Some Sorghum Milling Techniques versus Flour Quality

Document Type : Original Article


1 Sudan Academy of Science

2 University of Khartoum, Dep. of Food Science & Technology


a Sudanese sorghum cultivar was collected from local Khartoum market season 2009; three samples
were cleaned and prepared for milling. A commercial decorticator was used to
decorticate 10% from Sample A and 5% from Sample B, Sample C was whole grain.
The three samples were milled on commercial stone mill and a laboratory disc
mill. The mills were set to produce the finest and coarsest possible flours.
Milled stocks were analyzed to examine some milling quality parameters:
moisture and protein losses, color, ash content and
granularity. Fine sorghum semolina was evaluated as wheat flour improver
ingredient carrier. When sorghum and wheat fine semolina were compared as wheat
flour improver carrier no significant differences were observed on farinograph
results.  It can be concluded that with
suitable mill adjustment and suitable sifting media stone and disc mills can
produce wide range of sorghum products: flour fine semolina and coarse semolina
for diverse uses, when a decorticated or partially decorticated sorghum is