Vol. 8, Issue 6 (2020)

High yielding variety Parbhani Moti which is generally grown in local area was selected for study. Physico-chemical properties of this variety were evaluated. As, Parbhani Moti was found Pearly white and the shape of Parbhani Moti was round and bold hence it was a preferred variety for sorghum flakes preparation as flakes require bold grain.

After studying the physiochemical properties of grains and effect of moisture content of grains on the physical and chemical properties of sorghum flakes it was concluded that from various samples C4 is the most preferred sample, it had 6.03% moisture content, 1.06% fat, 8.52% protein, 80.31% carbohydrate, 2.12% crude fibre and 1.26% ash content. The present investigation can be concluded with note that for preparation of flakes from sorghum grains promising results were obtained when conditioned grains with 35% moisture content were used.