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Proceedings of the International Symposium on Sorghum Grain Quality

OAR@ICRISAT

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Relation http://oar.icrisat.org/789/
 
Title Proceedings of the International Symposium on Sorghum Grain Quality
 
Creator Rooney, L W
Murty, D S
Mertin, J V
 
Subject Sorghum
 
Description There has long been a need to review the present knowledge on the quality of
sorghum grain, especially since it is one of the major food grains of 700 million
people living under impoverished conditions in the semi-arid tropics.
To meet this need, ICRISAT hosted an International Symposium on Sorghum
Grain Quality in October 1981 at ICRISAT Center near Hyderabad, India. It was
sponsored by the USAID Title XII Collaborative Research Support Program on
Sorghum and Pearl Millet ( INTSORMIL) , the Indian Council of Agricultural
Research ( ICAR) ,and the International Crops Research Institute for the Semi-Arid
Tropics (ICRISAT).
Participants interested in sorghum as a food who attended the Symposium
represented diverse disciplines: food technology, home economics, nutrition,
breeding, biochemistry, food processing, engineering, pathology, and economics,
and the topics included the existing knowledge on preparing sorghum as a food, its
grain structure and deterioration, milling and laboratory methods for evaluating
and improving food quality, nutrition, consumer acceptance, marketing, and
quality standards.
A wide range of sorghum grain types is used to prepare different solid and liquid
foods such as porridges, leavened and unleavened breads, snacks, beverages, and
beer. However, there are two major disadvantages of sorghum as a food—the
problems of nutrient uptake, and the constant drudgery involved in hand pounding
and hand grinding to make sorghum flour.
Sorghum grain quality is a complex subject. Only in recent years have
nutritionists and millers studied the problems associated wi t h sorghum. To replace
hand processing, several pilot projects using machines for pearling and grinding
are under way in some locations in Africa.
Increasingly, plant breeders are developing new varieties and hybrids. For
successful adoption of new cultivars by farmers, consumer acceptance is an
essential requirement. We need more information on why sorghum is accepted or
rejected as a food, and work still needs to be done to develop laboratory tests to
screen sorghum for food quality.
 
Publisher International Crops Research Institute for the Semi-Arid Tropics
 
Date 1982
 
Type Monograph
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://oar.icrisat.org/789/1/RA_00049.pdf
Rooney, L W and Murty, D S and Mertin, J V (1982) Proceedings of the International Symposium on Sorghum Grain Quality. Other. International Crops Research Institute for the Semi-Arid Tropics.