BBSRC Portfolio Analyser
Award details
Improvement of the protein quality of sorghum and its introduction into staple food products for Southern and Eastern Africa
Reference
BBS/E/F/04200931
Principal Investigator / Supervisor
Professor Peter Belton
Co-Investigators /
Co-Supervisors
Institution
Quadram Institute Bioscience
Department
Quadram Institute Bioscience Department
Funding type
Research
Value (£)
51,745
Status
Completed
Type
Institute Project
Start date
01/04/1997
End date
31/12/1999
Duration
33 months
Abstract
Sorghum is potentially a rich protein source for Sub-Saharan Africa. It is a drought resistant cereal with a relatively high protein content, however, the protein of sorghum is uniquely indigestible. This project, which is funded by the INCO/DC programme of the European Union, is investigating the origins of the indigestibility of sorghum protein and developing strategies to improve the digestibility by the use of traditional malting and fermentation methods.
Summary
unavailable
Committee
Closed Committee - Agri-food (AF)
Research Topics
X – not assigned to a current Research Topic
Research Priority
X – Research Priority information not available
Research Initiative
X - not in an Initiative
Funding Scheme
X – not Funded via a specific Funding Scheme
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