Sorghum seeds have good nutrition for human health. Therefore, preparation for food
needs to be done by various methods. This study aimed to investigate the physicochemical
properties of sorghum flour at various particle sizes obtained from soaked seeds in water
before and after dehulling. This study used white sorghum seeds (KD-4 variety), and the
experiment involved three factors: seeds soaking in water before and after dehulling, the
soaking duration of the seeds (0, 12, 24, 36, 48 hrs), and the particle size of the flour
passed through 40, 60, 80, 100 mesh sieves. This result showed, was chosen method of
making white sorghum flour that was to soak the seeds in water for 24 hrs after dehulling.
Followed by drying, milling, and sieving on various particle fractions will be adjusted
according to their use. The physicochemical properties of sorghum flour were whiteness:
66.85±0.85–73.44±0.99%; bulk density: 514.35±0.95–584.10±1.00 g/L; initial
temperature of gelatinization: 87.80±1.20 – 92.25±1.45°C; gelatinization time: 16.00±0.01
–18.00±1.00 mins; viscosity at temperature 50°C: 1250.1±46.7–3568.3±230.9 Cp; setback
viscosity: 1250.6±46.7–3568.3±230.9 Cp; moisture content: 8.26±0.14 - 9.56±0.30% wet
basis; ash content: 0.14±0.01–0.35±0.02% dry basis; protein content: 5.30±0.05–
6.77±0.38% dry basis; fat content: 1.02±0.01–2.40±0.01% dry basis; carbohydrate
content: 81.66±0.60–84.33±0.18% dry basis; and amylose content: 12.43±0.28–
24.35±0.06% dry basis. The method for making white sorghum flour can be used to
produce applied technology in home industries and suitable for cake and extrusion
products.