The present investigation focused on development of traditional fermented product i.e., ambil prepared from malted sorghum flour; the three different sorghum genotypes (Parbhani Moti, GP-1539, GP-2017-5) being utilized for the study. The effect of malting on anti-nutritional profile and total phenolic content for all the three genotypes was evaluated. The malted flour of Parbhani moti has higher reduction in tannin (0.06 ± 0.03) and phyate levels (2.26 ± 0.02) as compared to the raw sorghum. The total phenolic content of malted sorghum genotypes reduced upto 10 per cent as compared to raw sorghum flour The malt flour was utilized in formulation of ambil by initially preparation of slurry followed by addition of buttermilk and spices. The ambil was further analyzed for proximate composition, total phenolic content, viscosity and organoleptically acceptance. The nutritional profile of ambil represented the highest protein in GP-1539 followed by GP-2017-5 and Parbhani moti. The total phenolic content of ambil was found higher in GP-1539 i.e., 195.21 ± 1.42 mg/100 g. The highest scores for overall acceptability of ambil was recorded for GP-1539. The demanding part of the present research work aims at enhancing the nutritional content of sorghum genotypes by application of malting treatment, and its value-addition to traditional product. The goal is to fulfil the gaps of millet processing by value-addition and hence eradicating nutritional security.

Genotypes, phenolics, anthocyanin, malting, ambil

The present investigation trials were carried out to develop Ambil from different sorghum genotypes and suitability of the cultivar was judged to finalize the best suited variety for standardization and nutritional profile of the Ambil beverage. The Genotype GP-1539 scored highest for overall acceptability followed by followed by Parbhani moti and GP-2017-5 was found to be least acceptable. The future aspects of sorghum lie in development of value-added products (popped/ puffed), malted, fermented, etc. The promising approach lies in utilizing the color sorghum genotypes rich in anti-oxidant and anthocyanin content.

Anerao K.K., Gadhe K.S., Gaikwad S.S., Sadaf T. and Ghatge P.U. (2022). Studies on Malting Characteristics of different Sorghum Genotypes and its Utilization to Prepare Traditional Fermented Product i.e., Ambil. Biological Forum – An International Journal, 14(4a): 232-237.