Author(s):

Dayakar Rao B, Suneetha A, Srenuja D and Kiranmai E

Abstract: The present study was focused on the utilization of Sorghum millet with the composite flours for developing Ready-To-Eat foods in snacks category by using hot extrusion cooking technology. The ultimate objective is to value addition to Sorghum millet and other subtropical crops to enable their commercialization and also to conduct storage studies for the developed extruded products. Composite flours were prepared using whole Sorghum millet flour and other flours namely rice flour, besan flour, corn flour and corn semolina. Extrusion cooking was carried out using a twin screw extruder at optimized extrusion parameters. Effect of process parameters like temperature (135 °C), screw speed (25 Hz) and feeder speed (11Hz) on physical properties (expansion ratio, bulk density and hardness) of extrudate samples and proximate composition (Moisture, ash protein and fat) were investigated. Effect of extreme and initial process conditions on functional and proximate quality of the extrudates were also evaluated. And also storage characteristics of the extruded sorghum products were conducted. The products were packed in LDPE (Low density polyethylene) and ALPE (Aluminum lined polyethylene) and stored for 3 months and analyzed for every 15 days interval. The moisture content, protein, fat, hardness and sensory score were analyzed. The moisture content of the samples packed in LDPE showed increase in moisture content.

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