The studios on sorghum snack production, by using sorghum flour mixed with rice flour and/or corn flour and/or tapioca starch in various proportions as raw materials. Results obtained indicated that, the snack samples used sorghum flour and rice flour, or sorghum flour and corn flour, or sorghum flour and rice flour and corn flour were accepted, not only the appearance, color, texture but also the flavor of the snack samples. While the treatments where sorghum flour and tapioca starch, or sorghum flour and corn flour and tapioca starch, or sorghum flour and rice flour and tapioca starch were used as raw materials, it was found that only the color and flavor of the products were accepted. The investigateions on the shelf life of the snack samples, showed that the snack samples packed in aluminum foil laminated with plastic had a better shelf life.
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