Sankati Quality Evaluation of Sorghum Cultivars

    Murty, D S and Patil, H D and House, L R (1982) Sankati Quality Evaluation of Sorghum Cultivars. In: Proceedings of the International Symposium on Sorghum Grain Quality, 28-31 October 1981, ICRISAT Patancheru.

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    Abstract

    Sorghum sankati is a type of thick porridge consumed in South lndia and is prepared by cooking coarse flour grits from either dehulled grain or whole grain. Domestic methods of sankati preparation and consumption are described. Thirty sorghum cuhivars were evaluated for sankati quality by using taste panels at two locations. Grain with intermediate and hard endosperm texture anda white creamy pericarp produced sankati with the preferred qualities

    Item Type: Conference or Workshop Item (Paper)
    Divisions: UNSPECIFIED
    CRP: UNSPECIFIED
    Subjects: Mandate crops > Sorghum
    Depositing User: Library ICRISAT
    Date Deposited: 17 Dec 2011 14:43
    Last Modified: 17 Dec 2011 14:43
    URI: http://oar.icrisat.org/id/eprint/4088
    Acknowledgement: UNSPECIFIED
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