DOMESTIC AND SMALL SCALE PRODUCTS 275 n oil at 190C for l min. The tortilla chips thus ROONEY, L. W. and SERNA-SALDIVAR, S O.(1987)In: Com from sorghum had a bland favour; a more ac Chemisry and Technology. WATSON, S. A. and RAMSTAD able product, with the traditional favour, could be made similarly from a blend of equal parts of maize sanderSoN, LL,J. S, DONALDSON, G. L. and and sorghum (Serna -Saldivar et al., 1988b) (1978)Effect of alkaline processing of corn SERNA-SALDIVAR. S. O, RooNEY, L. W. and WaNISKA, R Refer Wld,33(10):855864 BEDOLLA, S, DE PALACIOS, M. G, ROONEY, L. W, DIEHL, SERNA-SALDIVA, S. O, TELLEZ-GIRON, A. and ROoNEY, L of sorghum and corn for tortilla preparation by severa maize.f. Cereal Sci., 8 Chem.60(4):263-268 SIDHU,J. S, SEIBEL, W. and BRUEMMER, J M.(1989)Effect BRESSANI, R. I, ELIAS, L. G, ALLWOOD PAREDAS, A. E ng and surfactan ds wld, 34 (March ) 286-290 roceedings of UMETA, M. and FAULKS, R. M.( 1989) volatile(CrC) fatty acid pr (Ed ) Tropical Products Institute, and baking of tef (Er tef). Cereal Sai, 9: 91-95 U.S. PAT 35, 811(Plasticizers for tortillas CHAUDRI, A. B. and MULLER, H. G.(1970) Chapattis and VERM and CHAUHA g152(11):22 Preparation of full fat soy flour and its use in forifiaiy flours, KENt, N. L. Tech nited Nations Economic Commission for Africa A of wheat flour. J. Fd Sci. Technol.,, 24 (Sept /Oct ) 259-260 urther Reading GALIBA, M, ROONEY, L. W, WANISKA, R. D. and MILLER F. R.(1987) The preparation of sorghum and ADRIAN, J, FRANGUE, R, DAVIN, A, GALLANT, D. and Africa. Cereal Fds wld 32(12 M. H, RooNEY, L. W, WANISKA, interest in the traditional Africa FELDER,R. L.(1987) Dry corn masa flours for attempts at mechanisation. Agronomie tropicale, 22(8): 687. and snack food production. Cereal Fds W/ld 32 (5): AsP, n.G. and BJORCK, I( 1989)Nutritional extruded foods. In: Extrusion Cooking, Ch GoMEz, M. H, McDoNOUGH, C. M, RoonEY, L. w. and C, LINKO, P and HARPER, j(Eds ) Amer Chem. St Paul, mn. U.s. AYKROYD, W. R, GOPOLAN, C. and BALASUBRAMANIAN S. C.(1963) The nutritive value of indian foods and the les of cereal Science and ng of satisfactory diets. Indian Council of Medical DESIKACHAR, H. S.R.(1975) Processing of maize, sorghum KHAN, M.N. and RASHID, J( 1987) Nutritional quality and and millets for food uses. 7. indust. Res. 34(4): 231 nological value of triticale. Asian Fd . 3(March f sorghum and le food uses in India. Proceedings of a LEELAVATHI, K. and HARIDAS RAO, P(1988)Chapati from f. Fd. Sci. Technol., 25(May/June ropical Products Institute, London. 62-164 HULSE,J. H, LAING,E. M. and PEARSON, O. E.(1980) MASON, J. B, GIBSON nd KoDICEK, E(1971)The cademic Press, London emical nature of bound nicotinic acid. Biochem. f, 125: KODICEK, E and WILSoN P. w.(1960) cytin, the bound form of nicotinic acid. Biochem. J MURTY, D. S. and SUBRAMANIAN, V.(1982)Sorghum roti I. Traditional methods of PERTEN, H.(1983)Practical experience in processing and Symp. on Sorghum Grain Qualty pp. 73-78 of millet and sorghum in Senegal and Sudan. Cereal Fds wld,28(1l):680-68 L. W. and MURTY, D. S(Eds) Int Crop Res, POMERANZ, Y(Ed )(1988)Wheat: Chemistry and Technology, OFOSU, A,(1971)Changes in the levels of niacin and lysine MN, U.S.A 3rd edn vol. II. Amer. Assoc. Cereal Chem., St Paul during the traditional preparation of kenkey from maize RAGHAVENDRA RAO, s. N, MALLESHI, N. G, SREEDHARA grain. Ghana J agnc. Sci., 4: 153 MURTHY,S, VIRAKTAMATH, C. S. and DESIKACHAR, ROoNEY, L. W. KIRLEIS, A. W. and MURTY, D. S.( 1986 H. S. R.