1.2. Materials and methods
2.1. Materials
The three sorghum varieties, Hamra, Shahla and Baidha, used for this study were obtained from a grain market in Abu-Arish (south-west Saudi Arabia). The grain was thoroughly cleaned from dust and other extraneous material prior to use. The sorghum was milled at the local grain market to fine flour using, a Diamant mill, model 500 mm (Denmark). The flour was then transferred to the laboratory in Riyadh and stored at 25 °C until used.