RA 00048.pdf - OAR@ICRISAT

More documents

Recommendations

Info

Table 6. Quality parameters of soru from cultivars with visually similar characteristics.* Genotype Color Taste Texture Keeping quality M-35-1 1.7 1.2 1.1 1.6 M-50009 1.5 1.5 1.8 1.7 M-50013 1.3 1.5 2.0 2.1 M-50297 1.6 1.8 2.0 1.3 S-29 1.1 1.2 1.2 1.2 CS-3541 1.1 1.7 1.8 1.9 Market-1 1.5 2.0 2.0 1.8 a. Soru samples were evaluated by six farm workers at Bhavanisagar (S. India) on a scale of 1 to 3 (1 = good) (Subramanian et al. 1982). S t e a m Cooked Products Couscous is a granular product made by steam cooking agglomerated sorghum flour. It is popular in several West African countries. Sidibe et al. (1982) reported that a good couscous should neither be sticky nor dry. They found that the local dagafara sorghums with vitreous grains yielded more couscous product per unit of flour than other sorghums, and that the cohesion and integrity of the granules from dagafara flour were generally more desirable. All sorghums that produce acceptable td produce acceptable couscous. Therefore, selection for td quality may preclude the need to select for couscous quality. More information is required to determine if our current information is correct. Snack Foods— Special Sorghums In India, special sorghum cultivars have been puffed or popped (Ayyangar and Ayyar 1936; Desikachar 1980). Sorghum lines with excellent popping properties and other special uses were discussed by Prasada Rao and Murty (1982). Generally, the pop sorghums have a low germ to endosperm size ratio. The kernels are small with a medium thick white pericarp and corneous endosperm. Popping, although common in India, is seldom used to process sorghum in Africa. In India, the popped sorghum is often used to produce other snacks and in special foods prepared for children. Sorghum Food Quality Classification Data from the ISFQT has permitted an overall evaluation of whether it is possible to breed sorghums that have properties which would permit their use for almost all sorghum foods. The average acceptability scores of the various sorghum foods evaluated in the ICRISAT collaborative ISFQT are presented in Table 7. In general, varieties like CSH-5, M-50009, Mothi, and M35-1 which had pale yellow/white grains with 6 0 - 7 0 % corneous endosperm produced products with acceptable quality for all the food systems. The effect of local conditions might change the acceptability drastically due to grain molds and other factors. The specific food qualities of sorghum cultivars were related to kernel texture and pericarp thickness. Kernels with a thick pericarp and corneous endosperm texture had the best hand milling properties while the floury grains were in general rejected. The pearly grain types were not readily accepted by consumers using hand milling since they required more effort in decortication, but they can be mechanically milled to produce excellent products. Grains with 6 0 - 1 0 0 % corneous endosperm were preferred for the preparation of stiff porridges like td, ugali, bogobe, sankati, and for rice-like products. Grains with 2 0 - 4 0 % corneous endosperm were suitable for preparation of kisra and injera. Kisra is mainly produced from ground whole grain fermented for about 24 hr. So the inability to decorticate floury sorghum is not important. A similar situation exists in Ethiopia 579
