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 |
The study was conducted in the laboratory of the Department of Food Trade and Business Management, College of Food Technology, VNMKV Parbhani, to screening of sorghum varieties for papad preparation. Papads were prepared from different sorghum varieties and analyzed for proximate composition, physico-chemical analysis and organoleptic evaluation. The result revealed that moisture, protein, fat, ash and total carbohydrate content in the Sorghum papad prepared from Parbhani Moti sorghum variety were found in the range of 9 to 9.25 %, 8.39 to 12.64%, 0.88 to 1.05 %, 0.54 to 1.27% and 76.77 to 80.21% respectively. Parbhani Moti sorghum variety was selected among five sorghum varities based on organoleptic evaluation of papads.
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