Effects of Malting and Fermentation on the Composition and Functionality of Sorghum Flour

Sorghum is a cereal native to sub-Saharan Africa and grows well in temperate and tropical areas of the world. USA and Nigeria are the number one producers of sorghum in the World and Africa respectively. In Tanzania, Sorghum is produced in dry land regions and production is still on subsistence bases. Commonly grown cultivars include both improved and local cultivars. Sorghum is consumed as porridge and as malted and distilled beverages in Africa and Asia and used as syrup, animal feed and ethanol production in the US and other developed countries. Production and Utilization Sorghum is a cereal native to sub-Saharan Africa and grows well in temperate and tropical areas of the world where other staple cereals such as maize, wheat and rice cannot grow well (Rami et al, 1998; Haussamann et al, 2000). About 45million hectares of sorghum are being cultivated in the world (FAO, 2005) and USA is the number one producer followed by Nigeria, India, Mexico, China, Argentina, Sudan, Ethiopia, Somalia,Australia, Burkina Faso, Brazil, (Murty and Kumar, 1995; Dicko et al; 2005;