EVALUATION OF FOUR SORGHUM HYBRIDS THROUGH THE ...

create a flour of a specific ash content (Shellenberger and Ward 1967). In terms of flour
quality, ash content is an important indicator of flour color (Kim and Flores 1999) and
bakers continue to look at ash content as a factor of flour grade.
Sorghum couscous quality was related to ash in a study by Aboubacar and
Hamaker (1999). They reported that sorghum cultivars have high couscous yields when
the flour has a low ash content and high proportion of course particles. Suroso and others
(2000) used ash content of sorghum grits as a factor in determining bran contamination.
The lower ash content was thought to have more potential for utilization in human food.
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