Chemical Composition and Food Quality of Sorghum

Subramanian, V and Jambunathan, R (1984) Chemical Composition and Food Quality of Sorghum. In: Nutritional and processing quality of sorghum. Oxford & IBH Pub. Co, Oxford, UK, pp. 32-47.

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Sorghum is the staple food grain for a large segment of the population in the semi-arid tropical regions. Though increasing the yield and i ts stability is of paramount importance, improving the grain quality also deserves attention. Sorghum grain quality is determined by several factors such as visual quality; nutritional quality, including digestibility and bioavailability of nutrients; antinutritional factors such as tannins; processing characteristics; cooking quality; and consumer acceptability. Hulse et al., (1980) have published an exhaustive review of the chemicaNutritional and processing quality of sorghuml composition and nutritive value of sorghum and millets. This report discusses t h e results of studies carried out at 1CRISAT on the nutritional quality of sorghum and gives a brief account of food quality, including consumer acceptance.

Item Type: Book Section
Subjects: Mandate crops > Sorghum
Depositing User: Library ICRISAT
Date Deposited: 27 Dec 2011 08:05
Last Modified: 27 Dec 2011 08:05
Acknowledgement: UNSPECIFIED
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