Ogi Quality of Sorghum Flour Dry‐Milled from Fermented Sorghum Grains

Sorghum flour, dry‐milled from fermented sorghum grains, and ogi samples were evaluated for starch and damaged starch contents, titratable acidity and amylograph pasting viscosity. Reduction in starch content due to fermentation resulted in a corresponding increase in titratable acidity. Fermented sorghum flour, dry‐milled from grains steeped in souring water, had a titratable acidity of 0.77% and an index of gelatinization value of 285 B.U. while wet‐milled ogi had corresponding values of 0.88% and 210 B.U., respectively. Quality parameters in the dry‐milling of fermented grains for ogi manufacture re high‐lighted.