Grain Sorghum Processing
DOWNLOAD
Download Grain Sorghum Processing PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get Grain Sorghum Processing book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
Grain Sorghum Processing
DOWNLOAD
Author : U. D. Chavan
language : en
Publisher: IBDC Publishers
Release Date : 2010
Grain Sorghum Processing written by U. D. Chavan and has been published by IBDC Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Sorghum categories.
Wheat Rice Corn Oat Barley And Sorghum Processing Handbook Cereal Food Technology
DOWNLOAD
Author : Niir Board Of Consultants & Engineers
language : en
Publisher:
Release Date : 2006-10-01
Wheat Rice Corn Oat Barley And Sorghum Processing Handbook Cereal Food Technology written by Niir Board Of Consultants & Engineers and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-10-01 with Cereal products categories.
Cereal grains play an important role in meeting the nutrient needs of the human population. Like any food, they are good to excellent sources of some nutrients and low or void in other nutrients. The vitamins content varies from one part of grain to another. The quality of cereal products is determined by a variety of characteristics which may be assigned different significance depending on the desired and use or type of product. The present book contains processing of various cereal like wheat, rice, corn, oat, barley and sorghum with latest techniques. This is very useful book of entrepreneurs, agriculturists, researchers and professionals.
Handbook On Drying Milling And Production Of Cereal Foods
DOWNLOAD
Author : NIIR Board of Consultants & Engineers
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2017-10-09
Handbook On Drying Milling And Production Of Cereal Foods written by NIIR Board of Consultants & Engineers and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-09 with categories.
Cereals, or grains, are members of the grass family cultivated primarily for their starchy seeds (technically, dry fruits).Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop; they are therefore staple crops. Oats, barley, and some food products made from cereal grains. They are used for both human and animal food and as an industrial raw material. India produces cereals like wheat, rice, barley (jau), buckwheat, oats, corn (maize), rye, jowar (sorghum), pearl millet (bajra), millet (ragi), Sorghum, Triticale, etc. India is the world's second largest producer of Rice, Wheat and other cereals. The huge demand for cereals in the global market is creating an excellent environment for the export of Indian cereal products. India is not only the largest producer of cereal as well as largest exporter of cereal products in the world. India have been offering incredible opportunities as they have an abundant amount of raw materials and a wide availability of cheap labor. The book provides comprehensive coverage of the Drying, Milling and information regarding production method of Cereal Foods .It also covers Plant Layout, Process Flow Sheets and photographs of plant & Machinery with supplier’s contact details. Some of the fundamentals of the book are origin of wheat classification of wheat, endeavors to find industrial uses for wheat, criteria of wheat quality, botanical criteria of quality, milling principles, extraction rate and its effect on flour composition, grain structure as affecting grinding, definition of flour extraction stone milling: yields of products, roller milling: flour extraction rates, rice production and utilization, origin of rice, comparison of rice with other cereal grains, composition of rice and cereal, breeding rice varieties with specific, industrial uses for rice and rice by products, caryopsis and composition of rice, gross structure of the rice caryopsis and its milling fractions etc. This book is essential for those who are interested in cereal areas can find the complete information from manufacture to final uses of Cereal Foods. The present time is an era of information, one should know about what is happening in the world to be able to compete effectively. It will be very informative and useful to consultants, new entrepreneurs, startups, technocrats, research scholars, libraries and existing units.
Effects Of Sorghum Grain Processing Upon Swine Performance And Preference During The Growing Finishing Period
DOWNLOAD
Author : Tran Hiep Nam
language : en
Publisher:
Release Date : 1963
Effects Of Sorghum Grain Processing Upon Swine Performance And Preference During The Growing Finishing Period written by Tran Hiep Nam and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1963 with Sorghum as feed categories.
Dry Heat Processing Of Sorghum Grain For Beef Cattle
DOWNLOAD
Author : John Kamm Riggs
language : en
Publisher:
Release Date : 1970
Dry Heat Processing Of Sorghum Grain For Beef Cattle written by John Kamm Riggs and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Agriculture categories.
Advances In Sorghum Science
DOWNLOAD
Author : Ratikanta Maiti
language : en
Publisher: CRC Press
Release Date : 2021-07-16
Advances In Sorghum Science written by Ratikanta Maiti and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-07-16 with Science categories.
