Project
Chemical and Physical Aspects of Food and Nutritional Quality of Sorghum
Details
Project Code:
PRF-103B
Start Date:
1992
End Date:
1997
CRSP Phase:
Not Available
Budget:
Not Available
Countries:
Niger
Participants
Lead University:
Purdue University
Other Partners:
Collaborating Scientists' Institutions: INRAN (Niger)
Principal Investigator(s):
Bruce R. Hamaker
Co-Principal Investigator(s):
None
Overview
This project focused on improving sorghum quality through fundamental and applied studies.
Objectives
1. Develop an understanding of traditional village sorghum food processing and preparation procedures and determine the grain characteristics that influence the functional and organoleptic properties of traditional food products; 2. Develop laboratory screening methods for use in LDC breeding programs to evaluate the food quality chaac-teristics of sorghum grain; 3. Determine relationships among the physical, structural, and chemical components of grain that affect the food and nutritional quality of sorghum; 4. Determine the biochemica; basis for the poor protein digestibility of cooked sorghum preparations.
Outcomes
Coming soon
