Abstract
Sorghum is an important crop in many countries of Africa and Asia and serves as a dietary sources of protein, calorie, minerals and vitamins for millions of people in this regions. The concentration of the different nutrients and thermal behavior varies among different cultivars of sorghum and therefore affect its nutritional contribution and selection for processing. In this study, we evaluate the proximate, calorie, mineral and thermal properties of 9 cultivars of sorghum varieties marketed in Maiduguri, Borno State, Nigeria. The results showed significant variation (p
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