Table 7. Overall acceptability of traditional milling quality and a range of food products made from 25 sorghum cultivars. a, b Roti Alkali Acid Fermented Endosperm c Milling (1979 Tortilla Injera Kisra Ugali td to Bogobe Bogobe Sankati Soru S. no. Genotype texture quality & 1980) (1979) (1980) (1979) (1979) (1979) (1980) (1979) (1979) (1980) (1980) 1 M 3 5 - 1 3.0 3.0 1.0 1.5 1.5 2.2 1.5 1.0 2.2 2.0 1.4 2 CSH-5 2.0 1.5 1.0 1.2 2 0 2.3 2.0 1.0 1.9 1 1 1.0 1.4 3 M50009 2.0 1.7 1.5 1.5 1.5 3.4 2.5 5.0 1.7 — 1.5 1.6 4 M50013 2.0 2.5 1.5 1.5 3.0 2.7 2 5 1.0 2.2 — — 1.0 1.7 5 M35052 2.0 2.5 2.5 1.5 4 0 2.8 1.5 1.0 1.4 1 1 2.2 1.6 6 M50297 2.0 2.0 1.5 3.0 4 0 2.2 2.3 1.0 2.5 — — 1.0 1.7 7 P721 5.0 5.0 5.0 4.0 4.5 2.5 4.0 5.0 3.0 — — 4.0 2.0 8 CO-4 3.0 2.0 3.0 4.0 1.0 2.0 2 7 1.0 2.7 1 1 2.5 1.5 9 P. Jonna 3.0 2.0 3.0 4.0 4.0 2 1 2 5 1.0 3 0 — — 2.5 2.4 10 Mothi 2 0 1.3 1.5 2 0 4.0 2.5 1.2 4.0 2 2 — 2.0 1.5 11 E-35-1 1.0 2 5 1.5 2 0 3.0 2.1 1.5 2.0 1.1 1 1 2.0 1.6 12 IS158 (waxy) 3 0 4.0 3.0 5.0 4.3 5 0 5.0 4.0 — — 5.0 2.4 13 WS1297 4 5 3.0 4.0 5.0 1.0 3 8 4 0 1.0 3.7 — — 4 0 2.3 14 Swama 2.0 3.0 1.0 4.0 1.5 2.7 2 0 1.0 3.5 1 1 2.5 1.8 15 S-29 1.5 1.0 2.5 2.5 4 0 2 0 1.5 1.0 1.2 3 1 2.0 1.1 16 S-13 1.0 1.5 2.5 2.5 3.5 3.2 1.5 1.5 1.5 1 1 1.7 1.3 17 IS2317 3.0 4 0 3.5 4.0 4.5 2 6 3 5 1.0 2.2 — — 3.0 1.5 18 IS7035 3.0 4 0 3.5 4.0 3.5 3 1 3.5 1.0 4.0 1 3 3 0 2.5 19 IS7055 3.5 4 0 4.0 4.0 4.5 3.4 3.5 1.0 4.2 1 3 3 5 2.0 20 IS9985 3.5 2 5 1.5 2.5 1.5 2.7 2 5 1.5 1.5 1 1 3.0 1.9 21 IS8743 3 0 2 0 3.5 4.0 1.5 3.3 3.0 1.7 4 0 — — 3.0 2 0 22 Dobbs 4.0 5 0 5.0 5.0 5.0 4.4 5.0 3.0 3 2 3 3 5.0 3.0 23 CS3541 2.0 1.7 2.5 2.0 4.0 3 0 2.5 2.0 2.7 — — 2.0 1.6 24 Segaolane 2.5 2.0 1.5 1.5 2.0 3.3 2.3 1.7 1.6 1 1 2.0 1.6 25 Market-1 1.0 1.2 2.0 3.0 4.5 — 1.5 1.5 1.0 — — 2.0 1.8 a. Data from International Sorghum Food Quality Trials. The original data sources are as follows: Roti— D. S. Murty; Tortilla—L. W. Rooney, A. Iruegas, and G. Vartan; Injera—B. Gebrekidan; Kisra— H. Perten and S. Badi; Ugali—D. S. Murty; Alkali t o — J . Scheuring; Acid t o — S . Da and C. Pattanayak; Bogobe— N. Eisener; Sankati and Soru— D. S. Murty; Fermented Bogobe—N. Eisener. (Murty and House 1980) b. Original data obtained on various quality parameters of each food product were averaged to give an overall score. c. Endosperm texture was scored on a scale of 1 to 5 where 1 = completely corneous and 5 = completely floury.
Page 1:
SORGHUM IN THE EIGHTIES Volume 2 In
Page 5 and 6:
Sorghum in the Eighties Proceedings
Page 7 and 8:
C o n t e n t s Volume 1 F o r e w
Page 9 and 10:
Breeding for Pest Resistance in Sor
Page 11:
Foreword In October 1971 in Hyderab
Page 15 and 16:
Cropping Systems with Sorghum R. W.
Page 17 and 18:
than sole sorghum. If a row arrange
Page 19 and 20:
the staple cereal. Baker (1979b) ha
Page 21 and 22:
may often be greater under low fert
Page 23 and 24:
Ratoon Systems The importance of ra
Page 25 and 26:
the associated crop can all be defi
Page 27 and 28:
MANDAL, R. C, VIDYABHUSHANAM, R. V.
