ABSTRACT

Sorghum and millet were processed into flours of different particle sizes.The functional properties (bulk density, water absorption capacity, oil absorption capacity, solubility and gelation properties) of the flours of two particle sizes (l5Oum and 350um) were determined. The sorghum and millet flours were used for product development (scones). The sensory characteristics of the scones were determined. Sorghum contained 19% grit and 35.4% flour while 22.6% grit and 24.0% flour were obtained from millet. The least gelation concentration (LGC) was dependent on the particle size of flour. 0.5% of both millet and sorghum flours of particle size 350um formed stable gels. Higher LGC values (1.5 and 1.0 for sorghum and miLet flours respectively)were observed for a particle size of 1 50um. The water absorption capacity was higher for flour of finer particle size (150um) for both cereals. Similar results were obtained for oil absorption capacity values. There were no significant differences (p~0.05) in the colour and texture of scones prepared from wheat, sorghum and millet flours. The flavour of scones from wheat flour was however found to be more acceptable to the panelists.

TABLE OF CONTENTS

Title Page

Certification

Dedication

Acknowledgment

Table of Contents

Abstract

List of Figures

List of Tables

CHAPTER ONE

1.0 Introduction 1-2

1.1 Characteristics of Cereals 1

1.2 Aims and Objectives 2

CHAPTER TWO

2.0 Literature Review 3

2.1 Origin and Distribution 3

2.2 Potentials of sorghum and millet as food

2.3 Chemical Composition and nutritive values 4-5

2.4 Toxic Components 9

2.5 Effect of processing on !'.e nutritive value of sorghum and millet 10-i 1

2.6 Foods uses 11

2.7 Other non- industrial uses 11-12

2.8 Industrial uses of sorghum and millet 12

2.9 Traditional milling of sorghum and millet grains 12-13

2.10 Modem milling of sorghum and millet 13-14

2.11 Flour quality of sorghum and millet 14-15

2.12 Storage of flour 15-17

2.13 Flour spoilage 17-18

2.14 Bleaching of flours 19-20

2.15 Flour improvers 21

CHAPTER THREE

3.0 Materials and methods 22

3.1 Procurement of materials 22

3.2 Preparation of flour from the samples 22-23

3.3 Separation of flour based cn particular size 23

3.4 Products developed from sorghum and millet flours 24

3.5 Sensory evaluation 25

3.6 Functional properties 26

3.6.1 Bulk density 26

3.6.2 Determination of swelling index 26

3.6.3 Solubility in water 27

3.6.4 Water and oil absorption capacity 27-28

3.6.5 Least gelation concentration 28

3.6.6 Bleaching of flours 29

CHAPTER FOUR

4.0 Results and Discussion 30

4.1 Different milling fractions of sorghum and millet grains 30-31

4.2 Gelation properties of sorghum and millet flours 3 1-32

4.3 Water and oil absorption properties 27

4.4 Bulk density 33-34

4.5 Sensory evaluation 34-35

4.6 The Results of the Bleached of flours 35

CHAPTER FIVE

Conclusion and Recommendations 36

References 37

Appendices 42