Sorghum and millets: protein sources for Africa

Beltona, P.S. and Taylor, J.R.N. (2004) Sorghum and millets: protein sources for Africa. Trends in Food Science & Technology, 15. pp. 94-98.

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Sorghum and millets are vitally important cereals for the maintenance of food security in Africa. They represent about half the total cereal production on the continent and as such are a major source of protein for the population. They are still under researched compared to other cereals. This paper reports on a conference recently held in Africa to explore the current state of knowledge on the proteins of these cereals and to suggest routes to the better exploitation for enhanced nutritional and functional properties.

Item Type: Article
Uncontrolled Keywords: Sorghum, Millets,Protein,Cereal, Production, Africa
Author Affiliation: School of Chemical Sciences and Pharmacy, University of East Anglia, Norwich NR4 7TJ, UK
Subjects: Plant Production
Divisions: Sorghum
Depositing User: Mr T L Gautham
Date Deposited: 27 Dec 2017 04:07
Last Modified: 27 Dec 2017 04:07

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