The Technology of Sorghum Products

Symposium on “Food Technology for Better Nutrition”

“…Sorghum and wheat flour blends have been used to produce baked products including yeast‐leavened breads, cakes, muffins, cookies, and biscuits (Rooney and others 1980; Morad and others 1983; Torres and others 1993; Suhendro and others 1998). Usually 5% to 50% sorghum flour is substituted for wheat flour.…”

Composição bromatológica e parâmetros físicos de grãos de sorgo com diferentes texturas do endosperma

“…O menor e o maior valor de PB foram 9,85% para o SHS 600 e 18,28% para o BR 012, com média de 13,19%. Valores semelhantes (8,7 a 16,8%) foram relatados por Rooney et al, 1980. Os teores de amido variaram entre 62,07% para o BR 304 e 78,74% para o CMSXS 226.…”

Physical Features of Some Selected Nigerian Maize Cultivars

“…Twenty-three of all the maize cultivar obtained was of deep yellow coloration while the remaining eleven were light yellow. It is a known fact that colour of kernel may contributes significantly to the overall appearance after processing [18]. This may also be a factor by which a product made from maize could be appealing and accepted for consumption by an individual.…”