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Sorghum Research Paper

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Food Products: Cakes, cookies, pasta, a parboiled rice-like product and snack foods have been successfully produced from sorghum and millets. Unlike composite breads, wheat-free sorghum breads are suitable for coeliacs and might possibly replace wheat breads in developing countries, reducing expensive wheat imports (Schober et al 2005). Millet bread remains the main challenge as they are gluten free. Limited number of studies has addressed the issue of wheat-free loaf breads from sorghum. Additives such as native and pre-gelatinized starches, hydrocolloids, fat, egg and rye pentosans are known to improve the bread quality. However, specific volumes of gluten free breads are lower than wheat bread and these breads tend to stale faster. Sorghum …show more content…

Traditional flatbreads from sorghum and millets might be regarded as leavened if they are fermented like injera (Ethiopia) or puffed like chapatti/roti (India). Another wellestablished use of sorghum in leavened baked goods is in wheat–sorghum composite breads (Munck 1995). Worldwide, the most popular unfermented flat breads from sorghum are ‘roti’, a portion of the flour is gelatinized, mixed with more flour and warm water and kneaded into dough, which is shaped into a circle, and baked on a hot griddle. For tortilla production, whole sorghum is lime cooked steeped over night, washed; stone ground into ‘masa’ shaped into thin circles and baked on a hot griddle. The most popular fermented breads are ‘injera’, ‘kisra’ and ‘dosa’ consumed in Ethiopia, Sudan and India. The sorghum flour is mixed with water and a yeast starter from a previous batch of injera. After fermentation for 24 – 48h, the batter is poured onto a greased pan for baking. The resulting product is a flexible, large diameter pancake like breads containing uniformly distributed air …show more content…

The term baby corn (Zea mays L) refers to young tender flowering maize ears harvested within 2 – 4 days after while silk emergency before fertilization. Baby corn is cultivated and consumed on a large scale especially in Thailand, Taiwan, Europe, Japan and China. Baby corn being low in fat, carbohydrate and rich in fiber is highly preferred from nutritional point of view. Dehusked baby corn is used in making snacks and savories like vada, kofta, finger fry, roti and raita. Sweet products like burfi, kheer, kesari and halwa are also prepared. These products can bring dietary diversity and value addition to products of specific dietary importance (Anitha et al

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