Properties of Sorghum Grain and their Relationship to Roti Quality uri icon

abstract

  • Physicochemical characteristics of 45 sorghum genotypes were determined. The 100-grainweight, grain hardness, protein. water soluble protein, amylose, and sugars contents in thegrain showed considerable variation. The roti quality of flour from the 45 genotypes wasevaluated lor color, appearance. taste, flavor, and texture by a trained taste panel. The textureof dough was measured using an lnstron machine. Relationships between the physicochemicalcharacteristics of grain and roti qualities were identified. The quantity of water solubleprotein, amylose, and sugars jointly influenced the roti quality of the sorghum genotypesstudied

publication date

  • 1982