SORGO AS A FOOD CULTURE
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Abstract
The purpose of the research is to analyze the application and evaluation of foreign and local varieties of sorghum for food purposes. The object of research is sorghum grain and sugar. Sorghum grain is a good cereal crop. Sorghum, as the basis for preparing a variety of dishes, can be used in the form of various cereals, side dishes, soups, puddings, cereals. Sorghum cereal contains: 69-73 g of starch per 100 g of cereal, fat - in the range of 2.5-3.5 g. Studies on the production of starch, which serves as a raw material for the production of sugary substances, were conducted on foreign varieties and hybrids. Improving the technology for the production of wheat bread by introducing additives as sorghum flour in the recipe, as well as studying the possibility of using sorghum flour in the technology of flour confectionery products (cookies, muffins, etc.). Local varieties of grain sorghum Ros and Slavyanka, which were created in the Volga NIISS branch of SamNTs RAS, were used as malted and unmalted raw materials in beer production, and the quality of baking wheat bread with the addition of impurities of grain sorghum was assessed. Studies conducted in Burkina Faso (West Africa), the United States, and India have shown that gluten-free bread, as well as alcohol and natural syrup, are made from sorghum. But in connection with the expansion of the food use of sorghum grain, it is necessary to create a new source material for food purposes, and on this basis to develop new varieties of grain sorghum, for example, for the starch and syrup industry with improved grain qualities.
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References
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