Abstract
Tabat a Sudanese sorghum cultivar was collected from local Khartoum market season 2009; three samples were cleaned and prepared for milling. A commercial decorticator was used to decorticate 10% from Sample A and 5% from Sample B, Sample C was whole grain. The three samples were milled on commercial stone mill and a laboratory disc mill. The mills were set to produce the finest and coarsest possible flours. Milled stocks were analyzed to examine some milling quality parameters: moisture and protein losses, color, ash content and granularity. Fine sorghum semolina was evaluated as wheat flour improver ingredient carrier. When sorghum and wheat fine semolina were compared as wheat flour improver carrier no significant differences were observed on farinograph results. It can be concluded that with suitable mill adjustment and suitable sifting media stone and disc mills can produce wide range of sorghum products: flour fine semolina and coarse semolina for diverse uses, when a decorticated or partially decorticated sorghum is used.
Highlights
Sorghum bicolor (L.) Moench is the second most important cereal food, after maize, for millions of people living in the semi arid and sub-tropical regions of Africa (Taylor2003)
It is an important element to Sudanese diet as a source of calories and proteins
It is consumed in a number of ways, most notably as a flat bread or pancake known as “kisra” and as a pudding known as “acida”
Summary
Sorghum bicolor (L.) Moench is the second most important cereal food, after maize, for millions of people living in the semi arid and sub-tropical regions of Africa (Taylor2003). It is an important element to Sudanese diet as a source of calories and proteins. It is consumed in a number of ways, most notably as a flat bread or pancake known as “kisra” and as a pudding known as “acida”. In the western and southern states are made into local beer known as “marisa” (Hamid2010).Annual sorghum production ranges between 3.4to 4.2 million tons which accounts for 20% of Africa’s production and about 10% of world production (Ali 2012), Sorghum ranks first among cereals consumed in the Sudan; cereals per capita were estimated at 140 kg/annum, 90 kg of which is sorghum, 10 kg millet and 40 kg wheat (Ismail2010).
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