1. Introduction
Recent years have witnessed a spate of consumers
in search for food that not only adequately answer the
nutritional requirements but also have characteristics
that would ensure an improved state of health, and
well-being, and/or reduction of risk of diseases [1].
Sorghum (Sorghum bicolour L.) is the fourth most
important cereal consumed and cultivated in India
during both rainy (kharif) and post-rainy (rabi)
seasons [2]. In Maharashtra, district Parbhani, it
occupies about 1.08 million hectares area with 0.72
million metric tons production and average