Sorghum sankati is a type of thick porridge consumed in South lndia and is prepared by
cooking coarse flour grits from either dehulled grain or whole grain. Domestic methods of
sankati preparation and consumption are described. Thirty sorghum cuhivars were evaluated
for sankati quality by using taste panels at two locations. Grain with intermediate and hard
endosperm texture anda white creamy pericarp produced sankati with the preferred qualitie