ICAR Research Data Repository for Knowledge Management
Sankati Quality Evaluation of Sorghum Cultivars
OAR@ICRISAT
View Archive Info| Field | Value | |
| Relation |
http://oar.icrisat.org/4088/
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| Title |
Sankati Quality Evaluation of Sorghum Cultivars
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| Creator |
Murty, D S
Patil, H D House, L R |
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| Subject |
Sorghum
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| Description |
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 qualities |
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| Date |
1982
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| Type |
Conference or Workshop Item
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://oar.icrisat.org/4088/1/CP_88.pdf
Murty, D S and Patil, H D and House, L R (1982) Sankati Quality Evaluation of Sorghum Cultivars. In: Proceedings of the International Symposium on Sorghum Grain Quality, 28-31 October 1981, ICRISAT Patancheru. |
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