Bosch, E.A. and Halen, K.J. and Ruud, V.H.O
(2017)
Relevance of starch content and the activities of
amylases in sorghum food processing in West Africa.
Advances in Agrotechnology, 1 (6).
pp. 56-67.
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Abstract
Sorghum is a staple food grain in many semi-arid and tropic areas of the world, notably in Sub-Saharan Africa
because of its good adaptation to hard environments and its good yield of production. Among important
biochemical components for sorghum processing are levels of starch (amylose and amylopectin) and starch
depolymerizing enzymes. Current research focus on identifying varieties meeting specific agricultural and food
requirements from the great biodiversity of sorghums to insure food security. Results show that some
sorghums are rich sources of micronutrients (minerals and vitamins) and macronutrients (carbohydrates,
proteins and fat) . Sorghum has a resistant starch, which makes it interesting for obese and diabetic people. In
addition, sorghum may be an alternative food for people who are allergic to gluten. Malts of some sorghum
varieties display -amylase and ß-amylase activities comparable to those of barley, making them useful for
various agro-industrial foods. The feature of sorghum as a food in developing as well as in developed countries
is discussed. A particular emphasis is made on the impact of starch and starch degrading enzymes in the use
of sorghum for some African foods, e.g. “tô”, thin porridges for infants, granulated foods “couscous”, local
beer “dolo”, as well agro-industrial foods such as lager beer and bread.
| Item Type: |
Article
|
| Uncontrolled Keywords: |
Sorghum, a-amylase, b-amylase, starch, infant porridge, beer, couscous, dolo, tô, bread |
| Author Affiliation: |
Laboratory of Biochemistry, Department of Agrotechnology and Food Sciences, Wageningen University, PO Box 8128,
6700 ET Wageningen, The Netherlands |
| Subjects: |
Crop Improvement |
| Divisions: |
Sorghum |
| Depositing User: |
Mr T L Gautham
|
| Date Deposited: |
29 Oct 2018 05:43 |
| Last Modified: |
29 Oct 2018 05:43 |
| URI: |
http://eprints.icrisat.ac.in/id/eprint/15664 |
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