oa Botswana Notes & Records - An organoleptic and microbiological evaluation of enriched sorghum meal

Volume 22, Issue 1
  • ISSN : 0525-5090



Sorghum meal forms an important part of the diet for most people in Botswana and neighbouring countries. The meal is prepared in the form of fermented or unfermented porridge of varying consistency. Like most cereals, sorghum does not adequately supply vitamins such as vitamin A, riboflavin, and niacin. Whilst it is common practice to consume sorghum meal with milk, meat or vegetables, some consumers prefer sorghum meal on its own. In the latter group of consumers, the source of vitamins is lacking, hence it is necessary to supply these vitamins in the sorghum meal. Appropriate storage conditions and acceptability are known for plain sorghum meal but data on enriched sorghum meal is scanty. It thus became imperative that an in depth acceptability assessment be carried out before enriched sorghum meal is widely introduced on the market.

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