White sorghum is preferable for pasta products as its colour is similar to that of wheat flour. A composite flour consisting of 70 percent wheat and 30 percent sorghum produced acceptable pasta. Cooking loss increased with 40 or 60 percent millet flour. He found that the quality of the pasta was strongly related to the characteristics of the flour that was used and particularly to the way the flour was dried. There should be less than I percent ash and I percent fat in any material that is used.
Proper hydration is necessary.
Regrinding and intensive shearing during mixing and extrusion improves hydration. It is difficult to hydrate large pieces of corneous endosperm. In China, sorghum noodles are made using a special device. Sorghum and millets are used in weaning foods in countries such as Ethiopia, India, the United Republic of Tanzania and Uganda. The weaning food formulation based on malted sorghum and malted cowpea was nutritionally superior to roller-dried weaning food prepared using the unmelted raw materials.