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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 8, Issue 1 (2019)

Development and nutrient analysis of sorghum (Sorghum bicolor L., Moench) cookies

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).

Pages: 2329-2331  |  969 Views  373 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Bheemanagouda, Kashibai Khyadagi and Siddarodha Padeppagol. Development and nutrient analysis of sorghum (Sorghum bicolor L., Moench) cookies. J Pharmacogn Phytochem 2019;8(1):2329-2331.

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