Evaluation Of Sorghum Grain Quality As Influenced By Milling Methods uri icon


  • Grin samples from twelvesorghum cultivars representinga'wide range of hardness were milled by using threed~fferent millrng systems: village chakki, laboratorycarborundum mill 2nd Udy cyclone mill. The floursamples were studied for their particle site ('36 < 75 mu),percent stnrch damage, percent water retention capacity,volume of water required to make dough (ml), rollingquality (cm), gel sprend (mm), and dough extrusionfoce (kg) in an In\tron Food Tesring hlachine. Thechllkki milled flour sllowed significantly larger particlesize 1)ut superior rolling qu;~lity.S tarch damage, waterretention capxcity, rolling quality and gel spread valuesof the chakk~ and 1;lboratory milled tlour simples werelligher and wcre in the same range, inspite of significantsultivnr x mill effects. The Udy mill flour showed theleast amounts of starch damage 2nd water retention andpoor rolling quality. V;lrhrion in dough rolling qualitywas largely affected by rnitling mcthod while that of gelsprcatl was influenced by cultivars. Significant correl~tions were ol)served hetwcen grain hardness and qualityparameters of flour from chrlkki and Udy mills, indicatingan interaction of milling mcthods with grnin hardness.Rolling quality of the dough was positively correlatedwith percent stnrch dtmage and water retentioncapacity dnd negatively associated with extrusion force

publication date

  • 1984