Sorghum Biochemistry An Industrial Perspective

Langue : Anglais

Auteurs : Ratnavathi CV, Patil Jagannath Vishnu, Chavan UD

Couverture de l’ouvrage Sorghum Biochemistry

Résumé
Sommaire
Biographie
Commentaire

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.

Introduction

1. Sorghum Grain Quality

2. Malting and Brewing of Sorghum

3. Mycotoxin Contamination in Sorghum

4. Sorghum Uses—Ethanol

5. Sorghum Syrup and Other by Products

6. Sorghum Processing and Utilization

Dr. Ratnavathi has a PhD in Biochemistry from Osmani University, and currently serves as the Principal Investigator on the NFBSFARA project on “Studies on sucrose accumulation in sweet sorgum for efficient ethanol production, while also leading a research project from the DBT on the therapeutic properties of sorghum. He has led several other externally funded projects and was instrumental in establishing a food safety laboratory under the NAIP Millet Value chain project. He has developed 30 sorghum recipes and 10 semi-processed products, and has published numerous journal articles, books, and book chapters.
Professor Patil is a leader in sorghum research and has developed improved varieties of it, among other crops. He has also conceptualized innovative technologies for conservation and productivity in crops.
Dr. Chavan worked as Senior Research Assistant in the Department of Biochemistry and Food Science and Technology at Mahatma Phule Krishi Vidyapeeth Rahuri from 1988 to 2000. During his Ph. D., he worked as Technician/Research Associate at Atlantic Cool Climate Crop Research Center and Agriculture and Agri-Food Canada. He has received several awards and fellowships, including the International Scholar Award for his PhD work at Memorial University and a Lifetime Achievement Award for his contribution to post-harvest technology. He has written 110 research papers, 105 articles, and 24 book in multiple languages.

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