ABSTRACTSoft sorghum (Sorghum bicolor(L.) Moench) unfermented porridge was prepared by cooking pearled sorghum flour (6 solids in water) in a microwave oven. Fermented porridge was prepared by mixing withLactobacillus delbruekiifor 12 hr at 48°C. followed by cookine. Porridge was aged (0–12 hr) at 25°C or 7.5. Starch polymer solibility was determined by high performance size exclusion chromatography (HPSEC) and rheology followed with a rotational viscometer. During aging, solubilized and gelled amylose and amylopectin retrogradation rates were higher in porridge stored at 7.5 than at 25°C. Amylose polymer solubility decreased with storage, while solubilized amylopectin remained in solution. Fermented porridges were lighter in color and their initial consistency indexes increased faster. HPSEC of soluble polymers was more sensitive than enzymatic starch diges
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