Quality characteristics of Nutri Probiotic Lahi (Sorghum Puff)

Introduction

Sorghum is an important food staple in many developing countries. Sorghum can be processed in various value-added products such as poha, semolina, puffs, hurda. Sorghum Puffing is a simple inexpensive traditional food technology. It involves hydrating and incubating the grains followed by heat treatment. High temperature allows grain starch to get pre gelatinised in a short time and the pressure allows the endosperm to expand from bran. In puffed grains lipase enzyme gets deactivated which increases the shelf life of the product. Anti-nutrients like phytic acid content get reduced during puffing. Puffed sorghum are consumed in several states of India as a snack. It is similar in flavour to popcorn.

 Nutri Probiotic Lahi is a healthy dish. It is suitable for every age group but more beneficial for early childhood, childhood, pregnancy, lactation period because Nutrition requirements are more in these age groups especially Macronutrients and Micronutrients like Energy, Protein, Iron, calcium etc.