Asian Journal of Dairy and Food Research, volume 28 issue 3 & 4 (2009) : 181-185

NUTRITIONAL EVALUATION OF SORGHUM AND CHICKPEA INCORPORATED VALUE ADDED PRODUCTS

Sikandra, P. Boora

Affiliations

¹Dept. of Foods and Nutrition, CCS Haryana Agricultural University, Hisar-125004, India

Submitted|
First Online |
doi

Cite article:- Sikandra, Boora P. (2024). NUTRITIONAL EVALUATION OF SORGHUM AND CHICKPEA INCORPORATED VALUE ADDED PRODUCTS. Asian Journal of Dairy and Food Research. 28(3): 181-185. doi: .

ABSTRACT

The present study was carried out for nutritional evaluation of different value added products viz.
biscuits, cup cakes, laddu, chapaties and noodles prepared by using sorghum (CSV-9, HC-136), chickpea
(HC-96-99) and wheat (WH-711) flours in different proportions. Chickpea is not merely a good source
of lysine (deficient in cereals), but a good source of riboflavin, also generally deficient in predominantly
cereal-based diets. Supplementation has improved the nutrient composition, sugars and mineral content
of the products. The protein content increased in biscuits, chapattis, cup cakes and noodles. Calcium,
copper, iron and zinc content increased in biscuits, chapattis, cup cakes and noodles. Supplemented
products have acceptability as good as control product. Therefore, these value added products should
be included in the diet of vulnerable groups in order to improve their nutritional status.

KEYWORDS

REFERENCES

AOAC. (1995) Official Methods Of Analysis, Association of Official Agricultural Chemists, Washington, D.C.
Chopra S.L. and Kanwar J.S. (1979). Analytical Agricultural Chemistry. Kalyani publishers, New Delhi.
Clegg K.M. (1956). J. Sci. Fd. Agri. 7: 40-44.
Lindsey, W.L. and Norwell, M.A. (1969). Agron Absts. 61:84.
Lovis, L.J. (2003). Cereal Foods World. 48(2):61-63.
Moreno, C.R. et al. (2004). J. Sci. Fd. Agri. 84:271-278.
Navas, P.B. and Garcia, L. (2000). J. Food Sci. Technol. 37(2):144-148.
NRC (1996). Lost Crops of Africa. Vol 1: Grains, National Academy Press, Washington D.C.
Sangwan, V. (2002). Ph.D. Thesis, CCSHAU, Hisar, India.
Somogyi, M. (1945). J. Biol. Chem. 160:61-66.
Varsha (2003). M. Sc. Thesis, CCSHAU, Hisar, India.
Yemm, E.W. and Wills, A.J. (1954). Biochem. J. 57:508-14.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

NUTRITIONAL EVALUATION OF SORGHUM AND CHICKPEA INCORPORATED VALUE ADDED PRODUCTS

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board