Sorghum and millets in human nutrition
Language
EnglishDocument Type
Publication (book)Publisher
FAO(if not FAO)
FAOISBN
92-5-103381-1Pages
189Commodities
cereals and grains, millet, sorghumTopics
Food procurement and security, Nutritional improvement of food productsYear
1995Document Url
http://www.fao.org/docrep/t0818e/t0818e00.htmSorghum and millets in human nutrition is a new addition to the FAO Food and Nutrition Series. The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples. An extensive bibliography is included as well.