This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20 commercial hybrids grown in Argentina with the average chemical composition of the samples being: 0.68% ash, 3.67% fat, 12.21% protein, 83.45% total carbohydrates, 79.77% starch (amylose 26.6%), and 34.9 mg of tannic acid per 100 g of flour. A high degree of variability among evaluated properties was found, particularly in the pasting properties peak viscosity (2809–5184 mPa/s), breakdown (1169–3170 mPa/s), and final viscosity (3030–4401 mPa/s) with onset temperature (T_o) and gelatinization enthalpy (ΔH) varying between 66.8 and 72.6°C, and 5.38 and 8.48 J/g, respectively. A principal component analysis demonstrated that the grain color did not influence the chemical composition of the flour. Cluster analysis permitted the separation of flour into three different groups with different thermal and physicochemical characteristics, and enabled the selection of hybrids. Thus, sorghum flour is a versatile ingredient and can be used in several food and non‐food applications.

Walnut and almond kernels are highly nutritious mainly due to their high oil contents. In this study, 3² factorial experimental designs were used to optimize processes for oil extraction by screw-pressing at industrial scale. Experimental designs included seed moisture content (SMC), and restriction die (RD) as the main processing parameters. Theoretical models were scanned against experimental data in order to optimize oil extraction conditions. The response variables analyzed were oil yield (OY), fine solid content (FC) in oil, and oil quality parameters. Fitted models for OY indicated maximum predicted values similar to the highest experimental values. Walnut oil extractions showed a maximum OY (84.5 ± 2.3 %) at 7.21% SMC, and 10 mm RD. For almond kernels, maximum OY (71.9 ± 3.5%) was obtained at 9.42% SMC, and 12 mm RD. Chemical quality parameters from both oils were in the ranges stated in Codex (FAO/WHO) standards for virgin (non-refined) oils.