Study the Functional and Nutritional Assessment of Sorghum (Sorghum bicolor L.) Based Muffins

The research investigation entitled “Study the Functional and nutritional assessment of sorghum (Sorghum bicolor L.) based muffins” 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. During chemical analysis of developed product, the storage research in ambient temperature and refrigeration temperature could be examined including the general decrease in protein and fat in the ranged of (8.28% to 7.38%) and (7.48% to 6.58%). Whereas, moisture would rosed by (3%) ranged from (27% to 27.9%). Respectively in refrigeration temperature the overall fat and protein were increase in ranged (8.28% to 9.18%) and (7.48 to 8.38%) and moisture content were decreased by (3%) can be ranged (27% to 26.1%). Whereas, overall ash can be identified in ranged from (1.4% to 0.5%). While analysing produced goods with different mineral concentrations, such as calcium (27.91%), utilising flame photometry. 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 2925 cm-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.