• Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 7, Issue 3 (2018)

Development and standardisation of iron rich sorghum based cereal bars and their nutrient composition

Author(s):

Sarita Verma, Neelam Khetrapaul and Vandana Verma

Abstract:
Utilization of sorghum alone and in combination with other cereals, legumes, oilseeds etc in development of value added foods may result in their wide spread utilization among non-traditional sorghum consumers. This will also result in improving status of sorghum among cereals in economic upliftment of millet producers and will contribute for the health of the population. Increasing demands from consumers for nutritious snacks providing healthy nutrition and to enhance the utilization of sorghum in daily diets of people, it is desirable to develop novel and value added products from sorghum. Keeping these facts in considerations, present study was planned with the specific objectives to develop iron rich sorghum based cereal bars and to study their and nutrient composition. Results of study showed that the moisture content of sorghum based iron rich cereal bars having sorghum varieties HC 308 and HJ 513 was found to be 9 9.74-9.80 percent, these were slightly higher when compared to 8.33 percent of moisture in wheat control cereal bars. Crude protein content of iron rich cereal bars prepared with HJ 513 and HC-308 was 21.35 and 19.47 per cent, respectively. Crude protein content of wheat control cereal bars (16.28%) was low as compared to all types of sorghum based cereal bars. Iron content of wheat control cereal bar was 6.62 mg/100g which was lower than sorghum based iron rich cereal bars. Availability of iron too showed the similar trend and noticed 19.57 and 19.68 per cent in sorghum based iron rich cereals bars having HC 308 and HJ 513, respectively. 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.

Pages: 1189-1192  |  1584 Views  722 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Sarita Verma, Neelam Khetrapaul and Vandana Verma. Development and standardisation of iron rich sorghum based cereal bars and their nutrient composition. J Pharmacogn Phytochem 2018;7(3):1189-1192.

Important Publications Links
Journal of Pharmacognosy and Phytochemistry Pharmacognosy

Journal of Pharmacognosy and Phytochemistry

Call for book chapter