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Evaluation Of New Kharif Sorghum Genotypes For Flour, Dough, Roti And Nutritional Quality

Author: 
Chavan, U. D., Lande, S. B., Kotecha, P. M. and Nirmal, S. V.
Subject Area: 
Life Sciences
Abstract: 

In India sorghum is traditionally consumed in the form of unleavened pan cake/Roti/Bhakari. Because of sorghum is a staple food in many parts of the country. Though sorghum grains are nutritious, the consumption of this cereal is decreasing due to non-availability of easy cooking raw materials from the sorghum. The other major reasons are; dying traditional food habits, requirement of special skill for preparing sorghum rotis. For many years sorghum eating population particularly in rabi growing areas, the roti made from Maldandi (M 35-1) is preferred for taste and softness, over other genotypes. But now days some new genotypes of rabi sorghum are developed which gives better nutritional as well as organoleptic quality of the roti than the M 35-1. During Kharif-2017 (Dharwad Center) total 28 sorghum genotypes from advance varietal trials (AVT; 18) and advance hybrid trials (AHT; 10) were evaluated for flour, dough, roti and nutritional quality parameters using above parameters. On the basis of these characters among the new sorghum genotypes from AVT; DSV 4, SPV 2437, CSV 27 and SPV 2424 and from AHT; CSH 16, CSH 25 and SPH 1846 were found promising for flour, dough, roti and nutritional quality.

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