author(s)
Samuel Mukasa

abstract
Sorghum is a vital cereal crop known for its nutritional value and adaptability to diverse environmental conditions. However, post-harvest storage practices significantly affect its nutritional and culinary properties. This paper investigates how various storage techniques influence sorghum\\\'s protein, carbohydrate, and micronutrient content, as well as its cooking quality. A comparative analysis of traditional and modern storage methods highlights the advantages of advanced techniques in retaining nutritional value and improving culinary outcomes.