Comparative Analysis of Physico-Chemical Properties of Parbhani Shakti sorghum and evaluation of its nutritional profile under different pre-treatments

¹ Ph.D Research Scholar, Department of Food Science and Nutrition, CCS, VNMKV, Parbhani, India
² Associate professor and Head, Department of Food Plant Operations, CFT, VNMKV, Parbhani, India
³ Professor and Head, Department of Food Science and Nutrition, CCS, VNMKV, Parbhani, India

^* Corresponding author: rkanushree25@gmail.com

Abstract

Parbhani Shakti, India's first biofortified sorghum variety, has been developed to address widespread micronutrient deficiencies and to improve the nutritional status of populations dependent on millets and cereals. This study aimed to evaluate and compare the physico-chemical, dimensional, functional, and nutritional properties of Parbhani Shakti with a local control sorghum variety, while also examining the effect of selected pre-treatments—roasting, popping, malting and malting + thermal steaming effects on its nutritional quality and antinutritional content by following standard procedures. Dimensional analysis revealed that Parbhani Shakti had significantly greater grain length (4.47 mm), sphericity (89.34%) and surface area (33.16 mm²), indicating superior grain structure and processing suitability. Functional attributes such as hydration capacity, swelling capacity, and bulk density also showed improvements in Parbhani Shakti compared to the control. Color values (L*, a*, b*) further confirmed better visual appeal and possible consumer acceptance. Although differences in thousand grain weight and swelling index were not statistically significant, Parbhani Shakti demonstrated consistently better overall functionality. Among the various pre-treatments applied, malting was found to be the most effective in improving the nutritional profile. It significantly increased protein (10.87 g/100 g), calcium (19.12 mg/100 g), iron (7.94 mg/100 g), and magnesium contents, while notably reducing tannins (2.11 mg TAE/100 g) and phytates (1.85 mg/100 g). These changes are nutritionally desirable and suggest enhanced bioavailability of essential nutrients. The study concludes that Parbhani Shakti sorghum, especially when subjected to malting, can serve as a functional, nutrient-rich and techno economic feasible method suitable for developing health-oriented food products. Its adoption and utilization can play a crucial role in supporting food and nutrition security, especially in regions vulnerable to malnutrition and dietary inadequacies.