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Development and evaluation of malted sorghum based weaning foods

KrishiKosh

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Title Development and evaluation of malted sorghum based weaning foods
 
Creator Varsha Kumari
 
Contributor Sindhu, Sangeeta Chahal
 
Subject Animal products, Animal developmental stages, Biological phenomena, Proteins, Chlorophylls, Yields, Silk, Sericulture, Productivity, Planting
 
Description In the present study, malted sorghum based composite flours were developed using blanched
mungbean/soybean flours and blanched banana flour. Composite flours were developed by using malted sorghum
at three levels, namely, 60, 50 and 40 per cent. It was supplemented with either blanched mungbean (20,30 and 40
% respectively) or blanched and dehulled soybean flour (20,30 and 30 % respectively).Blanched banana flour was
used at 20 per cent level in all three sorghum-mungbean composite flours; while it was used at 20,20 and 30 per
cent in three respective sorghum-soybean composite flours. Bulk density of developed composite flours varied
from 0.95 to 0.97g/ml. Water absorption capacity varied from 2.01 to 2.40g/g. In sorghum-mungbean-banana
composite flours, the moisture content varied from 4.58-5.20 per cent; crude protein varied from 11.64-15.18 per
cent; crude fat varied from 1.38-2.44 per cent; crude fibre varied from 2.13-3.82 per cent; ash varied from 2.00-2.29 per cent; total carbohydrate varied from 80.33-81.79 per cent and energy content varied from 389.78-396.66
Kcal.Total soluble sugars varied from 2.12-6.30 per cent; reducing sugars varied from 1.02-1.40 per cent; non
reducing sugars varied from 1.11-4.90 per cent and starch varied from 30.75-31.94 per cent. The in vitro protein
digestibility varied from 39.30-43.30 per cent, while the starch digestibility varied from 33.91-43.47 mg maltose
released/g. The per cent extractability varied from 79.65-82.33 per cent for phosphorus; 76.61-76.92 per cent for
calcium; 65.81-66.34 per cent for iron and 83.70-86.31 per cent for zinc. Total lysine content varied from 5.50-6.88 g/16g N. In sorghum-soybean-banana composite flours, the moisture content varied from 3.70-4.38 per cent;
crude protein varied from 15.52-18.50 per cent; crude fat varied from 3.45-5.31 per cent; crude fibre varied from
2.08-4.04 per cent; ash varied from 2.39-2.52 per cent; total carbohydrate varied from 70.78-76.56 per cent and
energy content varied from 399.37-403.29 Kcal. Total soluble sugars varied from 1.51-4.15 per cent; reducing
sugars varied from 0.86-1.10 per cent; non reducing sugars varied from 0.68-3.05 per cent and starch varied from
23.86-28.04 per cent. The in vitro protein digestibility varied from 34.53-36.03 per cent, while the starch
digestibility varied from 26.61-38.56 mg maltose released/g. The per cent extractability varied from 70.29-79.33
per cent for phosphorus; 77.97-83.38 per cent for calcium; 75.02-81.83 per cent for iron and 73.70-77.31 per cent
for zinc. Total lysine ranged from 6.45-9.32 g/16g N.The developed composite flours were found to be acceptable
to judges during the storage period of 60 days with total microbial count ranging from 5.2×10
3
to 9.9×10
3
cfu/g
.To study the effect of sorghum malt, composite flours of similar composition incorporating unprocessed sorghum
were simultaneously evaluated. Incorporation of malted sorghum flour resulted in reduced bulk density and water
absorption capacity in all the composite flours. It brought significant reduction in moisture, protein and fat content
of all the composite flours. A non significant increase was observed in crude fibre content. The ash content also
depicted a non significant decrease (p≤0.05).A significant (p≤0.05) increase in total soluble sugars, reducing
sugars and non-reducing sugars along with a significant (p≤0.05) decrease in starch content was observed. It
significantly (p≤0.05) improved the in vitro protein as well as starch digestibility. Though no significant changes
were observed in total mineral content for phosphorus, calcium, iron and zinc; the extractability improved
significantly (p≤0.05).The developed composite flours were used as base to develop weaning foods. It was found
that 80 g of either skim milk powder/whole milk powder and 48 g of sugar per hundred gram of each of composite
flour when cooked in 800 ml of water resulted in weaning foods of acceptable consistency and taste. The weaning
foods thus obtained were found to be acceptable to judges. On the basis of mean scores of sensory evaluation
obtained, two weaning foods, one each incorporating mungbean and soybean were selected for further analysis and
coded as SMBWF (sorghum-mungbean banana-weaning food) and SSBWF (sorghum-soybean banana-weaning
food). Both SMBWF and SSBWF were found to be acceptable to lactating mothers with a good nutrient profile.
 
Date 2016-10-25T13:54:05Z
2016-10-25T13:54:05Z
2016
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/81832
 
Language en
 
Format application/pdf
 
Publisher CCSHAU