(DOC) Sorghum: Production, Processing, Marketing and ...
Milling at 72 to 75 percent extraction rate yielded fine sorghum flour that is more suitable for bread-making. Consumer acceptance trials in Nigeria indicated that breads made with 30 percent sorghum flour were comparable to 100 percent wheat bread. 55 percent sorghum could be used for biscuits without adversely affecting biscuit quality.
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