NUTRITIONAL EVALUATION OF SORGHUM AND CHICKPEA INCORPORATED VALUE ADDED PRODUCTS

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1 J. Dairying, Foods & H.S., 28 (3/4) : , 2009 AGRICULTURAL RESEARCH COMMUNICATION CENTRE / indianjournals.com NUTRITIONAL EVALUATION OF SORGHUM AND CHICKPEA INCORPORATED VALUE ADDED PRODUCTS Sikandra and P. Boora Dept. of Foods and Nutrition, CCS Haryana Agricultural University, Hisar , India ABSTRACT The present study was carried out for nutritional evaluation of different value added products viz. biscuits, cup cakes, laddu, chapaties and noodles prepared by using sorghum (CSV-9, HC-136), chickpea (HC-96-99) and wheat (WH-711) flours in different proportions. Chickpea is not merely a good source of lysine (deficient in cereals), but a good source of riboflavin, also generally deficient in predominantly cereal-based diets. Supplementation has improved the nutrient composition, sugars and mineral content of the products. The protein content increased in biscuits, chapattis, cup cakes and noodles. Calcium, copper, iron and zinc content increased in biscuits, chapattis, cup cakes and noodles. Supplemented products have acceptability as good as control product. Therefore, these value added products should be included in the diet of vulnerable groups in order to improve their nutritional status. Key words : Value added products, Nutrient composition, Mineral content, Protein content. INTRODUCTION Sorghum (Sorghum bicolor (L) Monech) is the major food grain in semi-arid tropics of Africa, India and South America and ranks fifth amongst the world cereals following wheat, maize, rice, and barley. Sorghum is a physiological marvel. It can grow in both temperate and tropical zones. It is among the most photosynthetically efficient plants. Sorghum thrives on many marginal sites. Its remarkable physiology makes it one of the toughest of all cereals. Sorghum is perhaps the world s most versatile crop. Some types are boiled like rice, some cracked like oats for porridge, some malted like barley for beer, some baked like wheat into flatbreads and some popped like popcorn for snacks. Sorghum promises to be a living factory. India is the largest sorghum growing country in the world. India, unlike other countries has two sorghum producing seasonskharif and rabi. Sorghum contains 10 to17% protein, 2.6 to 4.5% fat, 60 to 72% starch, 1.6 to2.2% ash and 2.5 to 3.5 % fibre. Minerals present in sorghum are mainly calcium (150mg/100g), mangnesium (790mg/100g), potassium (6070mg/100g) and phosphorus (4210 mg/100g) (Navas and Garcia, 2000). Pulses provide a perfect mix of high biological value when supplemented with cereals. To alleviate protein-energy malnutrition, a minimum of 50 g pulses/capita/day is required in addition to other sources of proteins such as cereals, milk, meat, eggs, etc. Chickpea is the primary pulse crop in South Asia where it is an important source of protein particularly in vegetarian diet. India has highest area, production and consumption of chickpea in the world. Chickpea is a good source of protein and carbohydrates, possessing vitamins like thiamine, niacin, minerals like Ca, P, Fe, Mg and K, and unsaturated fatty acids such as oleic acid and linoleic acid (Moreno et al., 2004). Supplementing the wheat flour with sorghum and chickpea flour, nutritive value of vegetarian diets can be improved in terms of proteins and minerals. Keeping this in view, the present investigation was undertaken to evaluate the nutritional composition of value added traditional and bakery products incorporated sorghum and chickpea. MATERIAL AND METHODS The present study was conducted at Department of Foods and Nutrition, COHS, CCS Haryana Agricultural University, Hisar.

