RA 00048.pdf - OAR@ICRISAT

The possibility of introducing these high-lysine
varieties in their present form is ruled out.
Axtell made an excellent suggestion about
using these varieties for special purposes for
feeding vulnerable groups, such as children on
their weaning diets, and pregnant and lactating
women. The possibility of using these grains in
feeding programs, which are operated by governments,
both in unban and rural areas has good
prospects. One of the highlights of his paper was
the attempts being made in chemically inducing
high-lysine mutants.
Several questions were raised about the digestibility
of sorghum proteins and the desirability of
sorghum as a human food, especially for children.
MacLean's experiment in Peru in feeding sorghum
to preschool children revealed very discouraging
results showing an extremely poor
value of sorghum protein for human beings. His
conclusion that it is totally unfit for human
consumption jolted the sorghum scientists, particularly
the nutritionists. On second thoughts
however, it was realized that probably where
sorghum is considered as a food after going
through several changes in various steps involved
in primary and secondary processing in traditional
sorghum foods, the situation may be different.
Preliminary experiments conducted with kisra
definitely indicated a possible improvement in
digestibility of sorghum, during processing. A
similar improvement in the biological quality of
both protein and carbohydrates in these sorghum
foods definitely deserves the attention of
biochemists and nutritionists.
Another aspect which needs consideration in
the context of sorghum food quality is the dietary
pattern of the sorghum eating population. Invariably
sorghum is consumed in combination with
other foods, especially legumes, and this pattern
is very well reflected in the cropping pattern of
sorghum growing areas. Work carried out in our
institution as well as in other places demonstrated
that sorghum when consumed in suitable combination
with legumes is not inferior to any other
cereal in its nutritional quality. However, there is
not much scientific evidence documented in
support of this hypothesis, except the experiences
of people working in these areas. From this
one can obviously draw the conclusion that
sorghum foods received very little attention by
nutritionists in the seventies and that they may
have to work harder in the eighties to answer
some of the vital issues raised here today.
Food scientists and nutritionists will be able to
contribute substantially in promoting sorghum and
sorghum products for human consumption by
filling the gaps in our knowledge on the food
quality of traditional sorghum foods. Assessment
of the nutritive value of these foods separately
and in combination with other complementary
foods like grain legumes, and developing suitable
processing technology to introduce sorghum
foods into the urban markets are essential to
create enough demand for surplus grain.
I am sure that we sorghum scientists will be
delighted to see small processing mills operating
throughout the SAT region and a variety of
sorghum foods occupying a place in the market
along with other cereal foods.
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