Home-immediately access 800+ free online publications. Download CD3WD (680 Megabytes) and distribute it to the 3rd World. CD3WD is a 3rd World Development private-sector initiative, mastered by Software Developer Alex Weir and hosted by GNUveau_Networks (From globally distributed organizations, to supercomputers, to a small home server, if it's Linux, we know it.)ar.cn.de.en.es.fr.id.it.ph.po.ru.sw

Sorghum and millets in human nutrition


Table of Contents

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1995

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

David Lubin Memorial Library Cataloguing in Publication Data
FAO, Rome (Italy)

Sorghum and millets in human nutrition.
(FAO Food and Nutrition Series, No. 27)
ISBN 92-5-103381-1

1. Sorghum 2. Millets 3. Human nutrition
I. Title II. Series
FAO code: 80 AGRIS: S01

Copyright

Permission to make digital or hard copies of part or all of this work for personal or classroom use is hereby granted without fee and without a formal request provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and full citation on the first page. Copyright for components of this work owned by others than FAO must be honoured. To copy otherwise, to republish, to post on servers, or to redistribute to lists, requires prior specific permission and/or fee.

Request permission to publish from:

The Chief Editor,
FAO, Viale delle Terme di Caracalla,
00100 Rome, Italy,
e-mail:
copyright@fao.org

(c) FAO 1995


Contents


Preface
Chapter 1 - Introduction

Sorghum
Pearl millet
Minor millets
Grains and their structure

Chapter 2 - Production and utilization

Sorghum production
Sorghum utilization
Millet production
Millet utilization
Regional trends in production and utilization of sorghum and millets

Chapter 3 - Storage and processing

Storage
Traditional processing methods
Industrial processing

Chapter 4 - Chemical composition and nutritive value

Variation in grain composition
Carbohydrate
Protein content and quality
Lipid composition
Minerals
Vitamins
Dietary fibre

Chapter 5 - Nutritional quality of foods prepared from sorghum and millets

Culinary preparations
Improving nutritional quality
Alternative uses of sorghum and millet

Chapter 6 - Nutritional inhibitors and toxic factors

Phytate
Polyphenols
Digestive enzyme inhibitors
Goitrogens
Amino acid imbalance and pellagra
Fluorosis, urolithiasis and other trace-element effects
Mycotoxins
Infestation
Conclusion

Annex - Some recipes based on sorghum and millets
Bibliography