Madras Agricultural Journal
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Research Article | Open Access | Peer Review

Sorghum for Popping

G.N.Rangaswami Ayyangar M.A.Sankara Ayyar
Volume : 23
Issue: Sep-sep
Pages: 323 - 328
DOI: https://doi.org/10.29321/MAJ.10.002181
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Abstract

Sorghum,cholam(Tam)or jonna(Tel).is one of the staple food grains of the poor and backward classes in the presidency.One of the ways in which sorghum grain can be used as a food or delicacy both by the poor and by the rich is by converting it into pops.Pops(or puffed grains)are obtained by subjecting sorghum grains to sudden heat.

DOI
https://doi.org/10.29321/MAJ.10.002181
Pages
323 - 328
Creative Commons
Copyright
© The Author(s), 2026. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

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