Dry Milling Properties of Selected Sorghum Grain Varieties PDF Download
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Author: Mittur Nanjappa Krishnaprasad
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
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Author: Mittur Nanjappa Krishnaprasad
Publisher:
ISBN:
Category :
Languages : en
Pages : 96
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Author: National Research Council
Publisher: National Academies Press
ISBN: 0309176891
Category : Technology & Engineering
Languages : en
Pages : 405
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Book Description
Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 56
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Author: Martin Mosinyi Kebakile
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Sorghum bicolour (L.) Moench is an important staple cereal in Africa, where it ranks second after maize. Despite its importance, the sorghum food industry remains non vibrant, constrained in part by inadequate milling technology. Presently, Prairie Research Laboratory (PRL) type abrasive dehullers and hammer mills, which apparently produce meals of inconsistent quality and low output, are generally used for industrial milling of sorghum. Efforts to improve sorghum milling require an in-depth understanding of how milling process and grain type affect the sensory characteristics of the final food products. Such knowledge is currently lacking. Therefore, this study investigated the effects of milling process and sorghum type on the quality of sorghum meal and porridge. Twelve sorghum types with diverse physico-chemical properties were milled by roller milling (RM), abrasive decortication-hammer milling (ADHM) and hand pounding (HP), and the effects on meal extraction and meal quality were evaluated. Porridges were prepared using standardised Botswana recipe, and their sensory profiles were characterised using Descriptive Sensory Analysis. Additionally, factors that affect the texture of sorghum porridge were investigated, and suggestions for improving the sorghum milling process are given. Both the sorghum type and the milling process affected the quality of the meal and the sensory characteristics of the porridge, but the milling process was found to have more effects on these characteristics than the sorghum type, because of the diverse milling principles of the milling processes. RM gave far better extraction rate and had substantially higher throughput than HP and ADHM. However, meals obtained with RM had slightly more ash and were a little darker, and gave porridges which were correspondingly darker in colour, had slightly more branny aroma, more astringency and bitter taste, than meals obtained with the other two milling processes, indicating higher bran contamination of the meals, presumably caused by fragmentation of the pericarp. Clearly, even with tempering the pericarp was still friable, and hence, requires indepth sorghum tempering studies. Grain hardness proved to be important for milling, as it correlated positively with extraction rate with ADHM and HP, but not with RM. Hard grains generally gave coarser and better refined meals, and produced porridges that were firmer, compared to soft grains. Weathered and pigmented pericarp sorghums produced dark and specky meals, and gave porridges with apparently undesirable sensory qualities, because of staining caused by the pericarp pigments, showing that these characteristics affect the quality of sorghum foods negatively. When used with hard and light coloured sorghums, ADHM gave more appealing meal and porridge qualities (light coloured, firm texture and enhanced cereal aroma), indicating that dry abrasive decortication is advantageous for production of sorghum products with superior sensory qualities. Firmness varied considerably among the porridges, caused by differences in the meal particle sizes, which was predominantly a consequence of the milling process. An increased proportion of coarse endosperm particles, as was the case with HP meals, caused increased porridge firmness. The coarse particles absorbed water slowly, thus restricting swelling of the starch granules, such that a high proportion of non-ruptured gelatinised starch granules that reinforce the porridge matrix resulted. The sorghum type also influenced porridge firmness, whereby the corneous sorghum types with high protein content produced firmer porridges, owing to presence of the hard and less waterpermeable protein-starch matrix in the endosperm meal particles. Because abrasive decortication gave meals and porridges with superior sensory qualities, while roller milling prduced high throughputs, a roller milling system that is preceded by a dry abrasive decortication process is recommended as a versatile milling process for industrial processing of diverse sorghum products that have superior sensory qualities.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 392
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Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 412
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Author: John Robert Norris
Publisher:
ISBN:
Category :
Languages : en
Pages : 212
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Author: NIIR Board of Consultants & Engineers
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178331721
Category :
Languages : en
Pages : 267
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Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits).Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains. They are used for both human and animal food and as an industrial raw material. India produces cereals like wheat, rice, barley (jau), buckwheat, oats, corn (maize), rye, jowar (sorghum), pearl millet (bajra), millet (ragi), Sorghum, Triticale, etc. India is the world's second largest producer of Rice, Wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India is not only the largest producer of cereal as well as largest exporter of cereal products in the world. India have been offering incredible opportunities as they have an abundant amount of raw materials and a wide availability of cheap labor. The book provides comprehensive coverage of the Drying, Milling and information regarding production method of Cereal Foods .It also covers Plant Layout, Process Flow Sheets and photographs of plant & Machinery with supplier’s contact details. Some of the fundamentals of the book are origin of wheat classification of wheat, endeavors to find industrial uses for wheat, criteria of wheat quality, botanical criteria of quality, milling principles, extraction rate and its effect on flour composition, grain structure as affecting grinding, definition of flour extraction stone milling: yields of products, roller milling: flour extraction rates, rice production and utilization, origin of rice, comparison of rice with other cereal grains, composition of rice and cereal, breeding rice varieties with specific, industrial uses for rice and rice by products, caryopsis and composition of rice, gross structure of the rice caryopsis and its milling fractions etc. This book is essential for those who are interested in cereal areas can find the complete information from manufacture to final uses of Cereal Foods. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively. It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Author: Abdul Karim
Publisher:
ISBN:
Category :
Languages : en
Pages : 176
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Author: Abdelmoneim Ibrahim Mustafa
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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