Workshop on traditional grains

Workshop on traditional grains
Traditional Grains Review
The Traditional Grains Review presents the latest research and development in
traditional grains from Africa and South America. The results have been presented in a
series of workshops gathering leading scientists in the area.
Short overviews
Introduction to traditional grains
Traditional grains - their contribution to health
Chemical food safety of traditional grains
Products from traditional grains in Africa
Quinoa, a Seed Crop from the Andes Region (in Swedish)
African traditional grains
South American traditional grains
African traditional legumes
Correlations Among Bioactive Compounds in Sorghum
Grains and Their Impact on Agronomic and Food Qualities
Risk of Mycotoxins in Sorghum and Millet Grains
Roller Milling – An Alternative Dry Milling Process for
Sorghum
New products from traditional South American grains
Mats Stading
Ulf Svanberg
Leon Brimer
Afaf Kamal-Eldin, Linley
Chiwona-Karltun
Sven-Erik Jacobsen
John Taylor
Emmerich Berghofer
Agnes Mwangwela
Mamoudou Dicko
Yusuf Bayaruhanga
Martin Kebakile
Editor: Prof John Taylor
Department of Food Science
University of Pretoria, South
Africa
Editor: Prof Mats Stading
Structure and Material Design
SIK – The Swedish Institute for
Food and Biotechnology
Chalmers University of
Technology, Gothenburg,
Sweden
Nelly Lara
Scientific presentations
Traditional African cereal grains - overview
Traditional African Cereal Grains:Overview
Pseudocereals:Overview
Application of simple statistics in grains research
Global use of agricultural biomass for food and non-food
purposes: Current situation and future outlook
Cultivation and utilization of traditional grains
Adding value to traditional grains and the potential for bioresources based on economic growth in sub-Saharan Africa
A food chain approach to good nutrition with traditional grains in
the north and south market
John R.N. Taylor and M.
Naushad Emmambux
John Taylor and Naushad
Emmambux
Emmerich Berghofer and R.
Schoenlechner
Phil Williams
Stefan Wirsenius
Lloyd W. Rooney
Ivar Virgin, M. Nilsson and F.
Johnson
Rob Nout, M. Slingerland, T.J.
Stomph and R.J. Hamer
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Workshop on traditional grains
Nutritional aspects of traditional grains
End use functionality of cereal components
Phytochemical profile and nutraceutical properties of different
types of sorghums
Food and non-food utilization of cereals components
Non-gluten bread products in the North market
Complementary food based on traditional grains for young
children in Africa
Production of good quality sorghum or millet malts for semiindustrial foods production in West Africa
Scientific research for industrialisation of sorghum in Africa
Ulf Svanberg
Peter Belton
Sergio O. Serna-Saldivar
Mats Stading, Anna Oom and
John R.N. Taylor
Mats Stahlberg
John Van Camp, P. Mamiro,
S. Mbithi, M. Kimanya,
B. De Meulenaer & P.
Kolsteren
Joseph Hounhouigan,
B.Bougouma, C MouquetRivier, G. Fliedel, C Mestres,
J.M Noël, E.Triande &
Monteiro
Lewis Iheanacho Ezeogu
The role of fermentation and sprouting in the redusciotn of
protease inhibitors in raw soyabeans
Petronella T. Banda, F.
Rumosa-Gwaze, I. D. T.
Mpofu and S. M. Makuza
Improvement in the cooking and physico-chemical
Brasilino BV Salvador, Louis
characteristics of hard-to-cook cowpeas by pre conditioning and A.M. Pelembe and Amanda
Minnaar
mikronization
Grain and its crop residue utilisation
Geremew Bultosa
Challenges and prospects for processing and utilization of
Y.B Byaruhanga and J.C Auko
traditional grains in Uganda
Mamoudou H. Dicko
Correlations among bioactive compounds in sorghum grains
and their inpact on agronomic and food qualities
Effect of enzymic hydrolysis on antioxidant activity and potential N.R Dlamini, L.W Rooney and
J.R.N Taylor
health benefits of traditional african sorghum-based foods.
Chemical composition and antioxidant effects of extracts from K.G Doudu and P.S. Belton
sorghum flour and bran
M.N Emmambux and J.R.N
Properties of heat processed sorghum kafirin and maize zein
Taylor
Optimization and end use characteristics of extruded millet
K.B. Filli, I. Nkama, U.
fortified with soybean for the manufacture of FURA: A nigerian Abubakar and V. Jideani
traditional food
Non-food use of cereal by-products
T.Gillgren and M.Stading
Ageing of kaferin dough related to specific protein fractions
D. Johansson and M.Stading
Why gamma irradiation modifies cowpea protein-related
J.O. Abu, K.G. Doudu and A.
Minnaar
functional properties
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Workshop on traditional grains
Effects of processing parameters on the iron and zinc solubility A.P.P Kayodé, A.R.
of infant sorghum porrige
Linnemann, E.J Bakker, J.D.
Hounhouigan, M.J.R Nout and
M.A.J.S van Boekel
Popped amaranth grain and its products breakfast cereal and N. Lara, A. Mejia and A.
Cangás
crunchy bars: popping process, nutritive value and shelf life
Utilisation of flour milled from micronised (130°C) cowpeas in P. Katungwe, A. Mulwafu, A.M
maize based traditional malawian snacks
Mwangwela
Sorghum: An environmentally-friendly food and industrial grain A. C Ogbonna
in Nigeria
L.T. Songré-Outtara, C.
Use of Lactobacillus Plantarum A6, an amylolytic lactic acid
Mouquet-Rivier, C. Icardbacterium, for partial starch hydrolysis in a pearl milletVerniére, I. Rochette, B
groundnut slurry
Diawara and J.P Guyot
Effect of selected essential oils on physicochemical changes of Gayan R.S. Rubasinghege,
stored cowpea, Vigna Unguiculata, treated to control cowpea Krishanthi Abeywickrama and
Priyani Paranagama
bruchid, callosobruchus maculatus (F.)
Identifying farmers' preferences for improved sorghum varieties N.G. Shargie and W. Wenzel
in Limpopo, South Africa
C. A. Shisanya
Improvement of grain legume production in dryland farming
systems of kenya through biological nitrogen fixation:
experience with teparty beans (phaseolus acutifolius A. Gray
var. Latifolius)
Phenolic content, antioxidant activity and sensory acceptability M. Siwela, J.R.N. Taylor, and
K. G. Doudu
of wheat-finger millet composite cookies
Development non-oilseed legumes as source of protein to
A. Subagio, W. S. Windrati, Y.
Witono and A. Nafi
strengthen food security in marginal areas
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Sponsored by
Photographs on this web page:
© John Taylor, 2005
© Nandi Dursley, 2007 Web design: Mats Stading

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