Abstract: Three Sudanese sorghum cultivars (Tabat, Hageen and Feterita) were collected from Khartoum local market, cleaned milled on roller mill to extract 78% flour, the same cultivars were decorticated to extract 78% flour milled on stone mill and plate mill. Sorghum grains were tested for hardness; flours were tested for milling quality (granulation, moisture losses, protein recovery and ash contents). About 78% of wheat flour extraction was collected from Khartoum local market, the optimum blend of sorghum to wheat flours for Asida (Porridge) making was selected to be 10%.Asida produced from the three cultivars with the three milling methods were sensory evaluated: The mean score for color, texture, taste and overall acceptability showed no significant differences at (p<0.05) between the overall acceptability of Tabat milled on roller mill, decorticated Tabat milled on plate and stone mills, this group of flours produced the best Asida quality, followed by decorticated Hageen milled on plate mill and Hageen milled on roller mill, respectively. The least overall acceptance was evaluated as Feterita milled on stone mill followed by Feterita milled on plate mill, its red color is revealing undesirable sensory attributes. However, Asida taste showed the least variation among the evaluated quality parameters, decorticated Tabat milled on stone mill was rated the best, followed by Tabat milled on roller mill.
Keywords: Porridge quality, Sorghum milling, hardness.
Title: Quality Evaluation of Three Sudanese Sorghum Cultivars for (Asida) Porridge Making
Author: Saifeldin Mohamed Khair Abdelrahim, Hassan A. Mudawi, Omar Bashir Ahmed
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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