Overview of sorghum and pearl millet quality, utilization, and scope for alternative uses
1988
Hoseney, R.C.
The meals or flours ground from sorghum and pearl millet are coarse to the feel, unlike the soft flours of wheat or rye. Sorghum and pearl millet are therefore classified as coarse grains. Neither sorghum nor pearl millet contains gluten, and so their flours lack the properties that make good dough. It is therefore necessary to rely on the small particle size of the flour and the cohesive properties of water to produce an acceptable dough. The products made from sorghum and millet flours tend to taste gritty. Traditional foods made from these flours are processed so as to avoid this gritty taste. Sorghum has limited digestibility, particularly with young animals. Pearl millet has been implicated in causing goiter. A greater understanding of means to alleviate these problems is essential before coarse grains can be considered as substitutes for maize in animal feed.
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This bibliographic record has been provided by International Crops Research Institute for the Semi-Arid Tropics