Beer, couscous or porridge?
Biochemist Mamadou Dicko from the University of Ouagadougou, Burkina Faso, can tell from the polyphenol (antioxidant) and enzyme content in sorghum what it can best be used for. Studying 50 varieties, he found that high polyphenol levels and low enzyme levels are best suited for beer (dolo). Varieties with a low enzyme content are best for couscous, while a low polyphenol and an average enzyme content are best for sorghum porridge.
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| Format: | News Item biblioteca |
| Language: | English |
| Published: |
Technical Centre for Agricultural and Rural Cooperation
2002
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| Online Access: | https://hdl.handle.net/10568/47697 https://hdl.handle.net/10568/99605 |
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