Traditional methods of boiled sorghum preparations are described. The cooking quality of
boiled sorghum prepared from dehulled grain of 25 cultivars was evaluated using laboratory
procedures. The percent increase in volume and weight of grains due to cooking, time
required for cooking, texture of the cooked grain, and overall acceptability of the cooked
product varied among the genotypes. Color, taste, texture, and keeping quality of boiled
sorghum were evaluated using a taste panel. Swelling power, solubility, and inherent
viscosity of starch were determined for 12 cultivars. The relationship between starch
characteristics and cooking quality of boiled sorghum was studied. Cooking quality
characteristics of boiled sorghum were significantly correlated with the swelling power and
solubility of the starch
