Sorghum Utilization as Food

Virtues of Sorghum: Utilization and Supply Chain Management

Assessing sorghum [Sorghum bicolor (L) Moench] germplasm for new traits: food, fuels & unique uses

Sorghum [Sorghum bicolor (L) Moench] is the fifth most important cereal crop in the world; however, it has a wide range of other applications that are being explored with worldwide interest in renewable resources. The USA sorghum germplasm collection contains over 41,000 accessions that represent landraces and cultivars from over 115 countries. Traditionally, this collection has been evaluated ...

Comparison of Lipid Extraction Methods of Food-Grade Sorghum (Sorghum bicolor) Using Hexane

Much has been reported concerning sorghum phytochemicals, such as policosanols, but little literature exists on how various extraction methods might be used to optimize the recovery of such phytochemicals. The purpose of this study was to compare three extraction methods for recovery of different sorghum lipids. Lipids were extracted from whole kernel and ground Macia, a food-grade sorghum hybr...

Antimicrobial evaluation of red, phytoalexin-rich sorghum food biocolorant

Sorghum (Sorghum bicolor) extract is traditionally used as red biocolorant in West Africa to colour foods, among which wagashi, a soft cheese. This biocolorant is a source of the phytoalexin apigeninidin and phenolic acids, and users claim that it has preservative effects next to its colouring properties. If such a claim can be scientifically substantiated, it adds a valuable functional propert...

Overview: Sorghum and Millet Food Research Failures and Successes

Sorghum and millets can have excellent quality for processing but to obtain that inherent quality a value added, chain securing, identity preserved grain for processing into profitable upscale urban products is necessary. Processing technology is not the major obstacle to successful production of products. Consistent supply of a modest quality grain is the major constraint. Several examples of ...