Properties of Sorghum Grain and their Relationship to Roti Quality

Physicochemical characteristics of 45 sorghum genotypes were determined. The 100-grain weight, grain hardness, protein. water soluble protein, amylose, and sugars contents in the grain showed considerable variation. The roti quality of flour from the 45 genotypes was evaluated lor color, appearance. taste, flavor, and texture by a trained taste panel. The texture of dough was measured using an lnstron machine. Relationships between the physicochemical characteristics of grain and roti qualities were identified. The quantity of water soluble protein, amylose, and sugars jointly influenced the roti quality of the sorghum genotypes studied