Product and Market Development for Sorghum and Pearl Millet in West Africa (PRF-102)

1. Hamaker Product and Market Development for Sorghum and Pearl Millet in West Africa (PRF-102)

2. Sorghum composite bread w/ technology to functionalize protein – M. Goodall, M.S. student, Purdue U., partial support; collaborator, A. N’Doye, ITA • Functional attributes of thick porridge products – F. Cisse, M.S. student, Purdue U., full support (USAID/Mali INTSORMIL); and M. Diarra, Ph.D. student, University of Maiduguri, advisor Prof. I. Nkama, full support • Identification of grain components that cause slow starch digestion in cooked sorghum products – J. Cholewinski, M.S. student, partial support, Purdue U. • Role of sorghum phenolics on intestinal cell glucose transport; N. Bordenave, post-doc, partial support, Purdue U. • Partial support of incubation processing activities at INRAN/Niger, M. Moussa Current projects

3. Sorghum composite bread w/ technology to functionalize protein • We found a way to make corn/sorghum seed storage protein viscoelastic somewhat like wheat gluten • Using our high protein digestibility/high-lysine sorghum mutant (non-GMO), we showed that the protein could be made functional • Purpose: To achieve high sorghum incorporation in composite flour bread to provide farmers w/ better access to markets and reduce wheat imports Mejia et al., J Cereal Sci, 2006

4. Wheat Wheat Zein Zein Zein-glutenin Zein-glutenin Zein-casein Zein-casein

5. Highly digestible sorghum cultivar Normal Highly Digestible Oria et al., PNAS, 2007

6. 50% Sorghum/50% Wheat Breads (HD cultivar, left; normal cultivar, right)

7. Functional attributes of thick porridge products • Thick porridges provide satiety? Extended energy? • Related to other work we do on controlling glucose digestion and its physiologic response • Activities • Survey in Mali on use of thick porridges • Satiety trials in Mali • Human study at Purdue to test hypothesis that slow glucose release delays gastric emptying and increases satiety • Purpose: promote health attributes of sorghum and millet foods for urban consumers – expand markets

8. Identification of grain components that cause slow starch digestion in cooked sorghum products • Found sorghum phenolic extract contains the active component that promotes protein web-like structure, thus reducing starch digestibility • Current HPLC studies to identify molecular component • Purpose: manipulation of starch digestibility for high or low result

9. Sorghum composite bread w/ technology to functionalize protein – M. Goodall, M.S. student, Purdue U., partial support; collaborator, A. N’Doye, ITA • Functional attributes of thick porridge products – F. Cisse, M.S. student, Purdue U., full support (USAID/Mali INTSORMIL); and M. Diarra, Ph.D. student, University of Maiduguri, advisor Prof. I. Nkama, full support • Identification of grain components that cause slow starch digestion in cooked sorghum products – J. Cholewinski, M.S. student, partial support, Purdue U. • Role of sorghum phenolics on intestinal cell glucose transport; N. Bordenave, post-doc, partial support, Purdue U. • Partial support of incubation processing activities at INRAN/Niger, M. Moussa Current projects