National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Sorghum is a nutritionally rich millet in grain family that plays an important role in our daily diet. These grains can be transformed to a healthy snack, due to its rich nutrient content. Sorghum can also be transformed to a healthy snack. This can be achieved by a popping method. This study examines the effect of temperature when popping on proximate composition, minerals, total phenolic content and antioxidant activity. The study revealed that the protein ranges from of 11.12 to 11.38%, fat 2.98 to 3.01%, crude fibre 1.3 to 1.38%, ash 1.4 to 1.44% and total carbohydrate 68.32 to 68.85%. this showed that the proximate compositions are retained when compared to raw sorghum. TPC varies from 0.18 to 0.32 mg GAE/g and antioxidant activity varies from 60.58 to 63.8 %. The high temperature affected antioxidant activity and total polyphenolic content. The mineral content slightly reduced after popping. The infrared did not affect the popping quality or reduce the nutritional value and chemical composition of the millet. The study suggest that Popped sorghum could be used as a healthy snack and an alternative food.
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