Abstract

The mix suitable for different types of foods based on sorghum (Sorghum vulgar) and maize (Zea mays) were developed and their nutritional qualities were evaluated in different packaging materials viz., High Density Poly Ethylene (HDPE) and Metalized Poly Propylene bags (MPP) during storage (90 days). A slight change was noted in the moisture (8.80-9.67%), protein (10.50-9.74%), reducing sugar (1.31-1.96%), total sugar (3.18-2.29g%) and crude fibre (4.80-4.74g%) content of the convenience mix on storage. The convenience mix was used for development of different traditional food products viz., rava laddu, uthiri pittu, kuzha pittu and roti. All the food products of convenience mix were organoleptically acceptable and scored high values (8.8 to 8.9 by using 9 point hedonic scale) at the end of the storage period (90 days). The microbial population of convenience mix was found to be minimum and within the safe limit on storage. Statistically the moisture (increased up to 0.87%), protein (decreased up to 0.84%), reducing sugar (increased up to 0.65%) and total sugar (decreased up to 0.89%) and showed highly significant difference at 0.01% level, but non significant difference was observed for ash (0.01%), calcium (0.02%), iron (0.05%) and tannin (0.03%) during storage. The shelf life of convenience mix was found to be good up to 90 days at ambient conditions.

Keywords: Sorghum, Maize, Convenience mix, Organoleptic parameters