National Academy of Agricultural Sciences (NAAS)
|
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 |
Sorghum [Sorghum bicolor (L). Moench] is the crop for human and animal consumption. Sorghum is produced in areas that are too hot, a minimum average temperature of 25°C is necessary to ensure maximum grain production. Sorghum [Sorghum bicolor (L). Moench] is the crop for human and animal consumption. Sorghum’s high-energy content and ready supply of B-complex vitamins are a perfect combination for energy utilization. Depending upon the variety, sorghum provides good to excellent sources of phytochemicals such as phenolic acids, anthocyanins, phytosterols and policosanols etc. and antioxidants which are believed to help lower the risk of cancer, diabetes, heart disease and some neurological diseases. The wax surrounding the sorghum grain contains compounds, policosanols that may have an impact on human cardiac health. As with other foodstuffs, certain nutritional inhibitors and toxic substances are associated with sorghum grains as well which lower its nutritional value. Sorghum (HC 308 and HJ 513) based protein rich cereal bars were not only nutritious but had added advantage of good amount of dietary fibre and high total polyphenols which are known to possess antioxidant properties. Moreover, they are ready to eat nutritious snacks no mess while eating too, ideal for all age groups, easily transportable and have good shelf life. Hence, it is recommended that sorghum based cereal bars may be included in the supplementary nutrition programme like ICDS and Mid Day Meal programme for alleviating protein energy malnutrition among malnourished children. Diverse and delicious sorghum based cereal bars will pave the way for entrepreneurship development too and this will indirectly trigger positive inspiration among sorghum growers.
Citations |
 |
 |
 |
 |
