Beer, couscous or porridge?

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Authors
Date Issued
2002
Language
en
Type
News Item
Accessibility
Open Access
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Citation
CTA. 2002. Beer, couscous or porridge?. Spore 101. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/47697
External link to download this item: https://hdl.handle.net/10568/99605
Abstract/Description
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...
Notes
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.
Subjects
POSTHARVEST;
Organizations Affiliated to the Authors
Technical Centre for Agricultural and Rural Cooperation
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