Vol. 11, Issue 12 (2022)

Author(s):
Dhadke SG, Pawar VS and Wanole PD

Abstract:
In the present study instant upma mixes were prepared by incorporating popped sorghum flour in wheat semolina. The prepared instant upma mixes was then evaluated for proximate composition, sensory characteristics and mineral composition. The result of sensory evaluation showed that sample T₃ which has 20% wheat semolina, 60% popped sorghum flour and 20% spice mix was well accepted. The proximate composition of instant upma mixes showed that moisture varied from 7.14±0.05 to 5.12±0.1, fat 6.04±0.01 to 4.95±0.1, protein 10.30±0.1 to 11.52±0.3, ash 3.74±0.08 to 3.22±0.03, crude fiber 1.81±0.06 to 1.62±0.1 and carbohydrate from 70.82±0.06 to 73.36±0.4. The mineral result revealed that the selected sample has zinc 1.245, magnesium 0.789, iron 7.548, and copper 0.383 mg/100 g which was higher compared to the control sample.