2 182 J. DAIRYING, FOODS & H.S. Samples used : The seeds of sorghum variety HC- 136 were procured in a single lot from forage section of Plant Breeding Department of CCSHAU, Hisar and seeds of CSV-9 were procured from ICRISAT, Hyderabad. The seeds of wheat (WH- 711)) and chickpea (HC ) were collected from the Plant Breeding department of CCSHAU, Hisar. The seeds of all varieties were freed from extraneous material and stored in air tight plastic containers under ambient conditions. All other ingredients used in preparation of value added products were procured from local market in single lot. Preparation of products : The sorghum, chickpea and wheat flour incorporated products: biscuits (melting moments), cup cakes, laddu. chappaties and noodles were prepared by replacing the main cereal used in basic recipe by sorghum and chickpea flour. Six combinations were used for preparation of these products. The standard recipe for each product was taken as control. All the products were organoleptically evaluated by a panel of semi trained judges using 9 point hedonic scale. These sorghum and chickpea incorporated products were oven dried at 60? C and ground to fine powder and stored in air tight container for nutritional evaluation. Nutritional evaluation : The samples of products were evaluated for proximate composition (AOAC, 1995) total soluble sugars (Yemn and Willis, 1954) reducing sugars (Somogyi, 1945), starch (Clegg, 1956) and calcium (Chopra and Kanwar 1979). Iron, zinc and copper were estimated by the method of Lindsey and Norwell, RESULTS AND DISCUSSION Sensory evaluation of products : The prepared products were subjected to sensory evaluation with respect to color, appearance, flavor, taste, texture and over all acceptability by a semi trained panel of ten judges using 9-point hedonics scale. Biscuit, cup cake and laddu prepared by using sorghum, chickpea and wheat flours in 40:30:30 proportions were liked moderately in terms of all sensory parameters. Mean scores of all sensory characteristics of noodles and chapaties were in category of like moderately when prepared in 20:40:40 proportion of sorghum, chickpea and wheat flours, respectively. Nutritional evaluation : Proximate composition of biscuits was improved in both combinations for protein, fat, ash and crude fiber. Protein content of control biscuits was (9.32%) significantly (P<0.05) lower than protein content of biscuits prepared from S.F.-I and S.F.-II combinations. Significant (P<0.05) differences were observed in protein content of S.F.- I and S.F.-II biscuits. Overall, supplementation of biscuits with sorghum flour, wheat flour and chickpea flour contribute significantly towards increase in protein content of the biscuits. Sugar content was higher in S.F.-II biscuits as compared to control and S.F.-I combination (Table 1). There was significant increase in mineral profile of S.F.-1 and S.F.-II biscuits as compared to control (Table 2). Protein, fat, ash and crude fiber content increased in cup cake. Chickpea was found to be useful in increasing protein content (Table1). Starch content was found to be better in cup cake (Table 1). Total calcium, iron, zinc and copper content increased significantly in sorghum chickpea wheat flour incorporated cup cake (Table 2). Calcium content in control cup cake was observed as mg/100g. it increased significantly (Control, 60.71mg/100g and SF I, mg/100g) when refined flour was replaced by sorghum, chickpea and wheat flour for making cup cake. Supplemented sorghum flour (S.F.-I) cup cakes had higher calcium content (81.31 mg/100g) than supplemented S.F.-II cup cakes (72.89 mg/100g). Similarly Sangwan (2002) prepared composite flour (wheat-soya-sorghum flour) biscuits and reported acceptability of biscuits in terms of colour, texture and taste. Lovis (2003) reported that sorghum, rice, teff and garfava flours could replace wheat flour in baked foods and could produce gluten-free products that were as nutritionally balanced as baked foods containing wheat flour and that satisfy consumer tastes. Nutrient composition of laddu (control, 100% chickpea flour) was better in terms of protein, ash and crude fiber content as compared to laddu (Table 1). This is due to better nutritional composition of chickpea flour as compared to sorghum and wheat flour. No significant difference was observed in total soluble sugars content of control and S.F.-1 and S.F.II laddu (Table 1). The protein content in control chapatti was 11.04g/100g. It increased significantly

3 Vol. 28, No. 3/4, Table 1. Mean nutrient composition of value added developed products from sorghum (g/100g on dry matter basis). Products Treatment Moisture Protein Fat Ash Crude Total Reducing Non- Starch Fibre soluble sugars reducing sugars sugars Biscuits Control (100%R.F) S.F.-I+C.F.+W.F (40:30:30) S.F.-II+C.F.+W.F (40:30:30) CD (P<0.05) Cup Cake Control (100% R.F) S.F.-I+C.F.+W.F (40:30:30) S.F.-II+C.F.+W.F (40:30:30) CD (P<0.05) Ladoo Control (100% C.F) S.F.-I+C.F.+W.F (40:30:30) S.F.-II+C.F.+W.F (40:30:30) CD (P<0.05) N.S Chapaties Control (100% W.F) S.F.-I+C.F.+W.F (20:40:40) S.F.-II+C.F.+W.F (20:40:40) CD (P<0.05) Noodles Control (100% R.F) S.F.-I+C.F.+W.F (20:40:40) S.F.-II+C.F.+W.F (20:40:40) CD (P<0.05) Values are mean + SE of three independent determinations S.F.-I = Sorghum flour (HC-136) S.F.-II = Sorghum flour (CSV-9) C.F. = Chickpea flour W.F. = Wheat flour R.F. = Refined flour NS = Non significant * -Significant at P<0.05

