Attachment	Size
RA 000319.pdf	4.98 MB

First Author

First Name: 

M. I.

Last Name: 

Gomez

 

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(In Fr) This manual is for use by scientists and technicians who screen and evaluate varieties of sorghum and pearl millet for their grain quality. Laboratory procedures, including qualitative and quantitative methods, are presented. Quality parameters are focused on grain, on primary products such as flour, meal and malt, and on such secondary products as baked flour, steamed flour and porridge. The manual''s first section, on grain quality evaluation, describes rapid techniques for routine screening. The qualitative parameters used are colour, pericarp thickness, testa, endosperm texture, and hardness. Quantitative parameters comprise 100-kernel weight, Agtron readings, and moisture, floaters, dehulling loss, milling yield, size fractions, and water absorption expressed as percentages. Eight chemical methods of evaluation are described in the second section, among which only rapid tannin analysis forms part of routine screening tests. The last section covers product preparation and testing, with specific reference to bread, biscuits, and porridge. The manual includes 39 tables which present grain quality and malting test results for selected lines, cultivars, and hybrids of sorghum and pearl millet.

 

Agrotags:

AgroTags:

drought| proteins| genotypes| groundnuts| tolerance| irrigation| drought stress| mycotoxins| planting| diffusion of information