Sorghum (Sorghum bicolor L.) or Jowar, as it is commonly called is usually grown in areas with low rainfall and poor irrigation facilities. Jowar constitutes one of the most important foods for millions of underprivileged sections of the population. In India
Jowar is produced around 7 million tonnes annually. The grain is ground to flour and consumed in the form of rotis (unleavened pancake). Jowar is generally ground to whole grain flour as and when required in small quantities by traditional consumers. The major setb ack of storing of Jowar flour is the development of rancidity within few days of storage Jowar is rich in oil containing 3-4% and due to enzyme action the flour become rancid
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