Preparation of Value Added Healthy Food Products with Incorporation of Sorghum Millet

Sorghum millets are also known as jowar is one of the most popular millet grown in tropical semi-arid regions of the world. Sorghum millet is unique among all millets because of it is rich in protein, Polyphenols, iron, calcium, dietary fibre. The present study was conducted to “Preparation of Value Added Healthy Food Products with Incorporation of Sorghum Millet�. sorghum millet is nutritionally rich and important millet in the diet of humans with the objectives to determine the nutrient composition of jowar flour and acceptability of value added prepared products by the incorporation of jowar flour at different levels, to assess the organoleptic evaluation which were serve as treatment T1 (refined flour + jowar flour 80:20), T2 (refined flour + jowar flour 60:40) and T3 ( refined flour + jowar flour 40:60) respectively, and “Thekua� was served as treatment T1 ( refined flour + jowar flour 80:20), T2 ( refined flour + jowar flour 60:40) and T3 ( refined flour + jowar flour 40:60) without incorporation of “jowar flour� (T0) served as control. They were replicated three times for all three products and orangoleptic evaluation was carried out using the nine point hedonic scale. Data obtained during investigation were statiscally analyzed by using analysis of variance (ANOVA) and critical difference (CD) techniques. On the basis of findings, was concluded that in case of “Noodles� 40 percent incorporation level of treatment T2(60:40) scored the best with regard to colour and appearance, body and texture, taste and flavour, overall acceptability. Sorghum millet is a gluten free cereal grain, so it is beneficial to gluten intolerant people.