The potential of gel consistency tests in the evaluation of sorghum food quality was
investigated. Gelspread of cooled thin porridges exhibitedsignificent cultivar differences and
was affected by season, available soil moisture, dehulling and grinding methods. Gel spread
was negatively associated with corneousness of the gram andparticle size index of the flour. It
was also associated with the roti and ugali properties assessed by taste panelists.
The flow of cold flour-KOH gels in test tubes varied among cultivars and deserves more
investigations. The value of gel consistency tests in sorghum quality improvement programs is
discussed
