| Titre : |
Studies on sorghum-based products in Botswana |
| Type de document : |
texte imprimé |
| Auteurs : |
O. Ohiokpehai, Auteur ; M. Kebakile, Auteur |
| Editeur : |
ICRISAT |
| Année de publication : |
1996 |
| Importance : |
p 235-247 |
| Langues : |
Anglais (eng) |
| Catégories : |
SCIENCES AGRICOLES
|
| Mots-clés : |
BOTSWANA SORGHO PRODUIT DERIVE DU SORGHO |
| Résumé : |
In order to popularize the use of sorghum and pearl millet in Botswana, attempts were made to produce attractive and ready-to-eat food products from sorghum and millet flour after abrasive milling. Sorghum pasta, instant beer powder, health food powder, fermented sorghum (dry ting) powder and a nonalocoholic ‘malt’drink were produced and evaluated. The production processes were improved to permit the food and beverage product to be prepared in small-scale entreprises for income generation. Also, the unbalanced diet of the most vulnerable in the society was investigated . Sorghum flour-product was fortified with legumes found in Botswana and neighbouring countries and fried or steamed to improve their nutrient intake for growth and development during critical stages to their lives. The study shows that there is potential in the use of sorghum and millet for food and beverage production. |
| Numéro du document : |
A10433/F00 132 |
| Niveau Bibliographique : |
2 |
| Bull1 (Theme principale) : |
SCIENCES ET PRODUCTION VEGETALES |
| Bull2 (Theme secondaire) : |
SYSTEMES ET MODES DE CULTURE |
Studies on sorghum-based products in Botswana [texte imprimé] / O. Ohiokpehai, Auteur ; M. Kebakile, Auteur . - ICRISAT, 1996 . - p 235-247. Langues : Anglais ( eng)
| Catégories : |
SCIENCES AGRICOLES
|
| Mots-clés : |
BOTSWANA SORGHO PRODUIT DERIVE DU SORGHO |
| Résumé : |
In order to popularize the use of sorghum and pearl millet in Botswana, attempts were made to produce attractive and ready-to-eat food products from sorghum and millet flour after abrasive milling. Sorghum pasta, instant beer powder, health food powder, fermented sorghum (dry ting) powder and a nonalocoholic ‘malt’drink were produced and evaluated. The production processes were improved to permit the food and beverage product to be prepared in small-scale entreprises for income generation. Also, the unbalanced diet of the most vulnerable in the society was investigated . Sorghum flour-product was fortified with legumes found in Botswana and neighbouring countries and fried or steamed to improve their nutrient intake for growth and development during critical stages to their lives. The study shows that there is potential in the use of sorghum and millet for food and beverage production. |
| Numéro du document : |
A10433/F00 132 |
| Niveau Bibliographique : |
2 |
| Bull1 (Theme principale) : |
SCIENCES ET PRODUCTION VEGETALES |
| Bull2 (Theme secondaire) : |
SYSTEMES ET MODES DE CULTURE |
|
Affiner la recherche Interroger des sources externes
