Abstract:HighlightsTempering moisture content and condition had a significant impact on waxy white sorghum kernel and flour properties.Physical sorghum kernel properties after tempering varies with efficiency of moisture penetration into kernels.Steam tempering for 15 s led to better physical kernel properties for handling, transportation, and processing.Room temperature water tempering (18%, 24 h) yielded better flour yield and protein content.Abstract. To optimize the yield and quality of waxy white sorghum flour, th… Show more
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