Grain quality of sorghum, pearl millet, maize and minor millets

Subramanian, V and Jambunathan, R (1987) Grain quality of sorghum, pearl millet, maize and minor millets. In: Present Status and Future Perspectives in Technology of Food Grains: VII Indian Convention of Food Scientists and Technologists (CFTRI), 1987, Mysore.

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Maize, sorghum, pearl millet, and other minor millets are important staple cereals in many tropical countries including India and supply the essential calories, proteins, minerals and vitamins. Grain mass and composition show considerable variation in these cereals and therefore give rise to a variety of food products. Maize and pearl millet are valuable for their oil content and finger millet is considered as a nutritious food grain due to its very high calcium content. Maize and sorghum are inferior in amino acid composition. Cereal grains are generally processed by dehulling, wet milling, dry milling, popping, roasting, malting or fermentation. Traditional foods like roti, and t1120hick and thin porridges are commonly prepared from these cereals. Role of a few physicochemical characteristics of the grain and their influence on processing and food quality are discussed

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Food composition, RP4619
Subjects: Mandate crops > Millets > Pearl Millet
Mandate crops > Sorghum
Others > Maize
Depositing User: Ms K Syamalamba
Date Deposited: 22 Apr 2014 10:26
Last Modified: 22 Apr 2014 10:26
Acknowledgement: UNSPECIFIED
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