"7913","10","archive","128",,,"disk0/00/00/79/13","2014-04-29 03:15:51","2014-04-29 03:15:51","2014-04-29 03:15:51","article",,,"show","Library-ICRISAT@CGIAR.ORG",,,"","","","","","","","","","",,,,"Rai","K N","","","","","","","Rai","K N","","","","",,,,,"","",,,,,"","","ICRISAT(Patancheru)","India","Adaptation and Potential Uses of Sorghum and Pearl Millet in
Alternative and Health Foods","pub","S1.5.1","","","public",,,,,"Several papers on alternative uses of sorghum and pearl
millet presented at a CFC-funded Expert Meeting and included in
its proceedings proved useful in providing the background information
for the preparation of this article.","Sorghum (Sorghum bicolor) and pearl millet (Pennisetum glaucum) are major warm-season cereals
largely grown for grain production in the semi-arid tropical regions of Asia and Africa. Under rain-fed farming
systems with little external inputs, their grain yield levels are often low(<1t /ha).However,improved hybrid cultivars,
when grown under well-irrigated and well-fertilized conditions, have been reported to give 8-9 t/ha of grain yield
in sorghum and 4-5 t/ha in summer-season pearl millet, indicating high grain yield potential of these crops and
the place they deserve in commercial agriculture. Both crops are highly tolerant to drought and soil salinity and
high air temperatures, which enhance their agro-ecological adaptation under increasing severity of these major
abiotic production constraints and make them increasingly more relevant in view of climate change.Research shows
that sorghum and pearl millet grains are nutritionally comparable or even superior to major cereals such as wheat
and rice owing to higher levels of protein with more balanced amino acid profile, dietary energy, vitamins, several
minerals (especially micro nutrients such as iron and zinc), insoluble dietary fiber leading to lower glycemic index,
and phytochemicals with antioxidant properties. Technologies for various processing treatments, such as milling,
malting, blanching, acid treatment,dry heating,and fermentation,which reduce anti nutritional factors and increase
the digestibility and shelf life of various alternative food products such as unleavened flat bread (roti/chapati),
porridges, noodles, bakery products, and extruded and weaning food products, have been developed and tested at
the laboratory scale. These properties and technologies enhance the value of both crops for nutritional security of the
undernourished vulnerable population and food-based health management of the elite class. Commercialization of
these processing and food product development technologies through public and private partnerships can enhance
the pace of large-scale adoption of these products and technologies. This should be supported by a demand-driven
grain production, procurement, storage, and handling to ensure the consistency of high-quality grain supplies. The
commercial viability would depend on the profitability for all involved in the value chain, from farmers to consumers,
which may require policy support and a sustained campaign about the health, nutrition,and ecological sustainability
benefits of sorghum and pearl millet.","2008","published",,"Comprehensive Reviews in Food Science and Food Safety","7","4","Wiley",,"320-396",,,,,,,,,,,"TRUE",,"1541-4337",,,,,,"","http://dx.doi.org/10.1111/j.1541-4337.2008.00049.x","http://scholar.google.co.in/scholar?as_q=%22Adaptation+and+Potential+Uses+of+Sorghum+and+Pearl+Millet+in+Alternative+and+Health+Foods%22&as_epq=&as_oq=&as_eq=&as_occt=title&as_sauthors=&as_publication=&as_ylo=&as_yhi=&btnG=&hl=en&as_sdt=0%2C5","pub",,"CGIAR","Harvest- Plus Challenge Program",,,,,,"",,,,,,,"",,,,,"",,,,,"","",,,,,"","",,,,,
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