Andhra Pradesh   

De-huller may bring sorghum onto supermarket shelves

Kamini Devi and K. Rajeshwari

The demand for sorghum as an important component of diet is low though it is nutritionally similar to rice and wheat in terms of B-vitamins, calcium, iron, and fibre. The grain characteristics such as coarse texture and unappealing colour are the main drawbacks that prevent sorghum from being used for variety foods.

Removing the seed coat of sorghum grain enhances the physical appearance and functional properties of the grain, though the manual process is strenuous and time consuming, calling for suitable de-hulling technology. Hence a mechanical device, `de-huller' was introduced by Department of Foods and Nutrition, College of Home Science, Hyderabad.

The de-huller removes 10-15 per cent of seed coat without loss of nutrients, gives pearly appearance and colour to the grain and results in fine flour and semolina. The de-hulling of sorghum also enhances both starch and protein digestibility and improves mineral availability by reducing tannins and phytates in the grain.

Standardised

Various products such as breakfast items, snacks, and bakery items were standardised by using de-hulled sorghum flour in combination with pulses and other ingredients. The products were highly acceptable both at household and commercial level and nutrient quality.

A study on consumer response to the use of sorghum products in urban areas was conducted by APNL Biotechnology project on sorghum. The survey revealed that 79 per cent of the families accepted superiority of sorghum compared to other cereals. Results also showed that 57 per cent of the families were using sorghum although the frequency of usage was low.

In view of the present demand for healthy and dietetic foods, commercialisation of processed sorghum products through de-hulling will increase the potentiality of snacks and bakery micro enterprises in urban as well as rural areas.

An operational research project funded by APNL and implemented by Department of Foods and Nutrition, College of Home Science, Acharya N.G. Ranga Agricultural University is working on increasing sorghum consumption and promoting the use of de-huller technology. Women self-help groups are trained to use the de-huller and prepare various snacks from de-hulled flour and to market them. Such units have been established in Mahabubnagar district and have been found to be successful.

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