Sorghum and millets: protein sources for Africa

Belton, Peter (2004) Sorghum and millets: protein sources for Africa. Trends in Food Science & Technology, 15 (2). pp. 94-98.

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Abstract

Sorghum and millets are vitally important cereals for the maintenance of food security in Africa. They represent about half the total cereal production on the continent and as such are a major source of protein for the population. They are still under researched compared to other cereals. This paper reports on a conference recently held in Africa to explore the current state of knowledge on the proteins of these cereals and to suggest routes to the better exploitation for enhanced nutritional and functional properties.

Item Type:	Article
Uncontrolled Keywords:	sdg 2 - zero hunger ,/dk/atira/pure/sustainabledevelopmentgoals/zero_hunger
Faculty \ School:	Faculty of Science > School of Chemistry (former - to 2024)
UEA Research Groups:	Faculty of Science > Research Groups > Biophysical Chemistry (former - to 2017)
Depositing User:	Rachel Smith
Date Deposited:	22 Feb 2011 13:22
Last Modified:	24 Sep 2024 10:03
URI:	https://ueaeprints.uea.ac.uk/id/eprint/21280
DOI:	10.1016/j.tifs.2003.09.002

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