Study of Parboiling Technique of Sorghum

Amit V. Zambare; Dhananjay A. Kulkarni1

1

Publication Date: 2024/06/04

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.

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

PDF: https://ijirst.demo4.arinfotech.co/assets/upload/files/IJISRT24MAY1740.pdf

REFERENCES

  1. A. Chakraverty, Post Harvest Technology of  Cereals, Pulses & Oilseed. CBS Publishers & Distributors, 1995.
  2. AOAC, Official Methods of Analysis; 17th   Edition. The Association of Official Analytical Chemists, 2000.
  3. Md. Rabiul Islam, Poritosh Roy, Naoto Shimizu and Kimura Toshinori, “Effect of processing conditions on physical properties of parboiled rice”, Food Science Technology Research, vol. 8(2), 2002, pp.106-112.
  4. R. Young, M. H. Gomez, C. M. McDonough, R. D. Waniska and L. W. Rooney, “Changes in sorghum starch during parboiling”, vol. 70(2), 1992, pp. 179-183.