International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP)
Date of this Version
2-1-2007
Document Type
Article
Citation
INTSORMIL Report No. 10, February 1, 2007
Abstract
Sorghum porridge, sold as a fast food on the streets of the West African village of Dan Boulde, Niger? That is the goal of Purdue cereal chemist Bruce Hamaker and his graduate student Moussa Moustapha. Yes, these scientists are developing a process to speed up the arduous process of food preparation, such as the traditional West African tô from sorghum flour.
Why an instant sorghum food? The process of preparing many of the traditional foods is time consuming. West African women have many duties and don’t have the energy to spend hours preparing a meal after a day of weeding in the fields. What can be done? Instant foods! In addition to saving time and labor for women, an instant sorghum based food can be sold by street vendors and consumed on the street. It also increases the demand for locally grown sorghum which in turn lessens the need for foreign exchange to import wheat.
So what is Dr. Hamaker’s strategy to meet the labor and health demands of the West African population and at the same time to contribute to the economic health of West African countries? Among several strategies in Dr. Hamaker’s arsenal, one is to develop “pregelatinized” sorghum flour which can be used in instant preparations of traditional foods.