Preliminary studies on the popping characteristics of sorghum grains

The aim of this study was to specify and describe the appropriate stages of pop processing of three sorghum varieties (Safra,Engaz and Edo) then selection suitable variety for pop production and the association between its chemical composition and the ability of popping. The proximate chemical composition of the three tested sorghum varieties during the stages of processing to pop the poly phenols (phytic acid and tannins) beside starch and some minerals (the macro elements potassium, calcium and the microelements, iron and zinc) were determined. The range of chemical composition of raw sorghum varieties were as follows: Moisture 8.57 -9.13%;ash 1.51-2.16%;crude fat 3.39-3.62%;protein 9.06-18.58%;carbohydrates 67.41-76.58;starch 65.23-74.66;tanninsO.33¬0.28mgIl00g;phytic acid 2.90-4.93mgIl00g;iron 3.43-4.58 mg/lOOg;calcium 5.17-11.26mgll 00g;zinc1.48-2.78mg/l OOg;potassium 198.80-387.78mg/l OOg.The results showed significant difference between the three sorghum varieties. The chemical composition of the boiled stage were : moisture 1.80¬13.06%;ash 1.49-2.12%;crude fat 3.63-3.79%;crude protein 10.32-18.50 %;carbohydrate 62.86-71.68;starch 64.14 -74.10;tannin 0.12-0.18 mg/lOOg;phytic acid 2.39-3.69 mgll OOg;iron 4.44-5.45 mg 11 OOg;calcium 9.26-20.19mg /I OOg;zinc 1.33-2.43mg 11 OOg;potassium 184.62-266.08 mg II OOg. The chemical composition of pop sorghum products gave: moisture 3.66¬4.93%;ash 1.49-2.35%;crude fat 3.61-3.91%;crude protein 9.13-15.82% : carbohydrates 74.56-81.06%;starch 70.14-77.58%;tannins 0.29-0.34mgll OOg;phytic acid 0.93-2.23mg/I00g;iron 3.65 -3.79mg 11 OOg;calcium 18.72-23.09 mg 1100g;zinc 1.45-2.48 mg 11 OOg;potassium 190.53-322.44 mg 11 OOg. The variety Engaz was most acceptable in organoliptic evaluation in all the tested characters: color, flavors (odor and taste) and texture taking pop corn as the control followed by the variety Edo while Safra was least acceptable ill popping The ability of the varieties for popping correlated well with organoliptic, the best variety was Engaz, followed by Edo and last was Saji-a