International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Double Blind Reviewed

ISSN: 2319-7064


Downloads: 108

Research Paper | Food Science | India | Volume 9 Issue 8, August 2020


Nutritional Significance of Sorghum - Black gram Mix

Anjali Devi C [18]


Abstract: Most of the tertiary foods were formulated using refined flour, which are lacking in one more nutrients. Whole cereal and legume combinations are found to possess high nutritional value which could complement one another if accurately processed and combined. Sorghum and black gram mix was proved to be an ideal combination compared to other legumes by animal and human study. Noodles were prepared with this mix drawing protein in the ratio of 2: 1 two from cereal and one from legumes. Twenty boys studying 7-9th classes age 12-14 years were randomly selected from the high income educated parents and have normal BMI were asked to taste and give ranking for the product Parents of the boys are well educated and placed in good Positions (high income group). Acceptability of the product was tested using the 9 point hedonic scale.16 boys (80 %) have scored 9 (like extremely) the highest rank, 15 percent (3 boys) gave a score of scored 8 ( Like very Much), one boy scored 7 (like moderately). In the present days of increasing millet consumption by adults and leaving children to eat in school canteens or at vendors, it is important that advocating of such cost effective, nutritious, and easy to prepare noodles and tackle the double burden of malnutrition.


Keywords: Cereal legume blend, Sorghum black gram mix, BMI, Noodles


Edition: Volume 9 Issue 8, August 2020,


Pages: 326 - 328


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How to Cite this Article?

Anjali Devi C, "Nutritional Significance of Sorghum - Black gram Mix", International Journal of Science and Research (IJSR), Volume 9 Issue 8, August 2020, pp. 326-328, https://www.ijsr.net/get_abstract.php?paper_id=SR20725123054

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