CHAPTER ONE
INTRODUCTION
Sweet potato (Ipomoea
batatas) is an important food crop in the tropical and sub tropical
countries and belongs to the family convolvulaceae. It is cultivated in
more than 100 countries. ( Woolfe, 1992). Nigeria is the third largest producer
in the world with china leading, followed by Uganda. Sweet potato ranks seventh
among the world food crops, third in value of production and fifth in caloric
contribution to human diet (Bouwkamp, 1985). Sweet potatoes are rich in dietary
fibre, minerals, vitamins and anti oxidants such as phenolic acids,
anthocyanins, tocopherol and ß- carotene. Besides acting as anti oxidants,
carotenoids and phenolic compounds also provide sweet potatoes with their
distinctive flesh colours ( cream, deep yellow, orange and purple). Sweet
potato blends with rice, cowpea and plantain in nigerian diets. It is also
becoming popular as a substitute to yam and garri. It can be reconstituted into
fofoo or blended with other carbohydrate flour sources such as wheat ( Triticum
aestivum) and cassava ( Manihot esculenta) for baking bread,
biscuits and other confectioneries (Woolfe, 1992).
The
leaves are rich in protein and the orange flesh varieties contain high beta
carotene and are very important in combating vitamin A deficiency especially in
children.
Sorghum (sorghum
bicolor (S. bicolor) is a tropical plant belonging to the family of poaceae,
is one of the most important crops in Africa, Asia and Latin America. More than
35% of sorghum is grown directly for human consumption.
The rest is used
primarily for animal feed, alcohol production and industrial products ( FAO,
1995). The current annual production of 60 million tons is increasing due to
the introduction of improved varieties and breeding conditions. Several
improved sorghum varieties adapted to semi-arid tropic environments are
released every year by sorghum breeders. Selection of varieties meeting specific
local food and industrial requirements from this great biodiversity is of high
importance for food security. In developing countries in general and
particularly in West Africa demand for sorghum is increasing. This is due to
not only the growing population but also to the countries policy to enhance its
processing and industrial utilization.
More than 7000 sorghum
varieties have been identified, therefore there is a need of their further
characterization to the molecular level with respect to food quality. The
acquisition of good quality grain is fundamental to produce acceptable food
products from sorghum. Sorghum while playing a crucial role in food security in
Africa, it is also a source of income of household . In West Africa,
ungerminated sorghum grains are generally used for the preparation of
"to", porridge and couscous. Malted sorghum is used in the process of
local beer "dolo" (reddish, cloudy or opaque), infant porridge and
non fermented beverages. Sorghum grains like all cereals are comprised primarily
of starch.
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