Page 29 and 30:
Crop Management M. D. Clegg* The ge
Page 31 and 32:
systems. Maize has generally been g
Page 33 and 34:
the next crop. A similar harvesting
Page 35:
UNGER, P. W., and STEWART, B. A. 19
Page 38 and 39:
programs to evolve closed pedigree
Page 40 and 41:
ally one would go back to breeder's
Page 42 and 43:
egion after a careful study of fact
Page 45 and 46:
The Mechanization of Millet and Sor
Page 47 and 48:
was soon used with a pair of bulloc
Page 49 and 50:
should be understood that workers f
Page 51 and 52:
• The under-utilization of certai
Page 53 and 54:
season makes these animals incapabl
Page 55:
we will assist in over-equipping th
Page 58 and 59:
contain more clay and considerable
Page 60 and 61:
uncertain moisture are the rule in
Page 62 and 63:
a. Transfer of existing local varie
Page 64 and 65:
JHA. D. 1980. Fertilizer use and it
Page 66 and 67:
proved postharvest grain systems ar
Page 68 and 69: most developing countries, farmers
Page 70 and 71: The first concern of research and d
Page 72 and 73: to be investigated further to devis
Page 75 and 76: Session 6 Production Technology L R
Page 77: seed production by autonomous indep
Page 80 and 81: educed because of shading compared
Page 82 and 83: Willey Millet/groundnut Intercroppi
Page 85 and 86: Sorghum Dry Milling R. D. Reichert*
Page 87 and 88: machines, abrasive elements are mou
Page 89 and 90: Hopper Dehuller Motor Rubber cone E
Page 91 and 92: T o c y c l o n e Bran FAN G r a i
Page 93 and 94: Hopper Head cover Metal screen Meta
Page 95 and 96: Somdiaa Mill: Bonfora, Upper Volta
Page 97 and 98: Figure 11. Photograph of the modifi
Page 99 and 100: JONES, R. W., and BECKWITH, A. C. 1
Page 102 and 103: Industrial Milling of Sorghum for t
Page 104: Plate 1 :a. The sorghum mixture (1)
Page 107 and 108: A D B C E Figure 2. The United Mill
Page 109 and 110: EGGUM. B. 0., BACH KNUDSEN, K. E.,
Page 111 and 112: thickness within a kernel and betwe
Page 113 and 114: 3. Thick porridge —to, tuwo. ugal
Page 115 and 116: Table 2. lnjera quality parameters
Page 117: Table 5. Sankati quality characteri
Page 121 and 122: swelling power and starch solubilit
Page 123 and 124: C r o s s i n g b l o c k p a r e n
Page 125 and 126: AID/DSAN/XII/6-0149 from the Agency
Page 127 and 128: ROONEY, L. W.. and KIRLEIS, A. 1979
Page 129 and 130: Table 1. Percent crude protein, 96
Page 131 and 132: proved protein quality and total gr
Page 133 and 134: distilled water for 3 hr. The M 1 p
Page 135 and 136: 4 0 Low y i e l d c l a s s (22) M
Page 137 and 138: Table 7. Comparison of results from
Page 139 and 140: Table 10. Effect of fermentation an
Page 141 and 142: fermented Sudanese kisra and abrey
Page 144 and 145: Sorghum as an Energy Source R. E. S
Page 146 and 147: Table 1. Source Corn Grains, total
Page 148 and 149: S w e e t s o r g h u m s y r u p v
Page 150 and 151: October and November (Fig 1) In thi
Page 152 and 153: Table 4. Comparison of juice qualit
Page 154 and 155: (80)20 BR 500 (Rio) Brix (% juice)
Page 156 and 157: Table 6. Agricultural and Industria
Page 158 and 159: Sweet sorghum Stalks (75%) Leaves (
Page 160 and 161: Development of Basic Studies Seedli
Page 162: Agricultural Experiment Station, Te
Page 165 and 166: • It converts sorghum as a conven
Page 168 and 169:
Session 7 Food Quality and Utilizat
Page 170:
Session 8 Socioeconomic Considerati
Page 173 and 174:
1. Climatological and physical cond
Page 175 and 176:
why a substantial percentage of far
Page 177 and 178:
An example of the possible problem
