmail.com

Sorghum. Flakes . Chiwada . Poha . Nutritional quality.

The present study was undertaken with the objective to standardise procedures for preparation of flakes from sorghum, to identify the best genotype for preparation of flakes and to study the nutritional quality parameters of flakes and their products.Ten varieties and five hybrids were used for preparation of flakes and their products. A process standardized for flakes preparation using flakes machine. The flakes yield was ranged from 50.62 to 64.14 per cent. The Phule Anuradha gave highest yield 64.14 per cent. The crude protein content in grain and flakes ranged from 7.81 to 10.45 per cent and 6.89 to 9.71 per cent respectively. The starch content in grain ranged from 61.07 to 69.01 per cent and in flakes 59.95 to 67.87 per cent. The new genotypes Phule Vasudha, Phule Yashoda and M 35-1 showed higher level of starch content as compare to the other genotypes. The Phule Vasudha and Selection-3 showed higher level of total soluble sugars in grains and flakes. Phule Maulee gave higher level of crude fiber content (3.12 %). The amino acid profile of sorghum grain and flakes showed very minor differences in the content due to the processing. The new genotypes of rabi sorghum showed comparable results for the mineral with that of hybrids. The mineral content of flakes was changed due to the soaking and roasting treatment while processing the grains. The organoleptic properties of the Chiwada and Poha prepared from sorghum flakes were judged on the basis of colour and appearance, texture, flavour, taste and overall acceptability of the product using semi-trained judges and 1 to 9 hedonic scales. All products prepared from flakes were like very much and gave highest rating more than 8 hedonic scale. While considering the yield of flakes from sorghum grains as well as their nutritional composition and organoleptic properties of the niche products (Chiwada and Poha) prepared from them, the varieties Phule Vasudha and Phule Yashoda are the best one as compared to the other varieties and hybrids and overall varieties are better than the hybrids.