Cultivar Differences for Gel Consistency in Sorghum uri icon

abstract

  • The potential of gel consistency tests in the evaluation of sorghum food quality wasinvestigated. Gelspread of cooled thin porridges exhibitedsignificent cultivar differences andwas affected by season, available soil moisture, dehulling and grinding methods. Gel spreadwas negatively associated with corneousness of the gram andparticle size index of the flour. Itwas also associated with the roti and ugali properties assessed by taste panelists.The flow of cold flour-KOH gels in test tubes varied among cultivars and deserves moreinvestigations. The value of gel consistency tests in sorghum quality improvement programs isdiscussed

publication date

  • 1982