Sorghum Biochemistry

Sorghum Biochemistry

Author: CV Ratnavathi

Publisher: Academic Press

Published: 2016-06-01

Total Pages: 359

ISBN-13: 0128031824

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Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential. - Provides detailed biochemical studies on grain sorghum to inform researchers grappling with similar issues - Offers foundational information on the quality and composition of sorghum as a grain - Covers a variety of uses for sorghum in many industries, including food and beverage, energy, and brewing - Includes photos and illustrations to enhance the understanding of processes and sorghum biochemistry


Sorghum's Savor

Sorghum's Savor

Author: Ronni Lundy

Publisher:

Published: 2015

Total Pages: 0

ISBN-13: 9780813060828

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Sorghum is an Old World grass that resembles corn and is cultivated and used as a grain in most of the world, the cane varieties were cultivated, processed and used as syrup only in North America. It has been a staple in baked goods since before the Civil War. Sorghum has endless possibilities, however, some of them shared here along with sorghum's history by the author Ronni Lundy.


Southern Provisions

Southern Provisions

Author: David S. Shields

Publisher: University of Chicago Press

Published: 2015-03-23

Total Pages: 418

ISBN-13: 022614111X

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From grits to deep-fried okra, from barbecue to corn bread, Southern food stirs greater loyalty and passion than any American cuisine. Yet as the crops that once defined it have disappeared, much of the flavor has leeched out of Southern cookery until today. Thanks to a community of devoted chefs and farmers, and one indefatigable historian, Southern heirloom greens and grains and with them America s greatest cuisine--are being revived. Searching the archives for evidence of how nineteenth-century farmers bred their enormous variety of vegetables and grains, and of their contemporaries tastes and cooking practices, David S. Shields has become a key figure in the effort to reboot Southern cuisine. "Southern Provisions" draws on ten years of research and activism to tell the story of a quintessentially American cuisine that was all but forgotten, and the lessons that its restoration holds for the revival of regional cuisines across the country. Shields vividly evokes the connections between plants, plantations, growers, seed brokers, markets, vendors, cooks, and consumers. He shows how the distinctiveness of local ingredients arose from historical circumstances and a confluence of English, French Huguenot, West African, and Native American foodways. Shields emphasizes the Southern Lowcountry, from the peanut patches of Wilmington, North Carolina; to the Truck Farms of the Charleston Neck, South Carolina; to the sugar cane fields of the Georgia Sea Islands; to the citrus groves of Amelia Island, Florida. But the book also takes up the cuisine of New Orleans and other areas of the South and the nation, and even the West Indies. Offering a fascinating panorama of America s culinary past, "Southern Provisions" also shows how the renovation of traditional southern ingredients will enable cooks to take regional cuisine into the future."


Lost Crops of Africa

Lost Crops of Africa

Author: National Research Council

Publisher: National Academies Press

Published: 1996-02-14

Total Pages: 405

ISBN-13: 0309176891

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Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club


The Manufacture Of Sorghum Sirup

The Manufacture Of Sorghum Sirup

Author: A A Denton

Publisher: Legare Street Press

Published: 2023-07-18

Total Pages: 0

ISBN-13: 9781019711408

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Discover the science and art of making sorghum syrup! This book provides a comprehensive guide to the manufacturing process, from planting and harvesting to cooking and bottling. A valuable resource for anyone interested in agribusiness or home gardening! This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.


Bulletin

Bulletin

Author: University of Minnesota. Agricultural Experiment Station

Publisher:

Published: 1919

Total Pages: 880

ISBN-13:

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