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Authors
Affiliations
1 Department of Food Science and Nutrition, College of Rural Home Science, UAS, Dharwad, IN
2 College of Agriculture, UAS, Dharwad - 580 005, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 44, No 11 (2007), Pagination: 532-537
Abstract
Sorghum is the third most important cereal of India after rice and wheat. It provides staple foods to millions, inhabiting the semi-arid tropics of the world. Jowar is nutritionally superior to rice and comparable in many aspects wrth wheat. It provides cheap staple food and is comparatively more nutritious in terms of proteins, carbohydrates, minerals etc., to mllllons of people. However, application of suitable processing technologies may add value to the grain. Popping is one such technique, which improves the quality of the grain and also its acceptability. It also improves the starch digestibility and bioavailability of other nutrients. As the information on nutritional quality of processed pop sorghum is limited, there is need to study the nutritional quality of popped sorghum cultivars grown in different seasons.
