Traditional Sorghum and Millet Food and Beverage Products and Their Technologies

Taylor, John R.N.; Duodu, Kwaku G.

doi:10.1016/b978-0-12-811527-5.00009-5

Cited by 26 publications

(25 citation statements)

References 60 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Traditionally, sorghum has been used in Africa for foods such as porridges, beers, or flat breads. Outside of Africa, sorghum is mainly used as animal feed or for bioethanol production [ 2 ]. However, the cultivation of sorghum may also be beneficial for places like Europe because sorghum exhibits high tolerance to hot climate and genetic diversity.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Rumler

Bender

Speranza

et al. 2021

Foods

View full text Add to dashboard Cite

Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience in processing it. Milling systems in these areas were mostly developed for wheat or rye milling. In the present work, the effectiveness of sorghum milling when using a stone and a roller milling system (pilot scale) was investigated as well as its impact on the chemical and physical properties of the obtained flour fractions and whole-grain flours. Results showed that both milling systems could be successfully adapted to producing chemically and physically distinct flour and bran fractions from the small sorghum kernels. Fractions with increased bran material that contained higher amounts of ash, protein, fat, total dietary fiber, and total phenolic content but less starch, showed enhanced water absorption indices and water solubility indices. Interestingly, no significant difference was found in the ash and fat content of the different fractions obtained from stone milling. Overall, the study provided information on the production and composition of distinct flour fractions, which offer a wider range of future food applications.

show abstract

Section: Introductionmentioning

confidence: 99%

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Rumler

Bender

Speranza

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…Broomcorn millet (Panicum miliaceum L., Poaceae family) is a resilient, fast-growing, water-efficient, droughttolerant plant that copes well on poor soils, is successful in both low and high altitudes and across a wide latitudinal range, produces many nutrient-rich grains and abundant biomass, and serves as food, fodder, raw material and perhaps as symbol in rituals 1,2 [131,153], [3][4][5][6][7] . The agrarian methods used in growing and processing of wheat and barley are applicable to this crop [8][9][10] , save for, perhaps, more intensive weeding required by millet, especially early in the growing cycle cf.…”

mentioning

confidence: 99%

“…It offers lush and abundant forage for animals, indispensable in the dry season. In cuisine, it adds to taste and texture, and diversifies the food options 7 . These qualities appeal to modern-day millet farmers in Europe 9 ; they were at least part of the reason why broomcorn millet became a staple crop in Asia and Europe.…”

mentioning

confidence: 99%

New AMS 14C dates track the arrival and spread of broomcorn millet cultivation and agricultural change in prehistoric Europe

Filipović

Meadows

Corso

et al. 2020

Sci Rep

104

View full text Add to dashboard Cite

Broomcorn millet (Panicum miliaceum L.) is not one of the founder crops domesticated in Southwest Asia in the early Holocene, but was domesticated in northeast China by 6000 bc. in europe, millet was reported in Early Neolithic contexts formed by 6000 bc, but recent radiocarbon dating of a dozen 'early' grains cast doubt on these claims. Archaeobotanical evidence reveals that millet was common in Europe from the 2nd millennium bc, when major societal and economic transformations took place in the Bronze Age. We conducted an extensive programme of AMS-dating of charred broomcorn millet grains from 75 prehistoric sites in Europe. Our Bayesian model reveals that millet cultivation began in europe at the earliest during the sixteenth century bc, and spread rapidly during the fifteenth/ fourteenth centuries bc. Broomcorn millet succeeds in exceptionally wide range of growing conditions and completes its lifecycle in less than three summer months. Offering an additional harvest and thus surplus food/fodder, it likely was a transformative innovation in European prehistoric agriculture previously based mainly on (winter) cropping of wheat and barley. We provide a new, high-resolution chronological framework for this key agricultural development that likely contributed to far-reaching changes in lifestyle in late 2nd millennium bc europe.

show abstract

“…It is a highly nutritious cereal grain used for human consumption, bird seed, and/or ethanol production. Unique characteristics, such as drought and heat tolerance, make proso millet a promising alternative cash crop [8].…”

Section: Introductionmentioning

confidence: 99%

Studies on an Alternative Method for Preparation and Fermentation of idlis Made from Proso Millet (Panicum miliaceum L.), Horsegram (Macrotyloma uniflorum (Lam) Verdc.) and Fenugreek (Trigonella foenum-graecum L.)

Sarangharaajan¹,

Jagadeesan²,

Palani³

et al. 2021

AFSJ

View full text Add to dashboard Cite

The present study was undertaken to develop an alternative idli from proso millet with horse gram and fenugreek seeds. Two types of wet batters (Batter A & Batter B) were prepared by soaking the ingredients proso millet, horse gram and fenugreek separately (in the ratio by weight 7:2:1) in excess water for 8 hours at room temperature (25±2ºC). In method A, the ingredients were soaked in excess water and whereas in method B, fenugreek was soaked in buttermilk. The soaked ingredients were ground separately with adequate amount of water using a grinder and mixed with the addition of 1% salt. The resulting batter was fermented for 10 hours at room temperature. The batter was analyzed for its microbial load (Total Plate Count, Lactobacillus and Yeast and Mold) and physico-chemical properties (height rise, pH and titratable acidity) by drawing aliquots at fixed intervals. Microbial analysis revealed maximum load at 6th hour of fermentation for TPC, LAB and Yeast growth. Suppressing activity of the organisms was seen after this stage and there was a sharp decline in microbial growth (LAB and Yeast). The pH and total titratable acidity ranged between 4.88-6.20 and 0.19–0.51% respectively. The nutritional analysis and sensorial acceptance of the idli formulated with both the batters were also studied. Both the idlis were found to have a two-fold increase in protein content and a 50% reduction in carbohydrate content when compared with the traditional rice idli. The sensory analysis was conducted with 100 untrained panelists and the results revealed that idli prepared from Batter A was preferred. A dry ready to cook idli mix was also formulated and was studied for the above said properties. The study highlights that proso millet, horse gram and fenugreek can be used as an effective alternative for preparation of idli.

show abstract

Traditional Sorghum and Millet Food and Beverage Products and Their Technologies

Cited by 26 publications

References 60 publications

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling

New AMS 14C dates track the arrival and spread of broomcorn millet cultivation and agricultural change in prehistoric Europe

Studies on an Alternative Method for Preparation and Fermentation of idlis Made from Proso Millet (Panicum miliaceum L.), Horsegram (Macrotyloma uniflorum (Lam) Verdc.) and Fenugreek (Trigonella foenum-graecum L.)

Contact Info

Product

Resources

About