Vol. 11, Issue 6 (2022)

Author(s):
Twinkle and Pranav Singh

Abstract:
Sorghum grain is a staple food in different parts of the world and in some parts of Western countries, is also used as animal feed. A combination of the increasingly important ability of sorghum crops to resist heat and drought, the limited history of the use of sorghum in Western foods, and the excellent functional properties of sorghum grain in healthy diets, suggests a greater focus on the development of new sorghum-based foods. Sorghum is rich in ash, antioxidants, crude fibre, fat, moisture, protein, total phenolic content, total flavonoids content. The roasted sorghum flour is mixed with dark chocolate, we able to sorghum popular enough along with enhanced it acceptability along various age groups. The sorghum chocolate will increase the taste, mouthfeel, nutrient properties, shelf life and medicinal properties like anti- obesity, anti diabetic, anti-cardiovascular, anti- inflammatory, antimicrobial and anticancer activity. The medicinal properties of dark chocolate helps in improve blood flow, lower blood pressure and reduce the heart diseases risk. The results revealed that it contain 2.4%ash, 34.9% antioxidants, 3.6% crude fibre, 32.2% fat, 3.8% moisture, 5.9% protein, 2.57mg total phenolic content, 1.45mg total flavonoids content.