%A Y S Sailaja
%D 1992
%L icrisat665
%I Andhra Pradesh Agricultural University
%T Popping and flaking quality of sorghum cultivars in relation to   physicochemical characteristics and in vitro starch and protein digestibility
%X There were significant genotypic differences among
cultivars for popping and flaking quality. In vitro starch and
protein digestibility of grain showed variation among the
cultivars. Popping and flaking caused a shift in protein and
starch digestibilities of the grain. A five- fold increase in
starch digestibility was observed in both the processes.
However, heat processing had a deleterious effect on protein
digestibility which is more pronounced in flaked products.