ICAR Research Data Repository for Knowledge Management
New sorghum foods
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View Archive Info| Field | Value | |
| Title |
New sorghum foods
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| Creator |
Technical Centre for Agricultural and Rural Cooperation
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| Description |
Recent periods of erratic and low rainfall in Africa are proving sorghum to be a more reliable grain crop than maize. As part of a governmentcoordinated approach to the problems of development in arid areas, the Kenya Industrial Research Development Institute (KIRDI) has developed new processing systems for sorghum and three new food products based on the grain. All the products are now available in local supermarkets. The most interesting is a pearled white sorghum, which can be cooked and used as rice. Refried white and brown sorghum meals are also being produced and are bought as maize-substitutes. The aim is to produce a pre-cooked brown sorghum flour requiring only the addition of hot or cold water or milk to produce a sorghum-based drink. Fine white flours suitable for blending with wheat flours to make bread, biscuits or cakes have also been produced. For more details, contact: G. M Nyambati KIRDI Nairobi KENYA or A. W. James ODNRI (Storage Dept.) Culham. Abingdon Oxford OX14 3DA UK Recent periods of erratic and low rainfall in Africa are proving sorghum to be a more reliable grain crop than maize. As part of a governmentcoordinated approach to the problems of development in arid areas, the Kenya Industrial Research... |
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| Date |
1988
2014-10-02T13:13:39Z 2014-10-02T13:13:39Z |
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| Type |
News Item
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| Identifier |
CTA. 1988. New sorghum foods. Spore 15. CTA, Wageningen, The Netherlands.
1011-0054 https://hdl.handle.net/10568/44859 |
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| Language |
en
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| Relation |
Spore
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| Rights |
Open Access
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| Publisher |
Technical Centre for Agricultural and Rural Cooperation
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| Source |
Spore
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