Grain, flour, dough, and roti quality characters of a large number of sorghum cultivars were
evaluated in the laboratory by using standard methods. Roti quality of 422 genotypes of
differentpericarp colors and endosperm texture were evaluated with the help of a trained taste
panel. The range of variation for the various quality parameters under study was broad even
among cultivars with pearly white grains. Pericarp color, endosperm type, and endosperm
texture had significant effects on roti quality. Corneous grains, in genera,, exhibited more
density and breaking strength, lower percent water absorption, and better dough and roti
quality.
Significant effects for season, year, and genotype x year interaction were recorded for
grain. dough, and roti qualityparameters. The effect of the nitrogen fertility levelon roti quality
was insignificant. However, a considerable effect of soil moisture stress on dough characters
was noticed. Wet weather leading to grain deterioration caused the most significant effect on
roti quality.
The flour particle size index (PSI) varied among cultivars and was associat&d with
endosperm texture. Grinding methods were found to have a profound effect on flour
properties.
Correlation coefficients between the grain, dough, and roti quality characters of 167
cultivars with pearly white grains were studied. None of the characters was strongly enough
correlated with roti quality to be used as an indirect assessment, although several of them
were statistically significant. Good roti producing grain types exhibited, on the average, a
colorless thin pericarp, 60-70% corneous endosperm, less than 24% water absorption of
grain. and flour PSI around 65. Grains with 100 % corneous endosperm produced rot is with a
hard texture and unsatisfactory keeping quality, while floury grain types produced a poor
dough and rotis with poor flavor and keeping quality. The implication of these results in
breeding programs involved in improving roti quality are discussed
