Sixty percent. The starch content of sorghum is one of the important indexes of its quality. The higher the content of sorghum starch, the better the quality. Starch is the main component of sorghum and the main economic value of sorghum. Sorghum with starch content less than 60% is relatively poor in quality, and its taste and nutritional value will also be affected. Therefore, the minimum content of sorghum starch should reach 60%.