Authors : Amit V. Zambare; Dhananjay A. Kulkarni

Volume/Issue : Volume 9 - 2024, Issue 5 - May

Google Scholar : https://tinyurl.com/y436xjk9

Scribd : https://tinyurl.com/hhyfec8d

DOI : https://doi.org/10.38124/ijisrt/IJISRT24MAY1740

Abstract : Parboiling of sorghum is the process carried out by partial boiling of sorghum after soaking it for 2 to 4 hours for increasing its hardness and nutritional quality. Maldandi (M-35-1) variety of sorghum was left to soak, highly steamed at 600C, 700C and 800C, dried and then milled. The physical and nutritional properties of sorghum grains were determined. The parboiling of sorghum was to be found effective in terms of increase in its milling and nutritional quality. The best parboiling technique proved for increase in quality of sorghum grains was soaking of grains at 800C for 4 hours, then steaming for 20 minute and cabinet drying until moisture of grains reaches to the 12% dry basis.

Keywords : Parboiling, Sorghum, Milling Quality, Nutritional Quality.

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