- 2003 SICNA
Japanese food processors have found that the new white food sorghums have excellent dry milling properties and can be extruded to produce a variety of seasoned snacks and related products.
- CONSUMER ATTITUDES TO SORGHUM FOODS IN BOTSWANA
This paper reports mainly on the study which was undertaken under this project to identify consumer attitudes to sorghum products, in relation to other cereal report also captures some findings about consumer preferences for sorghum products revealed by.
- IDENTIFICATION OF RESEARCH NEEDS IN SORGHUM AND MILLETS
Food processors, consumers Traders, food processors and farmers Technology Needs Beneficiaries Opportunities and mousy odour in millet intended for value added products Consumers, Farmers and processors Increase marketability, health products Extrusion.
- OVERVIEW: SORGHUM AND MILLET FOOD RESEARCH FAILURES AND SUCCESSES
Reasonable chances for growth of these markets exist, provided progress to Excellent food products can be and are made from sorghum and millets; however, the lack of a consistent supply of good quality grain for processing usually precludes successful.
- in the Classroom!
The many varieties of sorghum are classified into four groups: grain sorghum grass sorghum sweet sorghum broomcorn Grain Sorghum Grain sorghums are grown especially for their rounded, starchy seeds.
|
