Authors : Vaishali Dhanvijay & Sabiha Vali
Page Nos : 558- 565
Description :
Sorghum is one of the major millet popularly consumed in the form of unleavened flatbread. It is gluten free and apart from noteworthy macronutrient content, offers as a very good source of vitamins, minerals and phytochemicals. Legumes such as whole bengal gram and soybean are used widely for supplementation as value addition to foods because of their high nutritional content and mutual supplementation in terms of protein. The present study was carried out with the objectives to supplement sorghum flatbreads with whole bengal gram and soybean flour; to evaluate their acceptability through sensory analysis and to study nutritional composition of selected variations. Control flatbread (CJ) was prepared with sorghum flour. Variations of flatbreads were formulated with sorghum flour by supplementing whole bengal gram flour and soybean flour each in the ratio of 70:30 ratio 50:50 and subjected to sensory evaluation. The data obtained was statistically analyzed using ANOVA and t test. The results revealed that sorghum flatbreads supplemented with whole bengal gram flour and soybean flour each in the ratio of 70:30 were well acceptable. Nutritional analysis of control and experimental variations of flatbreads which were found acceptable was carried out using standard procedures and the results showed increase in energy value, protein, fat and fiber and reduction in carbohydrate content.
