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Storage stability parameters like free fatty acid (FFA) content and lipase activity were evaluated for infrared heated sorghum flour. Infrared heating conditions (temperature and duration) were optimized using a central composite design. Processing at a temperature of 120°C for 8.5 min was optimum to provide the lowest FFA content (0.03%), lipase activity (15 µeq·mg/h), and peak viscosity (318 BU)...