Sorghum is an indigenous cereal of Africa. Unlike maize, it is relatively tolerant to low rainfall conditions. Maize promotional programmes have led to its adoption as a staple food in the Southern African region at the expense of sorghum and millets. Studies on sorghum have been at a much slower pace than with other cereals. The major cause of the slow pace has been lack of research money. Sorghum has traditionally been milled to obtain a meal from which various products are made. Research has been initiated to diversify the utilization of sorghum, through modification of grain types and development of processing technologies to provide grains and products which are appealing to the consumer, who now prefers the white, refined, modern cereals (maize, wheat and rice). In Southern Africa, research on the production and utilization of sorghum has been actively pursued since the establishment of the Southern African Development Community/International Crops Research Institute for the Semi-Arid Tropics (SADC/ICRISAT) sorghum and millet improvement program (SMIP) in 1984 at Matopos Research Station in Zimbabwe. The Center has been involved in sorghum and millet improvement through breeding and selection of cultivars with suitable grain quality traits and processing characteristics. This chapter presents the current processing methods of sorghum.
KeywordsHammer Mill Free Amino Nitrogen Southern African Region Southern AFRICA International Development Research Centre
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