Non Sprouted Sorghum Flour Essay

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Non-sprouted sorghum flour was produced by sorting wholesome sorghum grains to remove dirt, stones and other extraneous materials. It was weighed, washed thoroughly drained and dried using cabinet dryer at 60 °C for 6 h, it was then cooled and ground using hammer mill to pass through a 0-1 mm screen to obtain the sorghum

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