Compositional studies of Lassi prepared from blends of germinated bio-fortified sorghum grain extract and skim milk

Abstract

Parbhani Shakti is improved varieties proved for high iron Fe, Zinc and protein content with low phytates means higher bioavailability of improved nutrients. In present preparation an attempts was made to prepare lassi blended with extract of germinated bio-fortified sorghum (Parbhani Shakti) using skim milk and studied its compositional parameters. The normal properties for acidity, pH, fat, protein, total sugar, moisture, total solid, ash, viscosity were observed. However, highest zinc content was recorded for treatment T4 i.e. 9.25 (ppm) whereas, lowest zinc contents was recorded for treatment T1 i.e. 7.00 (ppm). The increased zinc in extract added lassi due to extract contained germinated sorghum flour and germination appeared to be a promising food processing method to improve bioavailability of minerals.