the role of sorghum in food security in central america
TRANSCRIPT
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University of Nebraska - Lincoln University of Nebraska - Lincoln
DigitalCommons@University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln
INTSORMIL Presentations International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP)
4-2011
The Role of Sorghum in Food Security in Central America The Role of Sorghum in Food Security in Central America
Lloyd W. Rooney Texas A & M University, [email protected]
Follow this and additional works at: https://digitalcommons.unl.edu/intsormilpresent
Part of the Agricultural and Resource Economics Commons, Agronomy and Crop Sciences Commons,
Health Economics Commons, and the Other Food Science Commons
Rooney, Lloyd W., "The Role of Sorghum in Food Security in Central America" (2011). INTSORMIL Presentations. 50. https://digitalcommons.unl.edu/intsormilpresent/50
This Presentation is brought to you for free and open access by the International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP) at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in INTSORMIL Presentations by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln.
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The Role of Sorghum in Food Securityin Central America
Lloyd W. Rooney, Regents ProfessorCereal Quality Lab, Soil & Crop ScienceTexas A&M UniversityCollege Station, TX 77843 [email protected]
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Caracteristicas del grano de sorgo, produccion de harina y uso en la elaboracionde alimentos
Licda. M.Sc. Vilma Ruth CalderónLABORATORIO DE ALIMENTOS CENTA
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Sorghum a Native of Africa
• Brown (tannin) sorghum for stomach ailments: East and Southern Africa
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Sorghum Products S.Africa-07
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Sorghum Production Advantages
Drought Tolerant, Consistent Production under dry/hot climatesProduces grain where maize failsDoes not produce aflatoxins & fumonisins in the field. A major advantage over Maize which is heavily contaminated with aflatoxins
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Cultivo del Sorgo en El Salvador
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Consumo de sorgo en C.A.
Country Alimentacion animal
(%)
Consumo Humano (%)
Nicaragua 80 10
El Salvador 73 27
Honduras 80 20
Fuente : INE 2003.
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Usos del Sorgo en Centro America
Alimento (27%)
Nixtamalizacion (14%) Molienda seca (10%)
Harinas Cocido (3%) Masa
Panificacion y atoles Alborotos, botanas y cereales,como arroz
Tortillas, nachos, nixtamasa, rosquillas
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Sorgos blancos y color de gluma
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� Gluma oscura que afecta el color de la harina
� Productos son de color mas oscuros
� La semilla se degenera
� Para algunos criollos la molienda es pobre porque el grano se quiebra mas
� Suceptible a enfermedades y plagas (granos suaves)
Maicillo Criollos Caracteristicas
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Sorgos Mejorados para elaborar alimentos
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Caracteristicas de sorgos mejorados
•Sustitutos del maiz, trigo, arroz y otros cereales.
• Tienen sabor suave y color claro de grano, sin afectar el color der los alimentos
• Buenas propiedades para moler
• La semilla no se degenera
• Diferentes colores de glumas y resistentes a enfermedades e insectos
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New Varieties of Sorghum Produced
Excellent food qualityWhite tan plant colorBland flavor, light colorGood yields of forage and grainDrought resistance
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Advantages of Sorghum
Drought resistanceDual purpose use
GrainForage
White tan varietiesTortillasFlourMilling
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Grain With Excellent Food Processing Properties
Rice substituteBland flavorAdvantages for wheat flour blends
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Processing – Use in Mills
Uses in large and small millsCTI – small, low cost plate millHammer mill & Omega plate mill
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Food Sorghum Uses
Processed flour, meal and gritsSoy fortified sorghum gritsBrewers gritsRTE breakfast cerealsSnacksGluten free foodsEthnic foodsMultigrain products Pet foodsFeeds
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White Sorghum
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Sorghum Endosperm Structure