This new volume, Advances in Sorghum Science: Botany, Production, and Crop Improvement, provides an easy-to-read and comprehensive treatment of the sorghum crop. With the world’s production of sorghum topping over 55 million tons annually, sorghum is very important for as a staple dietary food for much of the world as a rich source of micronutrients and macronutrients, as an ingredient in the processing of many foods, and as a source of fodder. The authors of the volume provide detailed information on sorghum from several disciplines and bring together recent literature under one umbrella. The book covers the various aspects of the sorghum crop, starting from its origin, to its domestication, and going on to biotechnology of the crop. It describes sorghum production, ideotypes, botany, physiology, abiotic and biotic factors affecting crop productivity, methods of cultivation, postharvest management, grain quality analysis for food processing, improvement of sorghum crop, and research advancements in breeding and biotechnology. This valuable resource will be helpful to researchers and scientists working to understand the relation between various disciplines and the implementation of new methods and technology for crop improvement and higher productivity. The multi-pronged approach will help to enable the increase sorghum productivity to meet the world’s growing demands.
Cereal Processing
DOWNLOAD
Author :
language : en
Publisher:
Release Date : 1994
Cereal Processing written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Social Science categories.
Part of a series which offers information on existing ways of improving the technology of food processing and increasing the quality and range of food stuffs produced. This book provides an insight into the processing of four cereal crops - maize, rice, sorghum and wheat.
Sorghum Biochemistry
DOWNLOAD
Author : CV Ratnavathi
language : en
Publisher: Academic Press
Release Date : 2016-09-08
Sorghum Biochemistry written by CV Ratnavathi and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-08 with Business & Economics categories.
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. 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
Sorghum And Millets In Human Nutrition
DOWNLOAD
Author : Food and Agriculture Organization of the United Nations
language : en
Publisher: Food & Agriculture Org.
Release Date : 1995
Sorghum And Millets In Human Nutrition written by Food and Agriculture Organization of the United Nations and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Business & Economics categories.
The publication is broad in scope and coverage, starting with the history and nature of sorghum and millets and dealing with production, utilization and consumption. It provides extensive information on the nutritional value, chemical composition, storage and processing of these foods. In addition, the anti-nutritional factors present in these foods and ways of reducing their health hazards are discussed. The authors have described formulations of various popular foods prepared from sorghum and millets and their nutritional composition and quality, and they have compiled many recipes for the preparation of foods from regions where sorghum and millets are important dietary staples.
Lost Crops Of Africa
DOWNLOAD
Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1996-02-14
Lost Crops Of Africa written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-14 with Technology & Engineering categories.
Scenes of starvation have drawn the world's attention to Africa's agricultural and environmental crisis. Some observers question whether this continent can ever hope to feed its growing population. Yet there is an overlooked food resource in sub-Saharan Africa that has vast potential: native food plants. When experts were asked to nominate African food plants for inclusion in a new book, a list of 30 species grew quickly to hundreds. All in all, Africa has more than 2,000 native grains and fruitsâ€""lost" species due for rediscovery and exploitation. This volume focuses on native cereals, including: African rice, reserved until recently as a luxury food for religious rituals. Finger millet, neglected internationally although it is a staple for millions. Fonio (acha), probably the oldest African cereal and sometimes called "hungry rice." Pearl millet, a widely used grain that still holds great untapped potential. Sorghum, with prospects for making the twenty-first century the "century of sorghum." Tef, in many ways ideal but only now enjoying budding commercial production. Other cultivated and wild grains. This readable and engaging book dispels myths, often based on Western bias, about the nutritional value, flavor, and yield of these African grains. Designed as a tool for economic development, the volume is organized with increasing levels of detail to meet the needs of both lay and professional readers. The authors present the available information on where and how each grain is grown, harvested, and processed, and they list its benefits and limitations as a food source. The authors describe "next steps" for increasing the use of each grain, outline research needs, and address issues in building commercial production. Sidebars cover such interesting points as the potential use of gene mapping and other "high-tech" agricultural techniques on these grains. This fact-filled volume will be of great interest to agricultural experts, entrepreneurs, researchers, and individuals concerned about restoring food production, environmental health, and economic opportunity in sub-Saharan Africa. Selection, Newbridge Garden Book Club