International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 10, Issue:1, January, 2021

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2021.10(1): 3620-3627

Nutritional Changes of Sorghum after Popping by a Developed Infrared Assisted Hot Air Popping Machine
P. K. Anjitha1, N. Baskaran2, N. Venkatachalapathy3 and M. Tito Anand*
1Department of Workshop and Fabrication Unit,
2Department of Food Processing Business Incubation Centre,
3Department of Food Engineering, Indian Institute of Food Processing Technology, Thanjavur, Tamilnadu, India
*Corresponding author

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.

Keywords: Popping, Infrared, Sorghum, Nutritional composition

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How to cite this article:

Anjitha, P. K., N. Baskaran, N. Venkatachalapathy and Tito Anand, M. 2021. Nutritional Changes of Sorghum after Popping by A Developed Infrared Assisted Hot Air Popping Machine.Int.J.Curr.Microbiol.App.Sci. 10(1): 3620-3627. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.