Sorghum Biochemistry

Dr. Ratnavathi has a PhD in Biochemistry from Osmani University, and currently serves as the Principal Investigator on the NFBSFARA project on “Studies on sucrose accumulation in sweet sorgum for efficient ethanol production,” while also leading a research project from the DBT on the therapeutic properties of sorghum. He has led several other externally funded projects and was instrumental in establishing a food safety laboratory under the NAIP Millet Value chain project. He has developed 30 sorghum recipes and 10 semi-processed products, and has published numerous journal articles, books, and book chapters. Professor Patil is a leader in sorghum research and has developed improved varieties of it, among other crops. He has also conceptualized innovative technologies for conservation and productivity in crops. Dr. Chavan worked as Senior Research Assistant in the Department of Biochemistry and Food Science and Technology at Mahatma Phule Krishi Vidyapeeth Rahuri from 1988 to 2000. During his Ph. D., he worked as Technician/Research Associate at Atlantic Cool Climate Crop Research Center and Agriculture and Agri-Food Canada. He has received several awards and fellowships, including the International Scholar Award for his PhD work at Memorial University and a Lifetime Achievement Award for his contribution to post-harvest technology. He has written 110 research papers, 105 articles, and 24 book in multiple languages.

Introduction

1. Sorghum Grain Quality

2. Malting and Brewing of Sorghum

3. Mycotoxin Contamination in Sorghum

4. Sorghum Uses—Ethanol

5. Sorghum Syrup and Other by Products

6. Sorghum Processing and Utilization