Sorghum
and millets in human nutritionSorghum
and millets in human nutritionFOOD 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
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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