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Non-Tannin Sorghum
Tannin Sorghum
Testa
NON-TANNIN VS. TANNIN SORGHUMS
(Adapted from Earp et al. 2004)
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Composicion del grano de sorgo
Composicion Nutricional similar a la del maiz
� Proteina: 8%-10% DB
� Grasa : 2.7%-2.8%
� Carbohidratos: 78-79%
� Fibra Cruda: 1.5-2.5%
� Cenizas: 1.7-2.5%
� Dureza : 80-85%
� Fibra Dietetica: 10-12.1%
Fuente Laboratorio de Quimica Agricola CENTA, 2004, CQL, 2007
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Composition of Sorghum vs Maize
Similar to maize1% less fatProtein slightly higherTryptophan slightly higherLysine slightly lowerTannins in sorghum with pigmented testa onlyTotal phenols similar to maizePhytin content similar to maize
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Sorghum Genetics
Pericarp color: Controlled by the R and Y genes;
White Yellow Red Black
R_yy rr_Y_ R_Y_
rr_yy
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Condensed TanninsAll ‘condensed’Expressed differently in different varieties
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Specialty Sorghums-Treasure Trove of Bioactive Compounds
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brans
Sorghum brans
Antioxidant (ORAC) levels in sorghum and wheat bran compared to fruits (dry wt)
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Tannin Sorghums for Healthy Foods
AntioxidantsSlowly digested starch in tannin types
Type 2 DiabeticsWeight Control Diets
High Dietary fiber Natural dark color Waxes, PolicosanolsMeat Preservation ApplicationsBread mixesGluten free bread mixes--Celiacs
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Factors Affecting Flour Quality
HybridEnvironmental conditionsCompositionDecortication levelDegerminationGrinding methods
Moisture levelStorageParticle size distribution
Sandy particles
Baking methods
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Sorghum Extrusion
Excellent extrusion propertiesEquivalent to maize or riceWaxy expands significantly moreHeterowaxy availableFlavor blandLight colorImproves nutritional valueExcellent snacks, RTE breakfast cereals
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Extruded White Sorghum
DecorticatedGrain
Corn Meal Rice
WhiteSorghum
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Savory/Salty Snacks
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Japanese Sorghum Snacks
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Central America
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Personal capacitado en area rural
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Sorgo en Productos Etnicos
•Alboroto (sorgo reventado con miel)
•Atole con harina precocida entera, leche o agua,, canela y azucar o pimienta gorda
•Pupusas o tortillas, usando hasta un 40% de sustitucion
•Sorgo entero o descascarado cocido en agua y comido como arroz servido con salsas o en leche
Atole
Alboroto
Sorgo cocido
Pupusas
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TIPO DE PAN HARINA DE SORGO (%)
HARINA DE TRIGO (%)
Galletería 75-100 25Pan menudo 40 60Semita pacha 50 50Semita alta 25 75Quesadilla 50 50Pan molde 20 80Pan francés 15 85
Porcentajes recomendados de harina de sorgo en mezclas con harina de trigo en algunos tipos de pan
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Tipos de pan y % de sustitucion
• Panes leudados (pan fiancés) 5% a 20% de sustitucion .
• Semitas, galletas, rosquetes,muffins y otros desde un 50% hasta un 100% de sustitucion por otras harinas.
French bread 20%
Cookies 100%
Muffin 35%
Bolillo 25%
Semita 50%
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Food Sorghums
Extrusion properties like rice or maizeGreat expansionBland flavor, light color extrudatesGood flavor carrier & compatibilityVariation in amylose content possibleGluten free, ethnic appealReduced risk of mycotoxinsEnvironmentally friendlyIdentity preserved production
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Como se usa el sorgo en Panificacion?
•Los alimentos pueden ser preparados usando harina de sorgo en un 100% ousando mezclas de harina de sorgo con trigo o con otras harinas (harinascompuestas)
•Trigo, maiz, arroz o soya pueden ser sustituidos por sorgo en una granvariedad de productos
•La cantidad de harina de sorgo a utilizar varia dependiendo del producto aelaborar.
•Si usamos sorgos de color blanco y glumas claras, el color y la textura de losproductos elaborados, no se ve afectado.
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Instituciones Colaboradoras
•Centro Nacional de tecnologia Agropecuaria (CENTA, El Salvador)
•Programa Colaborativo Internacional para la investigacion en sorgo y Mijo
(INTSORMIL/USAID)