Boiled Sorghum Characteristics and their Relationship to Starch Properties

Traditional methods of boiled sorghum preparations are described. The cooking quality of boiled sorghum prepared from dehulled grain of 25 cultivars was evaluated using laboratory procedures. The percent increase in volume and weight of grains due to cooking, time required for cooking, texture of the cooked grain, and overall acceptability of the cooked product varied among the genotypes. Color, taste, texture, and keeping quality of boiled sorghum were evaluated using a taste panel. Swelling power, solubility, and inherent viscosity of starch were determined for 12 cultivars. The relationship between starch characteristics and cooking quality of boiled sorghum was studied. Cooking quality characteristics of boiled sorghum were significantly correlated with the swelling power and solubility of the starch