Developments in sorghum food technologies

Abstract

This chapter describes the major advances that have taken place in the development of sorghum food processing technologies, and examine the challenges that still have to be met. Tremendous strides have been made in developing sorghum food processing technologies. Two examples where the technologies have been successfully implemented are: the industrialization of sorghum brewing, taking it from a rural craft to a 20,000 liter batch scale, and brewing conventional beer with sorghum grain and enzymes. However, the implementation of other technologies, for example, composite breads, is notably lacking. One major factor limiting utilization of sorghum in Africa appears to be the unavailability of cost-efficient, reliable supplies of sorghum grain of acceptable quality for making high quality flour. The challenge, therefore, appears to revolve around a holistic approach to implementation, involving: economic studies, government programs, seed supply, grain production, selection of appropriate technologies, and training of operators, consumer awareness, and grain and product quality standards.