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Chemical Composition and Food Quality of Sorghum

OAR@ICRISAT

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Relation http://oar.icrisat.org/5134/
 
Title Chemical Composition and Food Quality of Sorghum
 
Creator Subramanian, V
Jambunathan, R
 
Subject Sorghum
 
Description Sorghum is the staple food grain for a large segment of the
population in the semi-arid tropical regions. Though increasing
the yield and i ts stability is of paramount importance, improving
the grain quality also deserves attention. Sorghum grain
quality is determined by several factors such as visual quality;
nutritional quality, including digestibility and bioavailability of
nutrients; antinutritional factors such as tannins; processing
characteristics; cooking quality; and consumer acceptability.
Hulse et al., (1980) have published an exhaustive review of the
chemicaNutritional and processing quality of sorghuml composition and nutritive value of sorghum and
millets. This report discusses t h e results of studies carried out
at 1CRISAT on the nutritional quality of sorghum and gives
a brief account of food quality, including consumer acceptance.
 
Publisher Oxford & IBH Pub. Co
 
Date 1984
 
Type Book Section
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/5134/1/0108.pdf
Subramanian, V and Jambunathan, R (1984) Chemical Composition and Food Quality of Sorghum. In: Nutritional and processing quality of sorghum. Oxford & IBH Pub. Co, Oxford, UK, pp. 32-47.