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Gelation properties of sorghum flours and sorghum kafirins
| Concentration (%) (w/v) | 2 (%) | 4 (%) | 6 (%) | 8 (%) | 10 (%) | 12 (%) | 14 (%) | 16 (%) | 18 (%) | 20 (%) |
|---|---|---|---|---|---|---|---|---|---|---|
| SF1 | < 50 | > 50 | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
| SF2 | 0 | < 50 | < 50 | < 50 | > 50 | > 50 | > 50 | 100 | 100 | 100 |
| SK1 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
| SK2 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 |
0%: Not gelled, < 50%: Gelled less than 50%, > 50%: Gelled more than 50%, 100%: Gelled
