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Novel Processes, Value Chain, and Products for Food, Feed, and Industrial Uses

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Sorghum in the 21st Century: Food – Fodder – Feed – Fuel for a Rapidly Changing World

Abstract

Sorghum is an important crop for food and fodder in the semiarid tropics of the world. Sorghum is a staple food in African and Asian subcontinents. Most of the grain produced in these countries is utilized for human consumption. Though sorghum is known for its nutritional quality, the consumption of this cereal is decreasing due to nonavailability of ready-to-eat and ready-to-cook products in market. The most commonly followed conventional processing methodologies are milling including decortication and size gradation, popping, malting, and fermentation. Research has been initiated to diversify the utilization of sorghum, through modification of grain types and development of processing technologies to provide grains and products which are appealing to the consumer, who now prefers the white, refined, modern cereals (maize, wheat, and rice). This chapter presents the grain structure, nutritional composition and processing methods such as milling, extrusion, flaking, puffing, popping, and baking of sorghum which was developed by the Indian Institute of Millets Research (IIMR) especially for sorghum grain and prepared good quality of sorghum processed products like multigrain atta, semolina, flakes, extruded products (vermicelli and pasta), biscuits, and convenience foods to improve the nutritional quality as well as the consumer acceptability of sorghum with improved shelf life.

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Author information

Authors and Affiliations

  1. ICAR-Indian Institute of Millets Research, Hyderabad, Telangana, India

    B. Dayakar Rao & E. Kiranmai

Authors
  1. B. Dayakar Rao
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  2. E. Kiranmai
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Corresponding author

Correspondence to B. Dayakar Rao .

Editor information

Editors and Affiliations

  1. ICAR-Indian Institute of Millets Research, Hyderabad, Telangana, India

    Vilas A. Tonapi

  2. ICAR-Indian Institute of Millets Research, Hyderabad, Telangana, India

    Harvinder Singh Talwar

  3. International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Telangana, India

    Ashok Kumar Are

  4. ICAR-Indian Institute of Millets Research, Hyderabad, Telangana, India

    B. Venkatesh Bhat

  5. Formerly, International Crops Research Institute for the Semi-Arid Tropics, Patancheru, Telangana, India

    Ch. Ravinder Reddy

  6. Department of Agricultural Economics, Kansas State University, Manhattan, KS, USA

    Timothy J. Dalton

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Dayakar Rao, B., Kiranmai, E. (2020). Novel Processes, Value Chain, and Products for Food, Feed, and Industrial Uses. In: Tonapi, V.A., Talwar, H.S., Are, A.K., Bhat, B.V., Reddy, C.R., Dalton, T.J. (eds) Sorghum in the 21st Century: Food – Fodder – Feed – Fuel for a Rapidly Changing World. Springer, Singapore. https://doi.org/10.1007/978-981-15-8249-3_34

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