Functional and Dietary Evaluation of Sorghum (Sorghum bicolor L.) based Muffins

This chapter evaluates the Functional and nutritional assessment of sorghum (Sorghum bicolor L.) based muffins. Different nations have also been investigating the utilization of sorghum as an inexhaustible material and as a possible source of high-esteem particles to create sustainable oil and other significant mechanical synthetics. The investigation was conducted in the Department of Food Technology, Parul Institute of Applied Sciences, Parul University, Vadodara, Gujarat, during the year 2022-2023 under different experiments. In order to achieve the purpose of the research, a number of laboriously carried out experiments were standardized nutritional assessment. The sugar-free muffins developed by using (100%) sorghum flour, baking powder, baking soda, jaggery powder, cocoa powder, milk and oil were mixed to form smooth consistency batter. During the experiment we found that the muffins have the moisture, protein, fibre, ash, carbohydrate and fat was recorded as (8.28%), (7.48%), (80.6%), (2.24%), (27%) and (1.4%), respectively. Throughout the experiment, iron (6.42%), zinc (20.48%), and magnesium (1.94%), respectively, will be investigated using colorimetric methods. We also performed, microbiological quality of the created product, sugar-free sorghum muffins, was assessed using the total plate count (TPC) technique, which revealed an overall quantity of 5200 Cfu/100g. Whereas, another test will be FT-IR analysis, the data depicts a peak in the absorbance wave length spectrum that was detected between 2925cm-1 in ranged 2928 cm-1 with presence of methyl group. A set of proteins were seen in the strong peak at 1646.18 cm-1 in the region of 1651 cm-1. Starch was the main cause of the vibration of C-C and C-O at 1019.7cm-1, respectively the strong peak 1417cm-1 and 1150.04cm-1 ranged from 1400 to 1150.04 cm-1 O-C-H; C-C-H; C-O-H with presence of starch. It is concluded that sorghum muffins can be best in nutritional profile and its helps to enhance the nutritional content and health benefits with overall carbohydrate and proteins and also can be best storage at refrigeration temperature.