Sorghum and millets are vitally important cereals for the maintenance of food security in Africa. They represent about half the total cereal production on the continent and as such are a major source of protein for the population. They are still under researched compared to other cereals. This paper reports on a conference recently held in Africa to explore the current state of knowledge on the proteins of these cereals and to suggest routes to the better exploitation for enhanced nutritional and functional properties.
|Number of pages||5|
|Journal||Trends in Food Science & Technology|
|Publication status||Published - 2004|