WHITE FOODTYPE SORGHUM IN DIRECTEXPANSION .
Grinding whole sorghum and removing fines did not improve product expansion during extrusion but altered the gritty pieces in the extrudates. The best products were obtained when whole sorghum (ground or unground) was extruded at 14% moisture. The whole sorghum extrudates had larger bubbles with thick cell walls, which made extrudates more crunchy.