International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

Preparation of value added healthy food product (Thekua) with incorporation of sorghum millet


Alisha, Dr. Ritu Prakash Dubey

Sorghum is one of the major cereal crop consumed in India after rice (Oryza sativa). It is of African origin. Sorghum is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fiber, iron, phosphorus and thiamine The present study was conducted to “Preparation of Value Added Nutritious Food Products with Incorporation of Sorghum Millet (Thekua)” with the objectives to determine the nutrient composition of jowar flour and acceptability of value added prepared products by the incorporation of jowar flour at different levels, to assess the organoleptic evaluation which were serve as treatment T1 ( refined flour + jowar flour 80:20), T2 ( refined flour + jowar flour 60:40) and T3 ( refined flour + jowar flour 40:60) respectively, and “Thekua” was served as treatment T1 ( refined flour + jowar flour 80:20), T2 ( refined flour + jowar flour 60:40) and T3 ( refined flour + jowar flour 40:60) without incorporation of “jowar flour” (T0) served as control. They were replicated three times for all three products and orangoleptic evaluation was carried out using the nine point hedonic scale. Nutritional composition was calculated using the food composition table (Gopalan et al., 2015), data obtained during investigation were statiscally analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of findings, was concluded that in case of “Thekua” 60 percent incorporation level of treatment T3(40:60) scored the best with regard to colour and appearance, body and texture, taste and flavour, overall acceptability. The cost of products based on raw materials (Rs/ 100g). The cost of the (Thekua) ranged between Rs 9.25 to Rs 11.72. Nutrient analysis of the products showed an increase in energy, fat, calcium, iron, fiber and protein content when compared with control. On the basis of findings we concluded that the products for prepared by incorporating jowar flour at different levels were at par with control/ conventional food products as well as improve the iron, fiber and calcium content.
Pages : 131-136 | 1323 Views | 536 Downloads