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Vol. 12, Issue 2 (2023)

Studies on isolation and utilization of sorghum starch

AA Pawar, PM Kotecha, DS Satpute, UD Chavan and MR Patil
The present research work on “Studies on isolation and utilization of sorghum starch” was undertaken to explore the underutilized or neglected but highly nutrient rich sorghum starch value added products. The sorghum starch is a rich source of protein, crude fiber, carbohydrate was utilized products such as kurdai. Sorghum is good source of protein, crude fibre and carbohydrate. The prepared kurdai was analyzed for nutritional composition. The changes occurred during storage of kurdai was also studied.
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.
Pages: 613-616  |  220 Views  117 Downloads

The Pharma Innovation Journal
How to cite this article:
AA Pawar, PM Kotecha, DS Satpute, UD Chavan, MR Patil. Studies on isolation and utilization of sorghum starch. Pharma Innovation 2023;12(2):613-616.

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