Effect of Popping on Nutritional Composition of Sorghum

Author: Dhadke S.G., Pawar V.S. and Wanole P.D.

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Abstract

Sorghum is a nutritionally dense millet in the grain family that plays a significant part in our daily diet. Sorghum is gluten free and is rich in fiber and minerals. Sorghum may be used in different food items if adequate processing processes are used. Sorghum may also be made into a nutritious food by a popping approach. Popping is a traditional process that improves the shelf-life of grains as well as helps to preserve their nutritional value. It enhances the flavour of the grains, so their acceptability. This study investigates the influence of popping on proximate composition and minerals of Dagdi variety (local variety) of sorghum. The results revealed that the moisture varied from 8.31±0.2 to 5.28±0.7%, protein 11.30±0.2 to 12.45±0.01%, fat 1.56±0.02 to 1.07±0.01%, ash 1.40±0.1 to 1.88±0.01%, crude fiber 1.45±0.02 to 1.72±0.01 and carbohydrate from 75.45±0.5 to 76.98±0.1%. The mineral content was well preserved. The zinc content ranges from 1.172 to 1.431, iron ranges from 5.589 to 6.276, manganese ranges from 0.698 to 0.936 and copper ranges from 0.164 to 0.256 mg/100g.

Keywords

Sorghum, Popping, Nutrients, chemical composition, Mineral content

Conclusion

This study shows that the chemical composition of raw sorghum is improved after popping as there is increase in the protein and carbohydrate content. It is also found that the mineral content of raw sorghum is retained. Popped sorghum can be considered as a healthy snack food.

References

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How to cite this article

Dhadke S.G., Pawar V.S. and Wanole P.D. (2022). Effect of Popping on Nutritional Composition of Sorghum. Biological Forum – An International Journal, 14(4): 1199-1202.