Ugali (Kiswahili language) is a thick porridge popular in Eastern and Southern Africa and is
prepared using flour from whole or dehulled grains. Traditional methods of ugali preparation
and consumption are described. Ugali quality characteristics of 61 sorghum cultivars,
including those of the International Sorghum Food Quality Trials, were evaluated by taste
panels. It was observed that a light colored ugali with least tack~nessw as the most des~rable.
In general, cultivars with corneous grains and high breaking strength produced ugali with the
most desirable textllre and keeping quality