Proceedings of the International Symposium on Sorghum Grain Quality

摘要: There has long been a need to review the present knowledge on quality of sorghum grain, especially since it is one of major food grains 700 million people living under impoverished conditions in semi-arid tropics. To meet this need, ICRISAT hosted an International Symposium Sorghum Grain Quality October 1981 at Center near Hyderabad, India. It was sponsored by USAID Title XII Collaborative Research Support Program on Sorghum and Pearl Millet ( INTSORMIL) , Indian Council Agricultural Research ICAR) ,and Crops Institute for Semi-Arid Tropics (ICRISAT). Participants interested sorghum as who attended Symposium represented diverse disciplines: technology, home economics, nutrition, breeding, biochemistry, processing, engineering, pathology, economics, and topics included existing preparing food, its grain structure deterioration, milling laboratory methods evaluating and improving quality, nutrition, consumer acceptance, marketing, and quality standards. A wide range grain types used prepare different solid liquid foods such porridges, leavened unleavened breads, snacks, beverages, and beer. However, there are two disadvantages food—the problems nutrient uptake, constant drudgery involved hand pounding and grinding make flour. Sorghum complex subject. Only recent years have nutritionists millers studied problems associated wi t h sorghum. To replace hand several pilot projects using machines pearling grinding are way some locations Africa. Increasingly, plant breeders developing new varieties hybrids. For successful adoption cultivars farmers, acceptance an essential requirement. We more information why accepted or rejected work still needs be done develop tests to screen quality.