Bookcover of WHEAT-FINGER MILLET
Booktitle:

WHEAT-FINGER MILLET

ASSESSMENT OF THE FEASIBILITY OF USING A WHEAT-FINGER MILLET COMPOSITE FLOUR FOR BREAD MAKING

LAP LAMBERT Academic Publishing (2010-06-06 )

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ISBN-13:

978-3-8383-6629-6

ISBN-10:
3838366298
EAN:
9783838366296
Book language:
English
Blurb/Shorttext:
Wheat is the most important cereal crop in bread making because of its visco-elastic properties. However, it is a temperate cereal and not able to grow well in tropical regions such as sub-Saharan Africa and Asia. As a result, in tropical sub- Saharan Africa much of the wheat has to be imported at a premium price. Sorghum and millets are tolerant to adverse agro-climatic conditions prevalent in tropical sub-Saharan Africa and parts of Asia. Many poor people living in tropical sub-Saharan Africa and parts of Asia depend on sorghum and millets as their main staples. Use of the locally available cereals in bread making would be economically beneficial in tropical sub-Saharan Africa. This book reports on a study conducted to investigate the feasibility of partially substituting wheat with finger millet in bread making. The findings of the study indicated that bread of acceptable quality could be made by substituting wheat with up to about 30% (w/w) finger millet.
Publishing house:
LAP LAMBERT Academic Publishing
Website:
https://www.lap-publishing.com/
By (author) :
Daniso Beswa, Suretha de Kock, Muthulisi Siwela
Number of pages:
116
Published on:
2010-06-06
Stock:
Available
Category:
Agriculture, horticulture, forestry, fishery, nutrition
Price:
49.00 €
Keywords:
WHEAT-FINGER MILLET, Bread, flour

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