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Effect of Pretreatments on Nutritional Composition of Sorghum, Green Gram and Ragi

Author: A.B. Shingote, S.K. Sadawarte, K.K. Gaikwad, D.B. Gajmal and V.S. Pawar

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Abstract

The sorghum, ragi and green gram are some commonly used but very nutritious ingredients of many food products. The combinations of these ingredients can be used to improve specific or overall quality of diet or processed products. Each of the selected material has some nutritional advantage but they may have some challenges in their use. So various pretreatments are given to them to remove antinutritional factors, to make them more nutritious and digestible, to facilitate their milling etc. The locally available varieties of selected materials were collected from the local market of Marathwada region of Maharashtra and analysed methodologically by using standard AOAC (2005) methods and proximate analysis of samples was carried out. Trypsin inhibitor activity of green gram was measured according to the procedure of Roy and Rao (1971) and Phytate content was determined by procedure elaborated by Haug and Lantzsch (1983). The study was carried out to analyse effect of different pre-tre

Keywords

Pre-treatment, soaking, malting, sorghum, green gram, ragi.

Conclusion

Overall it can be concluded that the malting is effective in reducing antinutritional compounds which allows to use malts in specific use products like complementary foods, geriatric foods etc. Malting also helps to improve digestibility of proteins and carbohydrates by converting them to their simple forms. Also the reduction in of content after sprouting and malting mainly related to its utilization as energy source in the sprouting process. Soaking helps to adjust moisture content of sorghum for milling i.e. conditioning.

References

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How to cite this article

Shingote, A.B.*, Sadawarte, S. K., Gaikwad, K.K., Gajmal, D.B. and Pawar, V.S. (2021). Effect of Pretreatments on Nutritional Composition of Sorghum, Green Gram and Ragi. Biological Forum – An International Journal, 13(1): 501-505.