Effects of Soaking and Microwave Treatments on Cultivability of Three Kinds of Sorghums

In order to study the effects of soaking and microwave treatments on the cultivability of three kinds of sorghum, soaking time and temperature on the water absorption of sorghums, and those of microwave time and power on the cooking cultivability degree and time were studied by single factor test method. The results indicated that the optimal soaking time for Longmiliang No.1, Longza No.13 and Hongnuo sorghum were 2, 2 and 3 h, respectively, and those rates of water absorption present trends of rising first, then falling and rising again with the increase of soaking time; The soaking temperatures were 45, 35 and 35 ℃, respectively, and those rates of water absorption showed rising trends with soaking temperature. Under the optimal soaking conditions, the cultivability degree of sorghum Longza No.1 reached 100%, the cooking time was shortened by 20 min under microwave power 600 W and 8 min of microwave time. And the cultivability degree and cooking time of Longza No. 13 were same to Longza No.1 under microwave power 800 W and 11 min. While Hongnuo sorghum present 100% cultivability degree and only 15 min of cultivability time under the same microwave condition to Longza No. 13. It’s clear to show that the optimal soaking and microwave treatments parameters for sorghums processing, in which those will present data support for cultivability of sorghums.