International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2016, Volume : 4, Issue : 1
First page : (100) Last page : (108)
Article doi: http://dx.doi.org/10.18782/2320-7051.2184

Preparation and Nutritional Quality of Sorghum Shankarpali

U.D. Chavan*, Y.K. Jagtap, U.S. Dalvi and J.V. Patil
Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri, Maharashtra
*Corresponding Author E-mail: uttamchavan08@gmail.com
Received: 01.01.2016 | Revised: 12.01.2016 | Accepted: 16.01.2016
Abstract
The present study was undertaken with the objectives to develop protocol for preparation of sorghum Shankarpali, to study the organoleptic properties of sorghum Shankarpali, identify the superior genotype of sorghum for Shankarpali preparation, and to study the nutritional quality parameter of sorghum grains as well as its Shankarpali. Five varieties and two hybrids were used for preparation of sorghum Shankarpali. The experiments were laid in completely randomized design with seven treatments and three to ten replications. The crude protein content in grain and Shankarpali ranged from 13.64 to 18.28 per cent and 9.4 to 11.15 per cent, respectively. The variety M 35-1 gave numerically higher level of protein. The Total sugar content in grain ranged from 1.62 to 1.95 per cent and in Shankarpali ranged from 33.30 to 34.25 per cent. Phule Anuradha showed higher level of total sugar in grain and Shankarpali than the other genotype. The crude fiber content in grain and Shankarpali ranged from 2.70 to 3.25 and 2.80 to 4.35 per cent respectively. The fat content in grain and Shankarpali ranged from 1.25 to 1.66 per cent and 26.95 to 33.73 per cent, respectively. The ash content in sorghum grain and Shankarpali ranged from 4.01 to 4.45 and 1.30 to 1.58 per cent respectively. Preliminary study with various combinations (0 to 100 % sorghum flour addition) was conducted and 50 % addition of sorghum flour for the preparation of Shankarpali was found most suitable. Then five varieties and two hybrids with 50% combination for Shankarpali were judged for genotype identification. The organoleptic properties of Shankarpali prepared from sorghum flour were judged on the basis of colour, appearance, texture, flavour, taste and overall acceptability of the product by semi-trained judges on 9 point hedonic scale. The products prepared from Sorghum flour i.e. Shankarpali was liked very much and gave highest rating of more than 8. While considering the yield of Shankarpali from sorghum grains as well as their nutritional composition and organoleptic properties of the niche products prepared from them, the variety, Phule Revati was the best one as compared to the other varieties and hybrids.

Key words: Sorghum, Shankarpali, nutritional value, organoleptic value of Shankarpali

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Chavan, U.D., Jagtap, Y.K., Dalvi, U.S. and Patil, J.V., Preparation and Nutritional Quality of Sorghum Shankarpali, Int. J. Pure App. Biosci. 4(1): 100-108 (2016). doi: http://dx.doi.org/10.18782/2320-7051.2184