Vol. 6, Issue 5 (2018)
Development of sorghum rich multigrain flour for preparation of roti
Author(s): Kulkarni DB and Sakhale BK
Abstract: India is a land of millets. Millets are the most nutritious grains. India contribute to worlds 35% production but the consumption of millet and their products is limited. As a result of this women and young ones are suffering from malnutrion. To solve this, an attempt was made to produce sorghum rich multigrain flour to attain a complete nutritional balance. Four millets namely, sorghum, pearl millet, finger millet, and foxtail millets were analyzed for primary processing followed by milling. The flours were mixed in a given combination and sorghum rich multigrain flour was prepared. Chemical analysis of flours indicates that (T1, T2, T3 and T4) was superior than control (Jowar flour). The rotis were prepared out of them. Sensory evaluation results that, T4 multigrain roti had highest acceptability compared to control (Jowar roti). Hence from the present study, the sorghum rich multigrain roti (T4) was superior than control.
Pages: 3436-3440 | 684 Views 312 Downloads
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How to cite this article:
Kulkarni DB, Sakhale BK. Development of sorghum rich multigrain flour for preparation of roti. Int J Chem Stud 2018;6(5):3436-3440.
