Selection of genotype and development of technology for sorghum hurda production

For standardization of time and temperature for sorghum hurda preparation gas shegadi was used. For the comparison gas shegadi with microwave and cow dung bhatti fire for the preparation of sorghum hurda for the same time and temperature were used. The gas shegadi for medium flame (95-100°C) found more suitable for good quality hurda preparation. For storage study brown paper bag, cloth bag and plastic bag were used for packing and stored at room temperature (27 ± 2°C) and refrigerated conditions (10 ± 2°C). The cloth bag was found suitable for storage of sorghum hurda for 2 days at room and 4 days at refrigerated conditions. For the organoleptic evaluation using semi-trained judges and 1 to 9 point Hedonic scale was used. The genotypes RSSGV 46, P. Uttara, and RSSGV 56 were found very good having more than 8.0 organoleptic score for the taste and best for commercial exploitation of sorghum hurda.