Sorghum and millets are the most important staple foods for millions of people in the semi-arid tropics of Asia and Africa. They grow in harsh environments where other crops do not grow well, and they sustain the lives of the poorest rural people. This work provides a broad overview of the history, nature, production, utilization, consumption storage and processing of these foods. It contains extensive information on their nutritional value and chemical composition and also discusses antinutritional factors and ways of reducing toxic effects. An annex gives many recipes from regions where sorghum and millets are important dietary staples.
Production and utilization; storage and processing; chemical composition and nutritive value; nutritional quality of foods prepared from sorghum and millets; nutritional inhibitors and toxic factors; some recipes based on sorghum and millets.