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Godara, Pragati
- Optimization for Incorporating Teff, Sorghum and Soybean Blends in Traditional Food Preparations
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Authors
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1 Department of Foods and Nutrition, CCS HAU, Hisar, Haryana, IN
1 Department of Foods and Nutrition, CCS HAU, Hisar, Haryana, IN
Source
IAHRW International Journal of Social Sciences Review, Vol 10, No 4 (2022), Pagination: 423 - 426Abstract
Teff (Eragrostis tef) is a whole grain that is gluten-free and rich in nutrients, which has increased the popularity of goods based on it. Sorghum (Sorghum bicolour L.) is a vital nutritious crop and is mostly used for porridge-like traditional foods. Most cereals and starch-based foods can benefit from adding soybean (Glycine max) as a source of high-quality, low-cost protein and polyunsaturated fatty acids to increase the quantity and quality of their protein content. Although low in sulphur, it contains the amino acids methionine and cysteine and is rich in calcium, iron, and several B vitamins. Therefore, this present study aims to optimize the level of incorporation of teff, sorghum and soybean grain and flour blends to prepare value-added traditional foods such as injera, porridge and malt-based porridge through evaluation of organoleptic acceptability. The control, type I, type II and type III formulations were developed using teff, sorghum and soybean blends. The result suggests that blending teff, sorghum, and soybean in a ratio of 50:30:20 significantly improved sensory quality and fell in the group of “liked very much”. These types of traditional food preparations can be eaten and liked by all age groups. This present study showed that the blending ratio and processing conditions such as soaking, fermentation and malting involved in traditional food preparations like injera, porridge and malt porridge significantly influenced sensory characteristics of blended grain or flour and also improved the sensory quality of developed foods.Keywords
teff, sorghum, soybean, traditional foods, organoleptic acceptability
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