Vol. 12, Issue 2 (2023)

Sorghum contained moisture 7.79%, fat 2.93%, carbohydrate 66.12%, protein 12.01%, crude fibre 3.32%, calcium 15.07 mg/100 g and iron 4.23 mg/100 g. Physical properties of soghum were creamy white and pearly white in colour and bulk density 706.28 Kg/cm3. Porosity of sorghum grain is 36.31%.

The result obtained showed that good quality kurdai can be prepared by using starch of sorghum variety Phule Yashomati. kurdai were packed in low density polyethylene (LDPE) stored for 90 days at ambient temperature (30±40C) to evaluate their storage feasibility.

Chemical composition of kurdai showed moisture content 4.32 percent, protein content 1.74 percent, fat content 1.42 percent, crude fibre 0.74 percent, carbohydrates 94.45 percent, calcium 13.42 mg/100 g and iron 3.58 mg/100 g. During 90 days of storage period the sensory evaluation of kurdai was done regularly at an interval of 30 days. The overall acceptability score for Phule Yashomati was decreased from 8.53 to 7.98 in LDPE with increased in storage period. Overall acceptability score was highest for Phule Yashomati kurdai.