PRODUCT DEVELOPMENT OF SORGHUM

Abstract

Sorghum (Sorghum bicotor (L) Moench) is a cereal having the nutritive value not less than the other cereals, It is used as a food grain as well as a feed grain. It can be easily cultivated in dry areas with low rainfall but in Sri Lanka farmers are not interested in cultivating sorghum. The products of sorghum for the consumption of human being are not property identified in Sri Lanka and this restricts the interest of cultivators. Therefore, the uses of sorghum in industry are yet to be studied, Studies are conducted to fill this gap to some extent.The objectives of this study are to introduce sorghum in brewing beer and to introduce nutrious products, such as bread with - sorghum composite flour and a medicated drink. The experiment was conducted at Food Research Unit, Department of Agriculture, Gannoruwa,Peradeniya, Sorghum grain was used in preparation of beer and a herbal medicated drink. The use of sorghum- wheat composite flour in baking bread was tested. Sorghum could easily be used as a source of raw material in brewing beer. Bread containing 5% sorghum flour was the best product. But sorghum flour was incorporated in baking bread up to 15% without affecting the consumer preference. As a new product of sorghum a herbal medicated drink with satt was introduced.Composition and the nutritive values of all the sorghum products mentioned above should be evaluated from further studies.