RA 00048.pdf - OAR@ICRISAT

Figure 1. Scanning electron photomicrographs illustrating starchy endosperm structure:
(A) longitudinal half kernel, (B) corneous endosperm area. (C) transition zone between
corneous and floury endosperms, (D) floury endosperm area. SG-starch granule, PM
-protein matrix, PB-protein body, BG-broken granules.
Shepherd's technique has been used by Da et al.
(1982) to determine the milling properties and to
quality of grain from individual F 2 heads. The
milling technique clearly showed that sorghums
with thick and thin pericarps differed in ease of
milling.
Sorghum Food
Considerable progress to define grain quality has
been made since the early 1970s. A great deal of
interest has been shown and real progress made
during the past 5 years and the ground work for
continued progress is in place.
Vogel and Graham (1979) have given a detailed
description of the various methods of sorghum
consumption in the world. Questionnaires, correspondence,
and field evaluation visits in Africa,
Asia, and Latin America with various scientists
have revealed that most sorghum produced for
food is consumed in the following eight basic
methods:
1. Unleavened bread —roti, tortilla
2. Leavened bread —injera, kisra, dosai
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