Effect of different household processing on nutritional and anti-nutritional factors in Vigna aconitifolia and Sorghum bicolour (L.) Moench seeds and their product development

Abstract

Aim: This study involves the effect of different household processing on nutritional and anti-nutritional factors in moth bean (Vigna aconitifolia) and Sorghum (Sorghum bicolour (L.) Moench) seeds and with their product development. Methods: This study involves the effect of different homemade processing of moth and Sorghum on proximate composition and anti-nutritional factors and further development of certain products using processed moth and Sorghum flours. Results: During the process of soaking, the moisture content, and vitamin C contents were found to be increased; with a significant decrease in ash content, fat content, crude fiber content, protein content in both samples (except iron content). In moth bean, 72 h germination process resulted in a decrease in moisture content, fat content, crude fiber content, with an increase in ash content, protein content, iron content, and vitamin C contents whereas in Sorgum all the contents were decreased except moisture content, and vitamin C contents. Ash content, protein content, iron content and vitamin C content with a significant decrease in moisture content, fat content, and fiber content. After processing, the anti-nutritional factors were also decreased in both samples. The modified recipes with the processed moth bean, Sorghum, and blended flours were developed as thalpeeth and papri-chat and acceptability studies of products were carried out and compared with standard. It was found that all samples were acceptable to panel members making then quality for the potential usage as delivery vehicles for use gluten allergy, scurvy, and malnourished children. Conclusion: We can conclude that moth bean and Sorghum to our diet will help to improve the nutritional profile at low cost.