274 TECHNOLOGY OF CEREALS 3. The grain is steeped in water and a lactic If chapattis are made with cold water, the fermentation allowed to proceed for 1-4 days. dough lacks cohesiveness because the protein in The moist grain is then pounded and used to sorghum and millet is not gluten- like. The use prepare a fermented porridge product (ogi, of boiling water to make the dough results in akamu) partial gelatinization of the starch and imparts 4. The grain is soaked and allowed to sprout. sufficient adhesiveness to permit the rolling out of The sprouted grains are dried and ground to thin chapattis. The water absorption of sorghum make a malt from which beverages (pito, four is higher than that of wheat flour; thus, the burukutu)are prepared baking time for sorghum chapattis is longer than that for wheat chapattis. a blend of about 30% In the Sudan and ethiopia the four or meal is sorghum flour with 70% of wheat flour produces used for making flat cakes(kisra, injera)or it may chapattis of improved eating quality. be mixed with cassava flour. Kisra, a staple food In India and Africa, whole sorghum grain, or in the Sudan, is made by mixing sorghum flour, dehulled and polished sorghum grain(pearl dura) of 80-85% extraction rate, with water and a may be boiled to make balila, which is used in a starter, and leaving it to ferment overnight, and similar way to rice. Sorghum may also be eaten then baking at 160-180 C for 30 sec. Kisra as a stiff porridge also made commercially, and has a shelf-life of In India, grain sorghum and pearl millet may 48 h at room temperature(Economic Commission be popped, but whereas maize is popped in hot for Africa, 1985) oil, the sorghum and millet grains are popped The grain may be parched, popped or boiled in hot sand(Hoseney, 1986). A more detailed hole account of traditional foods made from sorghum in In Ethiopia, injera are made from the flour of various countries, including methods of prepara teff (Eragrostis tef), an indigenous type of millet. tion, is given by rooney et al.(1986) In the traditional domestic process, teff flour is Sorghum and maize react in the same way when mixed with water and allowed to ferment over- subjected to the alkaline cooking process of night by action of endogenous microfiora to nixtamalization. This process causes the hull produce a sour dough, and then baked in the or pericarp to peel away from the kernels, facili- metad, or injera oven, to make injera, a pancake- tating its subsequent removal. The starch like unleavened bread. The fermentation may be granules throughout the kernel swell, but some promoted by using a starter culture, called irsho, of the granules in the peripheral endosperm ar a thin paste saved from a previous fermentation. destroyed Tortillas made from a blend of 80% Fermented teff flour is also used for making pearled or unpearled sorghum plus 20% yellow porridge, beer(tella) and spirits(katikalla)(Umeta maize by the alkaline cooking process had an and Faulks, 1989) acceptable flavour and a soft texture. The reduced In uganda, sorghum grain is malted and cooking and steeping times required by sorghum prouted, the radicle removed and the remainder as compared with maize are advantageous, and of the grain dried. Some of the pigment and the the cooking time is further reduced by using bitter tannins are thereby removed. The sugars pearled, rather than unpearled, sorghum( bressa produced by the malting make a sweet-tasting et al. 1977; Bedolla et al. 1983; Gomez et al., porridge. The grain is also used for brewing 1989) In india and other Asian countries wholemeal Tortilla chips could be made from white sor four from sorghum or millet may be used to make ghum by lime-cooking at boiling temperature for dry unleavened pancakes(roti, chapatti, tortilla). 20 min, using 0.5% lime, quenching to 68C and It has been estimated that 70% of the sorghum then steeping the grains for 46 h to produce grown in India is used for making roti, a propor- nixtamal, which was then stone-ground to masa tion that increases to 95% in Maharashtra state (a coarse dough). The masa was sheeted, cut into (Murty and Subramanian, 1982) pieces, baked at 280C for 39 sec and then fried274 TECHNOLOGY OF CEREALS 3. The grain is steeped in water and a lactic If chapattis are made with cold water, the fermentation allowed to proceed for 1-4 days. dough lacks cohesiveness because the protein in The moist grain is then pounded and used to sorghum and millet is not gluten-like. The use prepare a fermented porridge product (ogi, of boiling water to make the dough results in akamu) . partial gelatinization of the starch and imparts 4. The grain is soaked and allowed to sprout. sufficient adhesiveness to permit the rolling out of The sprouted grains are dried and ground to thin chapattis. The water absorption of sorghum make a malt from which beverages (pito, flour is higher than that of wheat flour; thus, the burukutu) are prepared. baking time for sorghum chapattis is longer than that for wheat chapattis. A blend of about 30% In the Sudan and Ethiopia the flour or meal is sorghum flour with 70% of wheat flour produces used for making flat cakes (kisra, injera) or it may chapattis of improved eating quality. be mixed with cassava flour. Kisra, a staple food In India and Africa, whole sorghum grain, or in the Sudan, is made by mixing sorghum flour, dehulled and polished sorghum grain (pearl dura) of 80-85% extraction rate, with water and a may be boiled to make balila, which is used in a starter, and leaving it to ferment overnight, and similar way to rice. Sorghum may also be eaten then baking at 160-180°C for 30 sec. Kisra is now as a stiff porridge. also made commercially, and has a shelf-life of In India, grain sorghum and pearl millet may 48 h at room temperature (Economic Commission be popped, but whereas maize is popped in hot for Africa, 1985). oil, the sorghum and millet grains are popped The grain may be parched, popped or boiled in hot sand (Hoseney, 1986). A more detailed whole. account of traditional foods made from sorghum in In Ethiopia, injera are made from the flour of various countries, including methods of prepara￾teff (Eragrostis tef), an indigenous type of millet. tion, is given by Rooney et al. (1986). In the traditional domestic process, teff flour is Sorghum and maize react in the same way when mixed with water and allowed to ferment over- subjected to the alkaline cooking process of night by action of endogenous microflora to nixtamalization. This process causes the hull produce a sour dough, and then baked in the or pericarp to peel away from the kernels, facili￾metad, or injera oven, to make injera, a pancake- tating its subsequent removal. The starch like unleavened bread. The fermentation may be granules throughout the kernel swell, but some promoted by using a starter culture, called irsho, of the granules in the peripheral endosperm are a thin paste saved from a previous fermentation. destroyed. Tortillas made from a blend of 80% Fermented teff flour is also used for making pearled or unpearled sorghum plus 20% yellow porridge, beer (tella) and spirits (katikalla) (Umeta maize by the alkaline cooking process had an and Faulks, 1989). acceptable flavour and a soft texture. The reduced In Uganda, sorghum grain is malted and cooking and steeping times required by sorghum sprouted, the radicle removed, and the remainder as compared with maize are advantageous, and of the grain dried. Some of the pigment and the the cooking time is further reduced by using bitter tannins are thereby removed. The sugars pearled, rather than unpearled, sorghum (Bressani produced by the malting make a sweet-tasting et al., 1977; Bedolla et al., 1983; Gomez et al., porridge. The grain is also used for brewing. 1989). In India and other Asian countries wholemeal Tortilla chips could be made from white sor￾flour from sorghum or millet may be used to make ghum by lime-cooking at boiling temperature for dry unleavened pancakes (roti, chapatti, tortilla). 20 min, using 0.5% lime, quenching to 68°C and It has been estimated that 70% of the sorghum then steeping the grains for 4-6 h to produce grown in India is used for making roti, a propor- nixtamal, which was then stone-ground to masa tion that increases to 95% in Maharashtra state (a coarse dough). The masa was sheeted, cut into (Murty and Subramanian, 1982). pieces, baked at 280°C for 39 sec and then fried