Authors : Hend G M, Inkar M R, Chauhan C C & Lokhande P R
Page Nos : 489-493
Description :
Sorghum is a health food without gluten, high in polyphenols & antioxidants. It is an
important staple food & it has been utitized for human consumption in porridges, beer,
unleavened bread, composite blends & ethnic beverage. In the present study efforts
have been made to develop sorghum flour based functional biscuit by incorporation of
finger millet & maida flour & effect of processing on their nutritional quality.
Biscuit samples were prepared with 30 % sorghum flour, 5% finger millet, 65 % maida
flour & 5 % skim milk powder. On the basis of proximate analysis, it was concluded
that malting at 72 hours is most effective process to increase the nutritional & sensory
quality same as that of biscuits.
