pji 9- 7 Proceedings of the t5(v-- International Symposium on Sorghum Grain Quality ICRISAT Center Patancheru, India 28-31 October 1981 Sponsored by uSAID Title XII Collaborative Research Suppowt Program on Sorghum and Pearl Millet (INTSORMIL) International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) Indian Council of Agricultural Research (ICAR) / Correct citation: ICRISAT (International Crops Research Institute for the Semi- Arid Tropics). 1982. Proceedings of the International Symposium on Sorghum Grain Quality, 28-31 October 1981, Patancheru, A.P., Ind;9. Workshop Coordinators and Scientific Editors L. W. Rooney D. S. Murty Publication Editor J. V. Mertin The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) is a nonprofit scientific educational institute receiving support from donors through the Consultative Group on International Agricultural Research. Donors to ICRISAT include governments and agencies of Australia, Belgium, Canada, Federal Republic of Germany, France, India. Japan, Mexico, the Netherlands, New Zealand, Nigeria, Norway, Sweden, Switzerland, United Kingdom, United States, and the following International and private organizations: Asian Development Bank, European Economic Community, Ford Foundation, International Bank for Reconstruction and Development, International Development Research Centre, International Fertilizer Development Center, International Fund for Agriculhural Development, the Leverhulme Trust, and the United Nations Developmunt Programme. Responsibility for the information in this publication rests with ICAR, ICRISAT, INTSORMIL, or the individual authors. Where trade names are used this does not constitute endorsement of or discrimination against any product by the Institute. Ii Contents Foreword vii Inaugural Session 1 Welcome Address J. C. Davies 3 Opening Address E.R. Leng 4 Keynote Address-The Importance of Food Quality H. Doggett 5 in Sorghum Improvement Programs Session 2-Traditional Food Preparations and Their Quality Parameters 9 Evaluation of T6 Quality in a Sorghum Breeding S. Da, J. 0. Akingbala, L. W. 11 Program Rooney, J. F.Scheuring, and F. R. Miller Sorghum Alkali T: Quality Considerations J. F.Scheuring, S.Sidibe, and 24 A. Kante Bogobe: Sorghum Porridge of Botswana M. B. Boling and Nancy 32 Eisener Sankati Quality Evaluation of Sorghum Cultivars D. S. Murty, H. D. Patil, and 36 L. R. House Sorghum Ugafi S. Z. Mukuru, J. N. Mush- 39 onga, and D. S. Murty Traditional Sorghum Foods in Nigeria: Their Prep- A. Tunde Obilana 45 aration and Quality Parameters Sorghum Injera Preparations and Quality Parameters Brhane Gebrekidan and 55 Belainesh GebreHiwot Kisra Quality: Testing New Sorghum Varieties and Gebisa Ejeta 67 Hybrids Sorghum Roti: I.Traditional Methods of Consump- D. S. Murty and 73 tion and Standard Procedures for Evaluation V. Subramanian Sorghum Roti: II. Genotypic and Environmental D. S. Murty, H. D. Patil, and 79 Variation for Roti Quality Parameters L. R. House Screening and Evaluation of Tortilla from Sorghum A. Iruegas, H. Cejudo, and 92 and Sorghum-Maize Mixtures V. Guiragossian Use of Sorghum as Food in Southern Honduras Mary Futrell, Eunice 100 McCulloch, and R.Jones Boiled Sorghum Characteristics and their Relation- V. Subramanian, D. S. 103 ship to Starch Properties Murty, R.Jambunathan, and L. R. House Sorghum Couscous: Quality Considerations S. Sidibe, M. Diarra, and 110 J. F.Scheuring Ii I Fermented Beverages L. Novellie 113 Fermented Porridges L. Novellie 121 Sorghum for Special Uses K. E. Prasada Rao and 129 D. S. Murty Discussant's Comments L.R. House 135 Discussion-Session 2 137 Session 3-Grain Structure and Deterioration 141 Variation in the Structure and Kernel Characteristics L.W. Rooney and F. R. 143 of Sorghum Miller Grain Deterioration in Sorghum L. L. Castor and Fi. A. 163 Frederiksen Discussant's Comments R.V. Vidyabhushanam 170 Discussion-Session 3 171 Session 4-Milling and Processing 173 Assaying for Sorghum Milling Quality with a A. D. Shepherd 175 Laboratory Decorticating Mill Measurement of Grain Hardness and Dehulling R. D. Reichert, C. G. 186 Quality with a Multisample, Tangential Abrasive Youngs and B. D. Oomah Dehulling Device (TADD) Pearling and Milling Studies on Sorghum H.S. R. Desikachar 194 Milling Processes and Products as Related to Kernel L. Munck, K. E. Bach 200 Morphology Knudsen, ar.J J. D. Axtell Milling and Nutritional Value of Sorghum in Tanzania B. 0. Eggum, K. E. Bach 211 Knudsen, L. Munck, J. D. Axtell, and S. Z. Mukuru Discussant's Comments L. Munck 226 Discussion-Session 4 227 Session 5-Laboratory Methods to Evaluate Food Quality 229 Sorghum Hardness: Comparison of Methods for its A. W. Kirleis and K. D. 231 Evaluation Crosby Hardness of Pearl Millet and Sorghum Alicia de