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Asian Journal of Dairy and Food Research, volume 36 issue 4 (december 2017) : 304-309

Nutritional composition and sensory evaluation of sorghum papad
 

Butti Prabhakar, D. R. More, K. V. Pramod Kumar, Shridhar Reddy, P. Srilatha
1College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani- 431 402, Maharastra, India.
Cite article:- Prabhakar Butti, More R. D., Kumar Pramod V. K., Reddy Shridhar, Srilatha P. (2017). Nutritional composition and sensory evaluation of sorghum papad. Asian Journal of Dairy and Food Research. 36(4): 304-309. doi: 10.18805/ajdfr.DR-1260.

ABSTRACT

The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation. Parbhani Moti sorghum variety was selected among five sorghum varities based on sensory evaluation of papads. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the Sorghum papadprepared from Parbhani Moti sorghum variety were found as 9 %, 1.05%, 12.64 %, 76.77% and 0.54% respectively. 

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