Quality characteristics of green gram blended instant sorghum porridge prepared from fermented and germinated grains

Abstract

The present study aimed to develop nutritionally rich sorghum blended green gram porridge and evaluate the nutritional and organoleptic characteristics of the developed product. The raw, fermented, and germinated sorghum and green gram were dried and milled and the obtained grits were evaluated for nutritional parameters. The crude protein, phosphorus, and acidity significantly (p<0.05) increased in sorghum, while ash and carbohydrate content decreased (p<0.05) in both sorghum and green gram after fermentation and germination. Untreated sorghum grains (control), fermented and blended and germinated and blended sorghum and green gram instant porridges, were evaluated sensorially after reconstitution in water and added sugar (12%). The fermented sorghum porridge with 20% fermented green gram received a significantly (p<0.05) higher acceptability score whilst germinated green gram could be blended up to 35% in germinated sorghum to obtain the highest sensorial scores. Further, the organoleptic characteristics of the developed instant porridges after reconstitution in milk was determined using the best treatment from after water reconstitution. The fermented blended sorghum porridge received significantly (p<0.05) highest acceptability scores, followed by germinated sorghum porridge.