Proceedings of the International Symposium on Sorghum Grain Quality uri icon


  • There has long been a need to review the present knowledge on the quality ofsorghum grain, especially since it is one of the major food grains of 700 millionpeople living under impoverished conditions in the semi-arid tropics.To meet this need, ICRISAT hosted an International Symposium on SorghumGrain Quality in October 1981 at ICRISAT Center near Hyderabad, India. It wassponsored by the USAID Title XII Collaborative Research Support Program onSorghum and Pearl Millet ( INTSORMIL) , the Indian Council of AgriculturalResearch ( ICAR) ,and the International Crops Research Institute for the Semi-AridTropics (ICRISAT).Participants interested in sorghum as a food who attended the Symposiumrepresented 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, itsgrain structure and deterioration, milling and laboratory methods for evaluatingand improving food quality, nutrition, consumer acceptance, marketing, andquality standards.A wide range of sorghum grain types is used to prepare different solid and liquidfoods such as porridges, leavened and unleavened breads, snacks, beverages, andbeer. However, there are two major disadvantages of sorghum as a food?theproblems of nutrient uptake, and the constant drudgery involved in hand poundingand hand grinding to make sorghum flour.Sorghum grain quality is a complex subject. Only in recent years havenutritionists and millers studied the problems associated wi t h sorghum. To replacehand processing, several pilot projects using machines for pearling and grindingare under way in some locations in Africa.Increasingly, plant breeders are developing new varieties and hybrids. Forsuccessful adoption of new cultivars by farmers, consumer acceptance is anessential requirement. We need more information on why sorghum is accepted orrejected as a food, and work still needs to be done to develop laboratory tests toscreen sorghum for food quality

publication date

  • 1982