Vol. 8, Issue 6 (2020)
Physico-chemical and nutritional characteristics of coarse cereal grains, Tulsi and their composite flours
Author(s): Saroj Dahiya and Suman
Abstract: The present investigation aims to evaluate the physico-chemical and nutritional characteristics of pearl millet, sorghum, oat, chickpea grains and Tulsi and their composite flours. Six types of composite flours were prepared. Three composite flours were prepared from blanched pearl millet: sorghum: dehusked oat: germinated chickpea in ratios of 80:5:5:10 (Type-I), 60:10:10:20 (Type-II) and 40:15:15:30 (Type-III) (W/W), three composite flours consisted of blanched pearl millet: sorghum: dehusked oat: germinated chickpea: Tulsi leaves in ratios of 80:5:5:5:5 (Type-IV), 60:10:10:15:5 (Type-V) and 40:15:15:25:5 (Type-VI) (W/W). The results revealed that chickpea grains had significantly (P<0.05) higher seed weight, seed volume and seed density as compared to other grains. Sedimentation value and water absorption capacity were significantly higher in sorghum and lower in chickpea flour. The protein content was significantly higher in chickpea and crude fat content was significantly higher in pearl millet than other grains. Tulsi leaves had significantly higher crude fibre and ash content. As the level of sorghum, oat and chickpea flour increased in composite flours, the crude protein, crude fibre and ash content increased, while, crude fat decreased. Supplementation of Tulsi leaves powder significantly (P<0.05) increased the ash and crude fibre content of composite flours.
DOI: 10.22271/chemi.2020.v8.i6ab.11058
Pages: 1983-1986 | 330 Views 74 Downloads
download (4749KB)
How to cite this article:
Saroj Dahiya, Suman. Physico-chemical and nutritional characteristics of coarse cereal grains, Tulsi and their composite flours. Int J Chem Stud 2020;8(6):1983-1986. DOI: 10.22271/chemi.2020.v8.i6ab.11058
