TNAU Agritech Portal :: Post Harvest Technology

Post Harvest Technology :: Agriculture :: Millets

JOWAR OR SORGHUM

In India, sorghum grain is known as “jowar” and constitutes an important article of food after rice and wheat. The whole grain or the broken grain can be cooked like rice or the whole grain ground to flour and used to make chappaties. Sorghum grain is used as a source of starch in the fermentation industry for producing industrial alcohol and solvents. From a blend of wheat flour and sorghum flour, baked products like muffins, bread and cakes can be produced.

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	Composition and Processing
	Value addition
		Sorghum Flakes
		Puffed Sorghum
	Preparation of Ready-To-Use Beverage Mix

Technologies Available

* - Post Harvest Technology Centre, TNAU, Coimbatore.

** - Home Science College and Research Institute, TNAU, Madurai.

Source

http://www.purcellmountainfarms.com/Sorghum%20Grain%20crop%20043.jpg
www.dkimages.com/.../General/General-
http://www.purcellmountainfarms.com/Spelt%20Flakes.JPG