Author(s):

Bheemanagouda, Kashibai Khyadagi and Siddarodha Padeppagol

Abstract: Sorghum grown in rabi season has excellent grain quality with good quality protein, gluten free and rich in fiber. Bakery products especially cookies are cheapest snack items consumed by all class of people. Hence study was undertaken to develop the acceptable cookies from different sorghum varieties. Standardization of cookies showed 50 per cent of sorghum flour incorporation was highly acceptable. Among the four varieties KMJ-1 variety was highly suitable for preparation of cookies. Among different type of cookies, ground nut sorghum cookies was found highly acceptable. Significant differences in nutrient content of sorghum groundnut cookies were observed compared to control (RWF).

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