Development and evaluation of popped sorghum burfi

Abstract

The present study was undertaken with an objective to develop ready to eat convenience products by utilizing popped sorghum i.e ready to eat burfi by using indigenous local variety ‘Aralu jola’. Sorghum grains were pre-treated, popped and milled to coarse flour and burfi was developed. Further, the developed burfi was assessed for its sensory quality and proximate composition and compared with control sample which was prepared by traditional method. i.e, burfi by using jowar flour without popping. Results revealed that, nutrient content specially protein and crude fibre of sorghum ready to eat burfi was higher compared to control sample. However, the product was well accepted in sensory quality assessment, hence this product can be the way to add value to sorghum and may be healthy and nutricious product for children.