Consumer Acceptability of a few Sorghum Varieties Released in Karnataka and Varieties with Special Nutritional Characteristics

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Authors

  • Bhavani Belavady
     Agricultural College, University of Agricultural Sciences, Bangalore-560 024 ,IN
  • A. N. Bagalu
     Agricultural College, University of Agricultural Sciences, Bangalore-560 024 ,IN
  • S. A. Hosamani
     Agricultural College, University of Agricultural Sciences, Bangalore-560 024 ,IN

Abstract

Sorghum is widely consumed in Karnataka especially in the Northern districts, irrespective of the economic status of the people. The poor consume sorghum to a large extent while in the higher income groups it is consumed as one of three or four staple cereals (rice, wheat, bajra and sorghum) " Sorghum Improvement Project at Dharwad " has released a few varieties. The acceptability of these varieties by the consumers has not been tested. A recent Conference has discussed various aspects of sorghum including acceptability and nutrition.

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Published

1984-11-01

How to Cite

Belavady, B., Bagalu, A. N., & Hosamani, S. A. (1984). Consumer Acceptability of a few Sorghum Varieties Released in Karnataka and Varieties with Special Nutritional Characteristics. The Indian Journal of Nutrition and Dietetics, 21(11), 408–412. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/11078

Issue

Volume 21, Issue 11, November 1984

Section

Original Articles

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