Some varieties of sorghum (Sorgum bicolor) available in the North of Cameroon have been characterized for to their ability to meet consumers and industries requirements. Local varieties of sorghum, namely ``Zouaye," ``Djigari," ``Damougari" have been compared to four selected varieties with good agronomic characteristics (S35, CS-210, CS-95, CS-54). Results indicate that the varieties CS-95, CS-54, and ``Madjeru" present very high percentages of cut brown grains with a variation from 48% to 87%. The variety ``Dmougari" seems harder than the others with a PSI of 19±2.6. Varieties CS-210 and CS-95 appear to be most tender with successive PSI of 11.8±5.21 and 12.2±1.2. All local varieties (Madjeru, Zouaye, Damougari, Djigari) have shown a 1000-kernel weight ranging between 21.9±2.6g and 25.5±1.5g, whereas selected varieties (S35, CS-210, CS-95, CS-54) present 1000-kernel weight binds between 15.43 ±2.5g and 19.31±5.21 g. The majority of the studied grains present an index of vitrosity between 1.6 and 4.85, except CS-210, Madjeru, Djigari which are semi-vitreous (with indices of vitrosity ranging between 3 and 4. Dihurin content of all varieties ranges from 108±15 to 225±23 (ppm). The colour of the grain shows that the improved varieties present yellow blades and yellow ivory colours, whereas the local varieties are brown and red.
- food technology,
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