Sorghum Case Study

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Background of the study
The most commonly encountered species of sorghum in Africa is Sorghum bicolor (Harland & de Wet, 1972; Norman, Pearson, Searle, 1995). It is a cereal grain plant of the family Gramineae. Historically, Sorghum bicolor is a grass species mainly cultivated for food to feed humans and animals and for producing ethanol (CAC, 2011). It originated in northern Africa, but now cultivated widely in tropical and subtropical regions. The crop although treated as an annual, is a perennial that is mostly found in the tropics and harvested many times (Stroade, Boland & Taylor, 2013). Most cultivated varieties of sorghum have their origin in Africa, where they grow on savannah lands and cultivated extensively
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in larger scale production (Tewari, 2006). They are also used to provide easy-to prepare convenient foods in a society that is busy and spends less time in the kitchen than in the past. Additives are also added to produce new food products for instances snacks and confectionery in novelty shapes and colours (Tull, 1996). Food additives may be direct or indirect. Direct food additives are those that have intentionally been included to food for a functional purpose by the food processor such as to improve its sensory quality, nutritive value, stability, ease in processing and retention of quality during handling and retailing, whereas indirect additives are those migrating into food products in very small quantities as a result of growing, handling, processing or packaging (Tewari,

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