Evaluation of Sorghum Food Quality

Rooney, L W and Murty, D S (1982) Evaluation of Sorghum Food Quality. In: Sorghum in the Eighties: Proceedings of the International Symposium on Sorghum, 2-7 November 1981, Patancheru. A.P. India.

PDF - Published Version
Download (169kB) | Preview


Sorghum (S. bicolor L. Moench) is a staple commodity in several parts of the world and ranks fifth as a cereal crop in terms of production and utilization. However, the food quality of sorghum has not yet been clearly defined, probably because it is not used in commercial foods to the extent that wheat, rice, and maize are utilized. In sorghum consuming areas, only limited quantities of the product appears in metropolitan markets, and there are few if any standards available to distinguish grain quality, which is evaluated primarily by subjective criteria such as kernel color, appearance, size, and shape.

Item Type: Conference or Workshop Item (Paper)
Subjects: Mandate crops > Sorghum
Depositing User: Library ICRISAT
Date Deposited: 29 Dec 2011 05:03
Last Modified: 29 Dec 2011 05:03
URI: http://oar.icrisat.org/id/eprint/5130
Acknowledgement: UNSPECIFIED
View Statistics

Actions (login required)

View Item View Item