The nutritive value of new and traditional sorghum and millet foods from Sudan

Abstract

In the present study was examined the nutritive value of different sorghum and millet based baby foods. Different types of kisra, some fortified with chickpeas or peanuts, were also included in the study. Finally was compared the influence of replacing wheat bran with sorghum bran in bread. The nutritive value was assessed by chemical analyses and by rat balance studies. The addition of chickpea and peanuts improved the quality of kisra a staple food of Sudan. This type of kisra can be used as a well-balanced food for infants above the age of one year. The baby food developed from sorghum/millet malt, milk powder and processed by drum drier provides a safe level of protein for children above the age of one month. This formulation and way of processing is well suited for commercial production of sorghum/millet based baby food. Based on the results of the present investigation it is recommended that the use of brown bread for infants should not exceed ten percent wheat or sorghum bran as it affects the digestibility in a negative way.

Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease

“…(11,27) The nutritional quality of sorghum proteins is diminished because they are more resistant to digestion (27) and have low levels of essential amino acids such as lysine, tryptophan and threonine. (28) In contrast, there are high levels of leucine that were previously implicated, but now not accepted, as a cause of niacin deficiency and consequently endemic pellagra in some sorghum-eating populations. (29)(30)(31)(32) As with cereals more broadly, sorghum is a source of B-complex vitamins (such as thiamin, riboflavin, vitamin B6, biotin, and niacin) that are diminished with grain refining processes including decortication.…”

“…The antioxidant activity of sorghum tannins is higher than that of tannins extracted from any other crop. (88,99,110) In animal studies, sorghum tannins have been shown to be [15][16][17][18][19][20][21][22][23][24][25][26][27][28][29][30] fold more effective at quenching peroxyl radicals than simple phenolics. (111) The presence of tannins in sorghum grain may reduce the nutritive value and lower metabolizable energy of the grain.…”

Grain and malt quality properties of some improved Nigerian sorghum varieties

“…Several authors have shown how these different grain properties can satisfy both food and non-food purposes (19)(20)(21). Of particular importance is the evaluation of the malting and brewing qualities of the sorghum varieties (9,11,(22)(23)(24)(25)(26)(27)(28)(29).…”

Pearl Millet for Food, Feed, and Forage

“…G erm ination and m alting increase the food value of cereal grains, and additions of legume flour and vitam ins can produce a balanced weaning food (M alleshi and D esikachar, 1986). Badi et al (1990) com pared pearl millet-and sorghum -based baby foods each m ade from 70% flour, 13% m alt, and 17% milk pow der. The use of part of the cereal as m alt lowered the viscosity of th e foods as well as slightly improving digestibility.…”