PROCESSING AND UTILIZATION OF SORGHUM – A REVIEW PAPER

Abstract

This paper deals with review of literature on physical and thermal properties of sorghum, existing technologies
for processing of sorghum with hydrothermal treatments for flaking, nutritional and storage qualities. The
various findings of the related work have been reviewed and presented in this paper. By suitable processing it
might be feasible to produce completely new food products from sorghum such as flakes, pasta, vermicelli,
semolina etc. by applying new hydrothermal technologies. In rural farming areas, one of the major limitations
for starting small/medium scale production of sorghum flakes is that the sorghum flaking machinery is not
available at a reasonable price.