Advertisement

Cereals pp 265-272 | Cite as

Sorghum Processing Technologies in Southern Africa

  • Trust Beta
  • Kennedy Dzama
Chapter

Abstract

Sorghum is an indigenous cereal of Africa. Unlike maize, it is relatively tolerant to low rainfall conditions. Maize promotional programmes have led to its adoption as a staple food in the Southern African region at the expense of sorghum and millets. Studies on sorghum have been at a much slower pace than with other cereals. The major cause of the slow pace has been lack of research money. Sorghum has traditionally been milled to obtain a meal from which various products are made. 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). In Southern Africa, research on the production and utilization of sorghum has been actively pursued since the establishment of the Southern African Development Community/International Crops Research Institute for the Semi-Arid Tropics (SADC/ICRISAT) sorghum and millet improvement program (SMIP) in 1984 at Matopos Research Station in Zimbabwe. The Center has been involved in sorghum and millet improvement through breeding and selection of cultivars with suitable grain quality traits and processing characteristics. This chapter presents the current processing methods of sorghum.

Keywords

Hammer Mill Free Amino Nitrogen Southern African Region Southern AFRICA International Development Research Centre 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Bassey MW and Schmidt OG (1989) “Abrasive Dehullers in Africa — from Research to Dissemination.” IDRC, Ottawa. 98Google Scholar
  2. Beta T, Rooney LW and Waniska RD (1995) “Malting characteristics of sorghum cultivars.” Cereal Chem. 72(6), 533–537Google Scholar
  3. Cecil JE (1992) “Semi-wet milling of red sorghum-a review.” In “Utilization of sorghum and millets.” MI Gomez, LR House, LW Rooney and DAV Dendy, eds. International Crops Research Institute for the Semi-Arid Tropics, Patancheru, 23–26Google Scholar
  4. Faparusi SI (1970) “Sugar changes during the preparation of Barakuti beer.” J. Sci. Food Agric. 21, 79–81CrossRefGoogle Scholar
  5. Haggblade S and Holzapfel WH (1989) “Industrialization of Africa’s indigenous beer brewing.” In “Industrialization of Indigenous Fermented Foods.” KH Steinkraus, ed. Marcel Dekker, New York. 191–283Google Scholar
  6. Joustra SM and Field A (1978) “Technological factors which influence malt quality.” BB 118. Sorghum Beer Unit. Council for Scientific and Industrial Research (CSIR), Pretoria, SA. 1–20Google Scholar
  7. Taylor JRN (1993) “Sorghum malt its current use and future potential for brewing in southern Africa.” In “Cereal Science and Technology Impact on a Changing Africa.” JRN Taylor, PG Randall and JH Viljoen, eds. ICC International Symposium, Pretoria, SA. 413–431Google Scholar
  8. Taylor JRN (1983) “Effect of malting on the protein and free amino nitrogen composition of sorghum.” J. Sci. Food Agric. 34, 885–892CrossRefGoogle Scholar
  9. Murty DS and Kumar KA (1995) “Traditional uses of sorghum and millets.” In “Sorghum and Millets: Chemistry and Technology.” DAV Dendy, ed. American Association of Cereal Chemists. Minnesota. 185–221Google Scholar
  10. Novellie L and De Schaepdrijver P (1986) “Modern developments in traditional African beers.” Industrial Microbiology, Vol 23. MR Adams, ed. Elsevier, Amsterdam. 73–157Google Scholar
  11. Van Heerden IV (1987) “Nutrient content of sorghum beer strainings.” S. Afr. J. Anim. Sci. 17, 171–175Google Scholar

Copyright information

© Springer Science+Business Media New York 1997

Authors and Affiliations

  • Trust Beta
    • 1
  • Kennedy Dzama
    • 1
  1. 1.University of ZimbabweHarareZimbabwe

Personalised recommendations