(1979)Characteristics of roti, dosa and vermicelli om sorghum: their produc maize, sorghum and bajra. Fd Sci. Technol., 16: 21 WATSON, S.A. and RAMSTAD, P. E(Eds )(1987)Com Chemistry and Technology. Amer. Assoc Cereal Chem. St Amer. Assoc Cereal Chem., St Paul, MN. U.s.A Paul MN, U.s.ADOMESTIC AND SMALL SCALE PRODUCTS 275 ROONEY, L. W. and SERNA-SALDIVAR, S. 0. (1987) In: Corn: chemkw and Technology. WATSON, S. A. and ~STAD, P. E. (Eds.) Amer. Assoc. Cereal Chem., St Paul, MN, U.S.A. SANDERSON, J., WALL, J. S., DONALDSON, G. L. and CAWUS, J. F. (1978) Effect of alkaline processing of corn on its amino acids. Cereal Chem. 55: 204-213. SERNA-SALDIVAR,~. O. ROONEY, L. W. and WANISKA, R. References D. (1988a) Wheat flour tortilla production. Cereal Fds WM, 33 (10): 855-864. BEDOLLA, S., DE~ALACIOS, M. G., ROONEY, L. W., DIEHL, SERNA-SALDIVA, s. o., TELLEZ-GIRON, A.and ROONEY, L. K. C. and KHAN, M. N. (1983) Cooking characteristics W. (1988b) Production of tortilla chips from sorghum and of sorghum and corn for tortilla preparation by several maize. J. Cereal Sci., 8: 275-284. cooking methods. Cereal Ch. 60 (4): 263-268. SIDHU, J. S., SEIBEL, W. and BRUEMMER, J. M. (1989) Effect BRESSANI, R. I., ELIAS, L. G., ALLWOOD PAREDAS, A. E. of shortening and surfactants on chapati quality. Cereal and HUEZO, M. T. (1977) Processing of sorghum by lime- Fds WM, 34 (March): 286-290. cooking for the preparation of tortillas. Proceedings of UMETA, M. and FAULKS, R. M. (1989) Lactic acid and Symposium on Sorghum and Millets for Human Food, volatile (Cd,) fatty acid production in the fermentation DENDY, D. A. V. (Ed.). Tropical Products Institute, and baking of tef (Eragrostis ref). J. Cereal Sci., 9: 91-95. London. chapatti flour. Milling 152 (11): 22. pendium on composite fiun, KENT, N. L. (Tech. Ed.). United Nations Economic Commission for Africa, Addis GALIBA, M., ROONEY, L. W., WANISKA, R. D. and MILLER, F. R. (1987) The preparation of sorghum and millet ADRIAN, J., FRANGUE, R., DAWN, A., GALLANT, D. and couscous in West Africa. Cereal Fds Wld 32 (12): 878-884. CAST, M. (1967) The problem of the milling of millet. GOMEZ, M. H., ROONEY, L. W., WANISKA, R. D. and Nutritional interest in the traditional African process and PFLUGFELDER, R. L. (1987) Dry corn masa flours for attempts at mechanisation. 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Cereal Symp. on Sorghum Grain Quality, pp. 73-78, ROONEY, Fds Wld, 28 (11): 686683. L. W. and MURTY, D. S. (Eds). Int. Crop Res. Inst. Semi- POMERANZ, Y. (Ed.) (1988) Wheat: Chemistry and Technology, Arid Tropics, Patancheru, A.P., India. 3rd edn, Vol. 11, Amer. Assoc. Cereal Chem., St Paul, OFOSU, A. (1971) Changes in the levels of niacin and lysine MN, U.S.A. during the traditional preparation of kenkey from maize RAGHAVENDRA RAO, S. N., MALLESHI, N. G., SREEDHARA￾grain. GhanaJ. am. Sci., 4: 153. MURTHY, S., VIRAKTAMATH, C. S. and DESIKACHAR, ROONEY, L. W., KIRLEIS, A. W. and MURTY, D. S. (1986) H. S. R. (1979) Characteristics of roti, dosa and vermicelli Traditional foods from sorghum: their production, evalua- from maize, sorghum and bajra. J. Fd Sci. Techml., 16: 21. tion and nutritional value. In: Advances in Cereal Science WATSON, S. A. and RAMSTAD, P. E. (Eds.) (1987) Corn: and Technology, Vol. VIII, Ch. 7, POMERANZ, Y. (Ed.) Chemistry and Technology. Amer. Assoc. Cereal Chem., St Amer. Assoc. Cereal Chem., St Paul, MN, U.S.A. Paul, MN, U.S.A. in oil at 190°C for 1 min. The tortilla chips thus made from sorghum had a bland flavour; a more accept￾able product, with the traditional flavour, could be made similarly from a blend of equal parts of make and sorghum (Serna-Saldivar et al., 1988b). U.S. PAT. SPEC. No. 4,735,811 (Plasticizers for tortillas). CHAUDRI, A. B. and MULLER, H. G. (1970) Chapattis and VERMA, N. S., MISHRA, H. N. and CHAUHAN, G. S. (1987) Preparation of full fat soy flour and its use in fortification ECONOMIC COMMISSION FOR AFRICA (1985) Technical com- ofwheat fl0ur.J. FdSci. Technol., 24 (SeptJOct.): 25s260. Ababa. Further Reading