Vol. 10, Issue 12 (2021)

Author(s):
SN Deshmukh, Dr. UD Chavan, Dr. MR Patil and VA Bhosale

Abstract:
The varieties Phule Panchami, Phule Rohini, Phule Anuradha, Phule Suchitra, Phule Vasudha, Phule Revati and M 35-1 (Maldandi) procured from AICRP, on Sorghum, MPKV, Rahuri were used for study. Factorial Randomized Design was used to perform the experiment. The organoleptic properties were judged on the basis of colour and appearance, texture, flavour, taste and overall acceptability by using 9-point hedonic scale. Treatment T₂ sev was found to be superior to other combinations in a preliminary study i.e. (50% sorghum flour and 50% Bengal gram flour). Sev prepared from 7 varieties shows moisture content ranges from 2.60% to 2.79%, highest in Phule Panchami. The fat level of the varieties ranged from 16.69% to 21.01%, with Phule Rohini having the high. The protein content of the varieties ranged from 11.61% to 13.38%, with the Phule Rohini having the high. The crude fibre content ranged from 3.86% to 4.21%, with the highest in the Phule Suchitra. The total carbohydrates content ranged from 59.61% to 65.21%, with the highest in M 35-1. The calcium content ranged from 31.39mg/100g to 35.43 mg/100g, with Phule Rohini containing the highest. The iron content ranged from 5.27mg/100g to 8.44 mg/100g, with Phule Panchami having the highest. The chemical composition of control sev showed 4.28% moisture, 23.49% fat, 16.27% protein, 3.29% crude fiber and 52.56% carbohydrate. Calcium and iron content were 50.72 and 8.51mg/100g respectively. During the storage study chemical parameter such as moisture content of sev increases but other parameters such as protein, fat, carbohydrate, crude fibre and calcium, iron are decreases. Chemical evaluation results into sev prepared from Phule Revati variety stored in LDPE packaging material show good quality and remained in excellent condition even up to 28 days.