Vol. 11, Issue 12 (2022)

The present study done to determine the effect of processing parameters on the nutritional quality of sorghum, green-gram and sesame seed along with it, physical properties and proximate composition of these respective ingredients were analysed. Sorghum, green-gram and sesame seed were physiochemically analysed before pre-treatments as colour, shape, 1000 kernal weight, bulk density, true density, angle of repose (o) and proximate analysis for moisture content, protein content, crude fat, total carbohydrates and fiber content. Fiber content were observed as 1.7% in sorghum, 3.4% in green gram and 3.9% in sesame seed. Various treatments like flaking of sorghum, malting of green gram and roasting of sesame were done to observe the effect on nutritional composition. It was observed that after flaking of sorghum fiber content increases significantly from 1.7 to 2.8%, and malting increases fiber from 3.4 to 4.3% in green gram; effect of malting on green gram as protein, carbohydrate increases while moisture, ash, fat reduced. Roasting of sesame shows reduction in moisture content, protein, ash and fiber while increase in crude fat and carbohydrate.