Sankati Quality Evaluation of Sorghum Cultivars

Murty, D S; Patil, H D; House, L R

Sankati Quality Evaluation of Sorghum Cultivars

1982

Murty, D S | Patil, H D | House, L R

Sorghum sankati is a type of thick porridge consumed in South lndia and is prepared by cooking coarse flour grits from either dehulled grain or whole grain. Domestic methods of sankati preparation and consumption are described. Thirty sorghum cuhivars were evaluated for sankati quality by using taste panels at two locations. Grain with intermediate and hard endosperm texture anda white creamy pericarp produced sankati with the preferred qualities

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