This website does readability filtering of other pages. All styles, scripts, forms and ads are stripped. If you want your website excluded or have other feedback, use this form.

Sorghum and millets in human nutrition -

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

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale delle Terme di Caracalla, 00100 Rome, Italy.

(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