International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP)
Date of this Version
Presented at the Sorghum Food Enterprise and Technology Development in Southern Africa Workshop, in Lusaka, Zambia, December 6-9, 2010.
Includes information about the sorghum market in Tanzania, and provides an overview of the chemical components present in sorghum grain and their effects on the nutritional qualities of the grain with respect to human consumption. Explains that malting and fermentation improve the nutritional profile of sorghum grain, and describes the methods used to test this hypothesis.
Copyright 2010, the author. Used by permission.