pombe 148

popped products 43, 141

popping 63, 297

finger millet 298

pearl millet 118

sorghum 178, 298

porridge 6, 13, 43, 49, 81, 83, 100, 119, 146, 189, 221, 239, 240, 245, 261, 262, 314

fermented 300

sour 316

sour millet 300

sour sorghum 300

Power Flour 315

preprocessed flours 303

puddings 221

puffing 298

quality-protein sorghums 181

quick-cooking sorghums 180


raised bread 308

roti 81


samshu 188

sauerkraut 300, 316

semolina 64

shama millet 267

snacks 130

sorghum 127

aromatic 181

beer 168, 305, 189

flour 162

high-lysine 181

meal 162

molasses 186

popped 178, 298

quality-protein 181

quick-cooking 180

sugar 184

sweet 184, 188

syrup 184

tannin-free 179

vegetable 178

vitamin-A 178

white 309

soups 221, 245

sour porridges 316

millet 300

sorghum 300

sourdough 100, 300, 316

soy sauce 300, 316

spelt 240

starch 130

steamed breads 189

stews 221

sugar 125, 130

brown 118, 298

sorghums 184

sugarcane 184

sugar beet 184

sweet beverages 262

corn (maize) 117

sorghum 184, 188

sweet-stalk pearl millet 125

sweetmeats 267

syrup sorghums 184


tala 249

tannin-free sorghums 179

tchapalo 64

téhik 261

tef 215

toh 81, 100, 146, 155, 157

tortilla 218


ugali 146, 155

ugi 317

uji 146, 155


vegetable sorghum 178

vitamin-A sorghum 178


waffles 221

weaning food 55, 81, 312, 317

white sorghum 309

wild grains 251

wusu-wusu 64


yogurt 300



The National Academies | 500 Fifth St. N.W. | Washington, D.C. 20001
Copyright © National Academy of Sciences. All rights reserved.
Terms of Use and Privacy Statement