Effect of roasting on biochemical attributes in hurda sorghum

Abstract

The study aims to provide insights in to optimizing the roasting process to enhance the nutritional benefits of sorghum hurda while maintaining its traditional sensory qualities. Three roasting methods were used, namely open fire roasting, pan roasting, and oven roasting for study the effect on nutritional parameters particularly moisture, protein, sugars and phenol content. Among the eight sorghum hurda genotypes studied, RSSGV-89, Phule Madhur and Phule Uttara were found superior in nutritional quality, showing higher levels of protein, and sugars across treatments. Pan and microwave roasting preserved nutrient content better than open fire roasting method.