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Improvement of the protein quality of sorghum and its introduction into staple food products for Southern and Eastern Africa

Objective

* To quantify and identify, using enzymatic and spectroscopic techniques, the factors adversely affecting the digestibility of sorghum proteins and how the traditional technologies of malting and fermentation affect these.
* To improve protein digestibility by devising routes and optimising processing technologies, including malting and fermentation.
* To investigate how these nutritionally improved sorghum products can be used as ingredients in staple foods e.g. bread and pre-cooked weaning foods.
* To exploit the results of the above to improve both the nutritional and economic status (including job creation) of people in sub-Saharan Africa.
Expected Outcome

This project should result in an understanding of the factors which affect the digestibility of sorghum proteins and provide a method of ameliorating that digestibility. Two improved sorghum products (bread and an instantised weaning food) will be produced and consumer acceptability tests of these improved products will be undertaken. Information summaries, aimed at specific target populations such as consumers, producers, industry, NGOs, will be produced and distributed using the national and regional contacts of the s, international networks and databases. The results of the work will be presented at a workshop to be held in South Africa at the end of the programme. This meeting will transfer technology and "know-how" to decision makers, community leaders, entrepreneurs and industrialists from each of the participating African countries. Information handbooks, in English and Portuguese, on sorghum malting, fermentation and the manufacture of sorghum-based food products will be produced and distributed.
* Provision of 6 samples of low tannin varieties of sorghum grain with different properties.
* Dehulling and Osborne fractionation of sorghum grains.
* Optimisation of malting and fermentation of sorghum samples.
* Analysis of malted and fermented products for digestibility.
* HPLC of fractionation of proteins from untreated, malted and fermented and cooked products. Preparation of pure fractions on the 100-500 mg scale.
* Measurement of NMR proton relaxation times of purified protein samples.
Measurement of 13C spectra of purified protein samples, data analysis.
* Measurement of FTIR spectra of purified protein samples. Analysis of spectral data.
* Preparation of malted and fermented sorghum samples optimised for protein digestibility in quantities suitable for consumer trials.
* Baking trials of wheat sorghum composite breads.
* Extrusion of malted and fermented sorghum products to produce an instantised weaning food.
* Testing of products for consumer acceptability.
* Technology transfer by preparation of handbooks in Portuguese and English and workshops.
* Training of scientists as appropriate to undertake the above.

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

Institute of Food Research
Address

NR4 7UA Norwich
United Kingdom

Participants (5)

CSIR - COUNCIL FOR SCIENTIFIC AND INDUSTRIAL RESEARCH
South Africa
Address

0001 Pretoria
Kenya Industrial Research and Development Institute
Kenya
Address

2 Nairobi
UNIVERSITY OF AVEIRO
Portugal
Address
Campus Universitario De Santiago
3810-193 Aveiro/eixo
UNIVERSITY OF PRETORIA
South Africa
Address
Lynnwood Road
0002 Pretoria
Universidade Eduardo Mondlane
Mozambique
Address
Km 1,5,Av. De Moçambique Km 1,5
Maputo