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DEVELOPMENT OF NUTRITIOUS BAR USING FERMENTED SORGHUM

KrishiKosh

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Field Value
 
Title DEVELOPMENT OF NUTRITIOUS BAR USING FERMENTED SORGHUM
 
Creator RAGINI SHARMA
 
Contributor Kamini Devi
 
Subject DEVELOPMENT, NUTRITIOUS, BAR, USING, FERMENTED, SORGHUM
 
Description Fermentation is one of the many procedures adopted to make food
palatable. It helps in preserving the food since several of the end products
formed, particularly, acids and alcohols are inhibitory to common
pathogenic microorganisms. It also results in breakdown of complex
molecules like proteins etc and hence enhances their bioavailability. It also
synthesizes nutrients such as riboflavin, vitamin B-12 and vitamin C and
improves the vitamin and mineral availability.
Examples of certain commonly used fermented foods include
sausages, bread, soy sauce (shoyu), tempeh, wine, beer, miso etc. In India,
fermented products such as idli, dosa, bread, wine, curd, yoghurt, cheese,
butter etc are more popular.
Sorghum is one of the major coarse grains consumed in Asia. It is
predominantly used for food purposes after conversion to traditional
products. However, production of sorghum and other millet crops is
declining over the years. Diversified utilization of sorghum for food and
industrial purposes will help to promote its increased production and
utilization, in turn helping to raise the living standards of Indian rural
population in the dry land areas who depend on this crop for subsistence.
Hence the need for value addition to sorghum is emphasized. Keeping in
mind this need for value addition to sorghum this study for developing a
nutritious bar from fermented grain was taken up.
Nutritious bars with unfermented sorghum, fermented sorghum and
with partial replacement of jaggery with sorghum syrup were prepared and
analyzed for proximate composition, sensory and objective parameters in
fresh as well as stored form.
Proximate composition analysis of the products revealed a 14.67%
increase in the moisture content of fermented control product and a 25.7%
increase in the moisture content of fermented test product. The crude fiber
was found to decrease by 45% in fermented control sample and by about 4%
in the fermented test product. However, an increase of 85% in the reducing
sugar content of fermented control and an additional increase of 11.5% in
fermented test sample was observed as compared to unfermented control
sample. Fat content of fermented control product was observed to decrease
marginally by 4% as compared to unfermented control product. Also a
further decrease of 6.5% was reported in fermented test product. Similarly
protein content was also found to decrease by 19.43% in fermented control
product compared to unfermented control product. However, in fermented
test product, a 6% increase over fermented control product was observed.
Total ash was found to increase by 17% in fermented control product and by
3.4% in fermented test product. Calcium content in the fermented control
product was found to increase by 15% compared to unfermented control
product, whereas the increase was found to be 35% in fermented test
product. Iron content was also found to increase by 13% in fermented
control product as compared to unfermented control while fermented test
product showed an additional increase of 5%.
The developed fresh products were subjected to sensory evaluation by
a group of 10 panel members. The results indicated similar overall
acceptability for fermented control and unfermented control products
followed by fermented test product. The developed products were packaged
in aluminium foil, LDPE and HDPE pouches and stored for one month at
room temperature. Stored products were evaluated for sensory attributes
periodically at regular intervals of 10 days. No significant effect of
packaging materials was found on any sensory parameter viz. colour,
appearance, texture, taste and overall acceptability. Among the fermented
sorghum products, fermented control sample was found to have better
overall acceptability.
Fresh and stored products were evaluated for textural quality in terms
of breaking strength. Fermented control product showed better texture than
unfermented control and fermented test samples.
From the present study, it can be concluded that fermented control
sample was stable during storage in any kind of packaging material. Since,
confectionery products like chikki etc are much liked by and preferred by
young population, this value added product based on fermented sorghum
would be very useful in supplementing some of the nutrients for the school
age and adolescent group. Hence, the product nutritious bar can be explored
for commercialization as a step in this direction will go a long way in
improving the economic status of sorghum growers.
 
Date 2016-08-05T15:10:35Z
2016-08-05T15:10:35Z
2007
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/71104
 
Language en
 
Relation D8131;
 
Format application/pdf
 
Publisher ACHARYA N.G. RANGA AGRICULTURAL UNIVERSITY, RAJENDRANAGAR, HYDERABAD