Vol. 12, Issue 4 (2023)

Author(s):
Vishakha Singh, Ajeet Kumar Singh, Ravindra Kumar Singh, Dharma Oraon, Ranjay Kumar Singh, Anjani Kumar and Keshava

Abstract:
Sorghum (S. bicolor) is a gluten-free fifth most important cereal crop in the world, which distribution is across the semi-arid and tropical regions of Africa and Asia. Sorghum is composed of various antinutrients like phytates which inhibit the absorption of essential nutrients by the body. It can be inactivated by various processing techniques such as soaking, germination, fermentation, malting etc. The malting process aids in the improvement of the organoleptic quality, enhancing the nutritional quality and inactivating the anti-nutritional factors of the grain and make suitable for the development of various food products. Hence, in the present study investigation of the proximate composition of unmalted and malted sorghum millet flour, the development of the Unmalted Sorghum Based Chapati Flour (USBCF) and Malted Sorghum Based Chapati Flour (MSBCF) with the incorporation of lentil and wheat flour was done, organoleptic evaluation of developed products and shelf life study namely Peroxide Value (PV) and Free Fatty Acid (FFA) content across the storage period of 6o days was also done. Results showed that the malting process significantly (p<0.05) increased the nutritional quality of sorghum. Chapati prepared from the developed USBCF and MSBCF was highly acceptable for consumption. In a shelf life study, it was found that both the developed product is desirable to consume for 60 days. This study reveals that sorghum flour can be used as a potential ingredient for the development of value-added food mix products with different processing techniques to raise the nutritional status of the masses and help to combat Protein Energy Malnutrition and reduce the food insecurity problem in our country.