4 184 J. DAIRYING, FOODS & H.S. when chapattis were prepared using supplemented sorghum flour. Chapattis prepared by using sorghum flour S.F.-1 had higher ( g/100g) protein content then S. F. II ( g/100g). This increase in protein content of supplemented chapattis might be due to higher protein content of sorghum flour and chickpea flour then control. Chapatti prepared by using sorghum flour (CSV-9) in combination with chickpea flour and wheat flour was noticed to have significantly (P<0.05) higher fat content than supplemented S.F.-1 chapati. The data shows that supplemented chapati had significantly (P<0.05) higher fibre content than control (Control 1.57, SF I-2.87 and SF II g/100g). The chapatti prepared by using supplemented sorghum flour S.F. 1 was found to have highest value (3.9g/100g) of nonreducing sugars as compared to control (3.82g/100g) and supplemented S.F. II chapatti (3.85g/100g). Overall, non-reducing sugars in chapatti increased significantly (P<0.05) after incorporating sorghum flour and chickpea flour. The calcium content increased significantly (P<0.05) in supplemented S.F. I chapatti (72.65 mg/100g) and supplemented S.F. II chapati (62.12 mg/100g). The copper, iron and zinc content increased in supplemented chapattis. As compared to control, noodles prepared by using sorghum, chickpea and wheat flour were found better in proximate composition (Table 1). S.F. - II noodles were observed to have significantly higher reducing and non-reducing sugars then supplemented S.F. - I noodles (Table 1). Mineral profile was also found better in supplemented noodles as compared to control noodles (Table 2). Varsha (2003) reported moderate acceptability of Table 2. Mineral content of value added products from sorghum (mg/100g on dry matter basis). Product Treatment Calcium Copper Iron Zinc Biscuit Control (100% R.F) S.F.-I+C.F.+W.F. (40:30:30) 73.56* * * S.F.-II+C.F.+W.F. (40:30:30) 69.31* * * CD (P<0.05) NS Cup cake Control (100% R.F) S.F.-I+C.F.+W.F. (40:30:30) 81.31* * * * S.F.-II+C.F.+W.F. (40:30:30) 72.89* * * * CD (P<0.05) Laddu Control (100% C.F.) S.F.-I+C.F.+W.F. (40:30:30) 73.10* * * * S.F.-II+C.F.+W.F. (40:30:30) 64.77* * * * CD (P<0.05) Chapaties Control (100% W.F.) 51.34± ± ± ±0.12 S.F.-I+C.F.+W.F. (20:40:40) 72.65*± *± *± ±0.348 S.F.-II+C.F.+W.F. (20:40:40) 62.12*± *± *± ±0.006 CD (P<0.05) NS Noodles Control (100% R.F.) S.F.-I+C.F.+W.F. (20:40:40) 73.77* * * * S.F.-II+C.F.+W.F. (20:40:40) 69.33* * * * CD (P<0.05) Values are mean + SE of three independent determinations S.F.-I = Sorghum flour (HC-136) S.F.-II = Sorghum flour (CSV-9) C.F. = Chickpea flour W.F. = Wheat flour R.F. = Refined flour NS = Non significant * -Significant at P<0.05

5 chapatti prepared by using wheat- sorghum-soya blend each in 70:15:15 ratio. It may be concluded that all the value added developed products were found organoleptically and nutritionally superior in terms of protein, fibre, ash, sugars and mineral contents. Sorghum proteins are not only nutritionally important; they have better functional characteristic and potentially the sources Vol. 28, No. 3/4, of value added products. Development and consumption of such value added products can go a long way in improving the nutritional status of the population especially for those suffering from protein energy malnutrition. This will help in improving status of sorghum among cereals in economic upliftment of millet producers and will contribute for the health of the population. REFERENCES AOAC. (1995) Official Methods Of Analysis, Association of Official Agricultural Chemists, Washington, D.C. Chopra S.L. and Kanwar J.S. (1979). Analytical Agricultural Chemistry. Kalyani publishers, New Delhi. Clegg K.M. (1956). J. Sci. Fd. Agri. 7: Lindsey, W.L. and Norwell, M.A. (1969). Agron Absts. 61:84. Lovis, L.J. (2003). Cereal Foods World. 48(2): Moreno, C.R. et al. (2004). J. Sci. Fd. Agri. 84: Navas, P.B. and Garcia, L. (2000). J. Food Sci. Technol. 37(2): NRC (1996). Lost Crops of Africa. Vol 1: Grains, National Academy Press, Washington D.C. Sangwan, V. (2002). Ph.D. Thesis, CCSHAU, Hisar, India. Somogyi, M. (1945). J. Biol. Chem. 160: Varsha (2003). M. Sc. Thesis, CCSHAU, Hisar, India. Yemm, E.W. and Wills, A.J. (1954). Biochem. J. 57: