@article{icrisat1614,
            year = {2002},
           title = {Potential use of sorghum in school feeding programs},
           pages = {11--12},
          author = {D D Rohrbach and C Mgoba and A J H Tenu},
          volume = {43},
         journal = {International Sorghum and Millets Newsletter},
             url = {http://oar.icrisat.org/1614/},
        abstract = {To encourage the cultivation of sorghum, which is more drought tolerant than maize, it is desirable to replace a portion of the maize used in school feeding programmes with sorghum. The immediate constraint was the acceptability of sorghum among school children. A set of sensory taste trials were established to evaluate the acceptability of sorghum in breakfast porridge (uji) and stiff porridge (ugali) used for lunches at three schools in Tanzania. A sample of 106 children participated in the trials. Each received uji made from both dehulled and hulled grain. On a different day each received ugali made from both dehulled and hulled grain. Almost 98\% of children found the sorghum acceptable as a replacement for maize in breakfast and lunch meals. It is hoped to substitute 10\% of the maize used in the school feeding programme with sorghum rising to 50\% in the next years.}
}