Appraisal of sorghum quality for making tô
1995
Fliedel, Geneviève
Tô is o troditionol porridge prepared doily in West Africo from sorghum, millet or maize flour. The porridge must be firm to be appreciated. Good quality tô depends on the technology used in flour preparation (dehulling and milling) ond the physico-chemicol charocteristics of the grain. A laboratory method for the preparation of sorghum porridge and appraisal of its firmness is available for breeders for the prediction of the technological and cooking quality of the varieties being bred. Dehulling plays an important role because much of the outer layers of the grains as possible should be removed. Likewise, the dehulled grain should be milled to fine flour for making firm tô. A strong positive correlation was found between firmness and the amylose content of flours and storch solubility ot 85°C. The amylose content varies according to the sorghum variety. It would seem opportune in varietal improvement of sorghum to determine dehulling suitability of the grain on the one hand and its amylose-starch content on the other to assess suitability for making firm tô. In contrast, characteristics such as grain vitreousness and hardness are not determinant. (Résumé d’auteur)
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