Page 179 and 180:
Although those would appear to enco
Page 181 and 182:
Changes from Farm-level Food Self-s
Page 183 and 184:
appear to be merit in strengthening
Page 185 and 186:
TIFFEN. M. 1976. The enterprising p
Page 187 and 188:
egional sense are well known. It is
Page 189 and 190:
to commercial sale. ONCAO sold to p
Page 191 and 192:
interpretations can be given to the
Page 193 and 194:
esearch can concentrate on the most
Page 196 and 197:
Sorghum Marketing in India M. von O
Page 198 and 199:
Table 2. Area, production, and yiel
Page 200 and 201:
Table 4. Production and percentage
Page 202 and 203:
Seasonal Price Variation of S o r g
Page 204 and 205:
Name o f s t a t e P r o d u c t i
Page 206 and 207:
Index 350 340 330 320 3 1 0 3 0 0 2
Page 208 and 209:
Figure 6. Average sorghum prices in
Page 210 and 211:
Table 8. Regression coefficients (t
Page 212 and 213:
Some Important Socioeconomic Issues
Page 214 and 215:
areas in t h e s e zones can be ret
Page 216 and 217:
urgently to tackle t h e p r o b l
Page 218 and 219:
T a b l e 5 . P r o j e c t e d a r
Page 220 and 221:
eports of t h e N C A (1972; 1976c)
Page 222 and 223:
T a b l e 7 . P h y s i c a l a n d
Page 224:
t i m e l y supply of quality chemi
Page 227 and 228:
Model I: Diffusion Model I I : Feed
Page 229 and 230:
International ICRISAT More develope
Page 231 and 232:
find that their linkage w i t h t h
Page 233 and 234:
A s w e look t o t h e eighties, w
Page 236 and 237:
Page 238 and 239:
countries, w h e r e p r o d u c t
Page 240 and 241:
26 24 Karnataka 22 2 0 Maharashtra
Page 242 and 243:
to not result in vastly different c
Page 244 and 245:
c o s t s represent 2 9 % of its na
Page 246 and 247:
T a b l e 7 . S t a t e i n t e r v
Page 248 and 249:
Sorghum Breeding Strategies In Indi
Page 250 and 251:
areas of t h e semi-arid tropics w
Page 252:
VON OPPEN, M., and RAO, P. P. 1982.
Page 255 and 256:
farmers. I am not sure that this ge
Page 257 and 258:
t r u e in s o m e areas, but I can
Page 260 and 261:
Page 262:
Session 9 Plenary Session Chairman:
Page 265 and 266:
2.1.4 N e e d for i m p r o v e d i
Page 267 and 268:
taxa retain variation that w a s lo
Page 269 and 270:
ing rice; s o r g h u m on l o w -
Page 272 and 273:
Valedictory Speech A. H. Bunting* M
Page 274 and 275:
in agriculture m a y be m a d e . "
Page 276:
Appendix 1 Short Communications
Page 279 and 280:
Results indicated that stover yield
Page 281 and 282:
grain was assessed for grain mold b
Page 283 and 284:
Mutational Studies in Sorghum C. S.
Page 285 and 286:
The Contribution of IRAT to the Dev
Page 288 and 289:
Poster Session The following papers
Page 290 and 291:
The Starch for Apospory in Sorghum
Page 292 and 293:
A Grain Yield Development in a Hybr
Page 294:
Nitrogen-fixing Bacteria Associated
Page 298 and 299:
Presentation of Award J. Roy Q u i
Page 300 and 301:
Lecture After Presentation of Award
Page 302 and 303:
prepared by Dr. M o r g a n , have
Page 304:
i n g s of t h e International S h
Page 307 and 308:
P a r t i c i p a n t s , I n t e r
Page 309 and 310:
India S. S. Adkoli Plant Pathology
Page 311 and 312:
B. B. Reddy Plant Breeding IARI Reg
Page 313 and 314:
O. Sidiba Institut du Sahel B.P. 15
Page 315 and 316:
Siwaporn Siwawej Food Science and T
Page 317 and 318:
W. H. M. Morris Agricultural Econom
Page 319 and 320:
P E A R L MIILLET T R A I N I N G D
Page 322:
I C R I S A T International Crops R
show all

RA 00048.pdf - OAR@ICRISAT

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?