Study on Storage Stability Parameters of Native: And Treated Flour of the Two Sorghum Cultivars

Seenivasagham, Vimala devi

ISBN 10: 6139907578 / ISBN 13: 9786139907571

Published by LAP LAMBERT Academic Publishing, 2019

About this Item

68 pages. 8.66x5.91x0.16 inches. In Stock.

Seller Inventory # zk6139907578

Bibliographic Details

• Title: Study on Storage Stability Parameters of Native: And Treated Flour of the Two Sorghum Cultivars
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2019
• Language: English
• ISBN 10: 6139907578
• ISBN 13: 9786139907571
• Binding: Paperback
• Condition: Brand New
• Weight: 0.15 kilograms

About this title

Synopsis

Sorghum (sorghum bicolour L.Moench) belongs to the grass family and was domesticated in different areas of Africa and other Asian countries. Sorghum is used as food primarily in developing countries. The major products are roti, bread and porridge prepared from flour. An alternative use in some countries such as Indian and Sudan is a boiled whole grain similar to rice. Consumption as a whole grain offers several advantages. It is simpler than rice to prepare, because only the outer bran layer (which hinders water absorption) and pigments (which are nutritionally undesirable) must be removed before boiling (Desikachar, 1974, Price et al., 1980). Grain used for flour based products require milling, but further processing involves considerable time and additional equipment to produce the flour. It is safer to store the whole grain rather than flour to avoid degradation and contamination. In addition, potential exists for marketing sorghum internationally as a low cost substitute for rice with high dietary fibre and protein content.