Francisco, 242 E.Varriano-Marston, and R.C. Hoseney Thermal Properties of Sorghum Starches J. 0. Akingbala, L. W. 251 Rooney, L. G. Palacios, and V. E.Sweat Quality of Sorghum for Use in Indian Foods H. S. R. Desikachar and 262 A. Chandrashekar Variation in Amylose Content among Sorghums S. H. Ring, J. 0. Akingbala, 269 and L. W. Rooney iv Properties of Sorghum Grain and their Rela"inship V. Subramanian and 280 to Roti Quality R.Jambunathan Cultivar Differences for Gel Consistency in Sorghum D. S. Murty, H.D.Patil, and 289 L.R.House Polyphenols and their Effects on Sorghum Quality L. G. Butler 294 Rheological Techniques for Texture and Quality K. C. Diehl, Jr. 312 Measurement of Sorghum Food Products Color of Sorghum Food Products L. W. Rooney and D. S. 323 Murty Phytin Content of Sorghum and Sorghum Products C. Doherty, L. W. Rooney, 328 and J. M. Faubion Discissant's Comments L. Munck 334 Discussion -Session 5 335 Session 6-Factors Affecting Nutrition and Consumer Acceptance 339 Consumer Acceptance of Sorghum and Sorghum P. Pushpamma and Sally 341 Products M. Vogel A Market-Derived Selection Index for Consumer M. von Oppen and 354 Preferences of Evident and Cryptic Quality P. P. Rao Characteristics of Sorghum Consumer Preferences and the Adoption of New W. M. M. Morris 365 Cultivars in Sahelian West Africa Effects of Supplementing Grain Soghum Diets with C. F. Klopfenstein, 368 Ascorbic Acid on Guinea Pig Growth Rates and E.Varriano-Marston, and Cholesterol Levels R. C. Hoseney Nutritional Value of Sorghum in Preschool Children: W. C. MacLean, Jr., G. 377 Digestibility, Utilization, and Plasma Free Amino Lopez de Romaia, R. P. Acids Placko, and G. G. Graham Discussant's Comments R.Jambunathan 383 Discussion-Session 6 384 Session 7-Potential Grain Quality Standards for Sorghum: A Discussion 387 Discussant's Comments N. G. P. Rao 389 Discussant's Comments D.T. Ros.rnow 391 Discussion-Session 7 393 Plenary Session- Recommendations of the Symposium 395 Appendix- Participants and Observers 401 Foreword There has long been a need to review the present knowledge on the quality of sorghum grain, especially since it is one of the major food grains of 700 million people living under impoverished conditions in the semi-arid tropics. To meet this need, ICRISAT hosted an International Symposium on Sorghum Grain Quality in October 1981 at ICRISAT Center near Hyderabad, India. It was sponsored by the USAID Title XII Collaborative Research Support Program on Sorghum and Pearl Millet (INTSORMIL), the Indian Council of Agricultural Research (ICAR), and the International Crops Research Institute forthe Semi-Arid Tropics (ICRISAT). Participants interested in sorghum as a food who attended the Symposium represented diverse disciplines: food technology, home economics, nutrition, breeding, biochemistry, food processing, engineering, pathology, and economics, and the topics included the existing knowledge on preparing sorghum as afood, its grain structure and deterioration, milling and laboratory methods for evaluating and improving food quality, nutrition, consumer acceptance, marketing, and quality standards. A wide range of sorghum grain types is used to prepare different solid and liquid foods such as porridges, leavened and unleavened breads, snacks, beverages, and beer. However, there are two major disadvantages of sorghum as a food-the problems of nutrient uptake, and the constant drudgery involved in hand potinding and hand grinding to make sorghum flour. Sorghum grain quaity is a complex subject. Only in recent years have nutritionists and millers studied the problems associated with sorghum. To replace hand processing, several pilot projects using machines for pearling and grinding are under way in some locations in Africa. Increasingly, plant breeders are developing new varieties and hybrids. For successfil adoption of new cultivars by farmers, consumer acceptance is an essential requirement. We need more information on why sorghum is accepted or rejected as afood, and work still needs to be done to develop laboratory tests to screen sorghum for food quality. But much has already been accomplished. Progress has been made in such diverse fields as the description o, food preparations and the quantification of quality; pearling and milling technology; and nutrition. The identification of genes that contribute to high lysine has spurred interest in nutrition. There has also been increased research on tannins. Forty-two papers were presented and discussed at this unique Symposium and recommendations for future action were formulated and are included in these Proceedings. We hope that the Symposium will stimulate more intensive and wider ranging research on sorghum grain quality, and that these Proceedings will serve