International Journal of Food Science and Nutrition

ISSN: 2455-4898

Vol. 4, Issue 6 (2019)

Characterisation of sweet sorghum grain (Seethani)

Author(s): Jyoti Semwal, S Hemalatha
Abstract: Now-a-days, immature grains such as baby corn, freekeh have become a delicacy due to its appealing appearance and desirable texture. Along with these qualities, immature grains have better functionality too. This study was aimed at exploring the characteristics of immature sorghum grain locally known as seethani for its utilization. The results revealed that varietal differences were there for all the analyzed parameters including physical parameters, cooking quality, OAC, WAC, proximate composition, mineral content, sugar content and starch content characteristics. In terms of physical measurements, seethani was found to be smaller in size but it had a high amount ofprotein, dietary fiber, iron, and zinc. The functional properties of seethani differed from mature sorghum because of differences in starch content and composition. Therefore, this niche product can be popularized as baby corn and freekehand can be explored for further bioactive functionality andits utility.
Pages: 23-27  |  287 Views  68 Downloads
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