Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2017.6(7): 1381-1389
DOI: https://doi.org/10.20546/ijcmas.2017.607.165


Studies on Preparation and Nutritional Quality of Sorghum-Fingermillet Chakli
S.D. Patekar*, D.R. More and P.N. Satwadhar
Department of Food trade and Business Management, College of Food Technology, Vasantarao Naik Marathwada Krishi Vidyapeeth, Parbhani–431 402, (M.S.), India
*Corresponding author
Abstract:

Traditional foods play an important role in local identity, consumer behavior, the transfer of cultural heritage for future generations, and the interaction of this heritage with the rest of the world. “Chakli” is one of the traditional fried snacks that can be produced using different combination of ingredients. Cereal chakli is popular product and at present they are mostly made from gram, rice etc. By suitable processing it might be feasible to produce chakli from sorghum. Considering the physico-chemical and nutritional composition of sorghum variety Maldandi (M35-1) was found best among the other genotypes and upto 40% incorporation with malted finger millet. The present investigation was planned with an objective to incorporate malted finger millet flour at different levels to “chakli” by the Standardization of recipe and study its effect on nutritional composition, sensory and storage characteristics. The results indicated that Protein content varies in the ranged from (11.20-14.75%). The range of fat content was found (26.49 to 30.13%) in chakli formulations. The mineral composition of chakli has calcium content (322.30-342.02), phosphorus was observed (144.05-158.01), and iron content (1.93-2.53)mg/100g of product. The most acceptable fortified Chakli was analyzed for shelf life study. The different formulations of sorghum: finger millet in the ratio of 10:40 (S1), 20:30 (S2) and 30:20 (S3) and (S4) 40:10 and the (S0) control are prepared. The chakli was found significantly improved nutritional value. Hence the prepared chakli may become nutritionally balanced and have nutraceutical properties.


Keywords: Sorghum, Chakli, Nutritional composition, Minerals, Standardized process.
Download this article as Download

How to cite this article:

Patekar, S.D., D.R. More and Satwadhar, P.N. 2017. Studies on Preparation and Nutritional Quality of Sorghum-Fingermillet Chakli.Int.J.Curr.Microbiol.App.Sci. 6(7): 1381-1389. doi: https://doi.org/10.20546/ijcmas.2017.607.165