Vol. 10, Issue 7 (2021)

Author(s):
Pandit MG, Gadhe KS and Alane ST

Abstract:
The present work was proposed to study the physico-chemical and nutritional properties of row pearl millet, sorghum and soybean were investigated. The combination of cereals and pulses forms complete food for human beings hence these three ingredients can be used to improve specific or overall quality of diet or processed products. The study was carried out to evaluate proximate physical, chemical and mineral composition of raw pearl millet, sorghum and soybean. 1000 kernel weight, bulk density, true density, porosity and angle of repose was 14.01g, 0.62gm/cm³, 1.29gm/cm³, 37.6% and 28ᵒ in pearl millet respectively, similarly in sorghum 30.2 g, 0.67 g/cm³, 1.36 g/cm³ 61.6%, 32˚30 and in soybean 110.28 g. 0.74 g/cm³, 1.46 g/cm^3, 47.02% and 40°48 respectively. Chemical study of pearl millet, sorghum and soybean revealed that the cereals that is pearl millet and sorghum both are good source of carbohydrate 71.9% and 73.01% respectively. The protein content of soybean was found to be high 38.52%. Soybean and sorghum are good source of phosphorus 671.43 mg/100g and 489 mg/100g respectively. Soybean conten 3.40% fiber.