Grain Sorghum Processing : Health, Ethnic and Industrial Food Products from Grain Sorghum (Sorghum Bicolour L. Moench)
Contents: 1. Introduction. 2. Comparison with other cereals. 3. Grain structure and quality. 4. Milling. 5. Sorghum protein digestibility. 6. Fermentation. 7. Indigenous fermented cereals foods. 8. Importance and advantages/benefits of fermented cereals. 9. Fermented foods. 10. Sorghum beer. 11. Bhakari/roti (unleavened bread). 12. Nutritional improvement by fermentation. 13. Effect of malting and fermentation on nutritional quality of Sorghum. 14. Supplementing sorghum flour with wheat maida. 15. Convenience foods from sorghum. 16. Infant food mixes/weaning foods. 17. Snack and baked foods. 18. Dehydrated food from sorghum. 19. Sorgos for syrup and sugar. 20. Sorghum grains for livestock feed. 21. Specific products from sorghum. 22. Traditional and ethnic sorghum products. 23. Bakery products from sorghum. 24. Industrial/nutraceutical products from sorghum. 25. Nutritional and keeping quality. 26. Health foods of sorghum and present market status. 27. Conclusions. 28. Future research work needed on sorghum. 29. References. 30. Appendix. 31. Index.
"Sorghum is mostly cultivated in Kharif and rabi seasons in India. Maharashtra ranks first in the production of sorghum grain crop. The production of grain sorghum is higher per hectare in kharif season than the rabi season, because during kharif season there is occurrence of rain. So, the water availability is more as well as the climate is warm and humid which is good for sorghum growth. Similarly agricultural universities also developed several hybrid genotypes, which yield high-level grain production.
During last decade the kharif season sorghum is often vulnerable and the grains gets deteriorated due to mould attack becoming red or black grains because of the occurrence of rains during kharif season. During rainy season water accumulation occur in the glumes, which dissolve the pigmented material and spread over all grains. Moist condition supplements various types of fungus growth as well in the grains. Therefore, such type of sorghum grains become unfit for human consumption. This results into the loss of income from sorghum to the farmers.
Such type of problems can be overcome by development of various sorghum based products. Now a days sorghum is becoming a nutraceutical crop, because it contains several medicinal properties for curing various types of diseases mostly diabetes, over weight and so many other disorders. Sorghum consumption is increasing due to its high value in the diet. The upto date and scientific information regarding development of various sorghum products, their recipes and nutritive values as well as the procedures for preparation are given in the "Grain Sorghum Processing [Health, ethnic and industrial food products from grain Sorghum (sorghum bicolour L. Moench)]" book. This book will be benefited, to the home product makers (ladies), industrialists as well as to the students and scientists."
