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Collaborating
Scientists:
U.S:
Joseph Awika, Dirk Hays and W.L. Rooney, Professors, Soil &
Crop Science, 2474, Texas A&M University, College Station,
TX 77843-2474, USA
Gary Peterson; Texas AgriLife Research Station, Lubbock, TX
79403, USA
South Africa:
John R.N. Taylor, Dept. of Food Science, Room 2-34, Old
Agriculture Building, University of Pretoria, Lynnwood Road,
Pretoria 0002, South Africa
El Salvador:
Ruth Vilma Calderon, K. Duville, Food Technologists, and
René Clara, Sorghum Breeder, Centro Nacional de Tecnologia
Agropecuaria y Forestal (CENTA), Km 33-1/2 Carretera a Santa
Ana, San Andres, La Libertad, El Salvador, Central America
Nicaragua:
Eliette Palacio, Food Technologist, INTA/CNIA, Managua,
Nicaragua
Sergio O. Serna-Saldivar, Professor, Departamento Tecnologia
de Alimentos, Instituto Tecnologico y de Estudios
Superiores de Monterrey (ITESM), Av. Eugenio Garza Sada 2501
Sur, Monterrey, N.L. Mexico
Honduras:
F. Javier Bueso, Associate Professor, Escuela Agricola
Panamericana (EAP), Zamorano, Apartado Postal 93,
Tegucigalpa, Honduras, Central America
Alicia Rodriguez, MS student, Escuela Agricola Panamericana
(EAP), Zamorano, Apartado Postal 93, Tegucigalpa,
Honduras, Central America (proposed)
Summary:
This project is
integrated with food science, plant improvement, and
marketing projects in East Africa, West Africa and Central
America to improve components of the supply chain, and
develop competitive urban convenience foods and healthy food
products from special sorghum, millet and other grains.
Demand for sorghum use in foods as an extender of expensive
wheat and maize products has risen dramatically in most
areas, but especially in Central America. The CENTA program
in Salvador has significantly expanded activities in milling
and processing of sorghum for use in baked foods as complete
or partial substitutes for wheat, rice and maize flours.
Several Workshops to educate and provide information to
scientists, PVO, NGO's and private industry will be
conducted by the CENTA Food Technology Laboratory/INTSORMIL.
These will focus on use of small Omega VI grinders for
preparation of sorghum flour, meal and other products. The
feasibility of manufacturing these grinders in Salvador will
be presented by CITI personnel. Sorghum is used in a wide
array of processed products with excellent results. Similar
activities are ongoing in Southern Africa. Special sorghums
with high levels of antioxidants, unique flavanoids and
condensed tannins that slow digestion are being developed
and incorporated into healthy foods. These traits are
incorporated into improved sorghum types by breeders. The
effect of environments on levels of these major components
is being evaluated. These sorghums have anti-inflammatory,
anticancer and general potential for super health foods.
Tannin sorghums have significant potential to prevent Type 2
diabetes. Development of these sorghums will lead to unique
markets that are profitable. Sorghum flours useful in
production of gluten-free foods will be developed.
Objectives:
Research, technology
transfer and human capital development will address
objectives:
(a) Facilitate the
growth of the rapidly expanding markets for sorghum and
millet;
(b) Improve the food and nutritional quality of sorghum to
enhance marketability and consumer health;
(c) Develop new, novel cultivars collaboratively with plant
breeders to improve the food and nutritional quality of
sorghum;
(d) Contribute to host-country institutional human capital
development through short-term and long-term educational
opportunities. Non-degree (short-term) training will include
research methodology and conferences or hands-on training
workshops; degree (long-term) training includes MS and PhD
programs;
(e) Provide practical technical assistance and information
on supply chain management, processingtechnologies and
related matters. |
