Chemical and Physical Aspects of Food and Nutritional Quality of Sorghum and Millet
Bruce R. Hamaker
This project focused on improvement of nutritional and grain quality of sorghum and millet, and their processing to competitive products for the West Africa Sahelian marketplace.The overall aim of this project was to make sorghum and millet more competitive grains for human and animal nutrition and for enhanced utilization in traditional and processed foods.
1. Determine the relationships among the physical, structural, and chemical components of grains and food to improve food and nutritional quality of sorghum and millet. 2. Determine the biochemical basis for the relatively poor protein and starch digestibility of sorghum grain and many cooked sorghum products. 3. Develop laboratory screening methods for use in developing country breeding programs to evaluate and improve the food quality characteristics of sorghum and millet grain. 4. Optimize processes and improve quality of commercializable sorghum and millet processed foods, and facilitate transfer of technologies.