Project
Chemical and Physical Aspects of Food and Nutritional Quality of Sorghum and Millet
Details
Project Code:
PRF-103B
Start Date:
1984
End Date:
1991
CRSP Phase:
Not Available
Budget:
Not Available
Participants
Lead University:
Purdue University
Other Partners:
Collaborating Scientists' Institutions: INRAN (Niger); Food Research Centre, ARC (Sudan); Central Food Technological Research Institute, ICRISAT Center (India); ICRISAT (Kenya); National Institute of Animal Science (Denmark); Texax A&M University, Colorado State University (US)
Principal Investigator(s):
Allen W. Kirleis
Co-Principal Investigator(s):
None
Links
Overview
This project worked collaboratively with ARC in Sudan. It also provided basic information relative to our knowledge of sorghum endosperm proteins. A goal of this project was to develop an understanding of traditional village sorghum food processing and preparation procedures to determine the grain characteristics that influence functional and organoleptic properties of traditional food products.
Objectives
1. Develop laboratory screening methods for use in LDC breeding programs to evaluate the food quality characteristics of sorghum grain; 2. Determine relationships among the physical, structural and chemical components of grain that affect the food and nutritional quality of sorghum; 3. Determine the biological basis for the poor protein digestibility of cookcd sorghum preparations,
Outcomes
Coming soon
