Informatics Publishing Limited

S. A. Mundhe ¹, R. B. Kshirsagar ¹, D. N. Kulkarni ¹, B. M. Patil ¹

Affiliations
1 Department of Food Science, College of Food Technology, MAU, Parbhani- 431 402, IN

Abstract

The introduction of Inigh yieiding and promising varieties has helped to boost the production of custard appie in India', it is estimated that custard appie is grown over an area of 53,000 ha in india. in Maharashtra State, it is grown on an area of 4,990 ha with production of 20,479 T mainiy concentrated in districts of Beed, Aurangabad, Pune, Dhuie, Nagpur and Bhandara.

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D. M. Shere ¹, V. D. Surne ¹, S. G Pawar ¹, K. D. Kulkarni ¹, D. N. Kulkarni ¹

Affiliations
1 College of Agricultural Technology, Marathwada Agricultural University, Parbhani - 431 402, M.S., IN

Abstract

Sorghum grain is a staple food for more than 700 million people of arid and semiarid tropics. Almost entire produce of sorghum is consumed in the form of traditional products in India and Africa. However the nutritional quality of sorghum is poor due to deficiency in lysine, threonine, tryptophan, low starch availability, low protein digestibility and presence of certain antinutritional factors while sensory properties are poor due to coarse nature of grain.

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