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2017Vol. 1 No. 1: 6

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Research Article

Journal of Food, Nutrition and Population Health

© Under License of Creative Commons Attribution 3.0 License | This article is available in: http://www.imedpub.com/food-nutrition-and-population-health/

El Rasheed Ahmed Salim1, Widad Abd El Aziz Ahmed1, Mazahib Adam Mohamed1, Mohammed AL Taib ALSiddig2 and Sara Yousif Hamed1

1 FoodIndustriesInstitute,IndustrialResearchandConsultancyCentre,Sudan

2 EngineeringInstitute,IndustrialResearchandConsultancyCentre,Sudan

Corresponding author: ElRasheedAhmedSalim

rasheedahmedsalim@hotmail.com

FoodIndustryDepartment,IndustrialResearchandConsultancyCentre,MinistryofIndustry,Sudan.

Tel: 249912204672

Citation: SalimERA,ElAzizAhmedWA,MohamedMA,etal.FortifiedSorghumasaPotentialforFoodSecurityinRuralAreasbyAdaptationofTechnologyandInnovationinSudan.JFoodNutrPopulHealth.2017,1:1.

Fortified Sorghum as a Potential for Food Security in Rural Areas by Adaptation of

Technology and Innovation in Sudan

Received: January31,2017; Accepted: February23,2017;Published: March03,2017

Abstract Sorghum is themajor food inSudanesespeciallyamongpoorerpeople,of lownutritionalvalue;toachieveallthenutritionalbalance.Whilethereareahighlynutritive value pods such like soybean, which contains high protein, fats andessentialaminoacidsthatimportantforhumanhealth.Neverthelesswheathasaphysicalimprovementonsorghumcookedproducts.Moreover,therearemanystudies in and abroad investigating the nutritional value of soy and sorghumbutthefortificationisstillbelowtheneeds.Therethis isaconceptualstudytomodifytheprevioustechnologiestosafefoodsby introducingrural technologyconsidering all the production selectors such as; rural agricultural production,rural technology adaptation, rural processing and fortification. The producedfortifiedsorghumwithwheat,soybeanwithformerfortificationadditivesaimedto safe food and health bymodifying local foods in rural and urban areas forpregnancies,infants,childrenandadults.Itbasedonthatpresenceofabulkoffoodmaterialsandcapabilitytoproduceothers,abilitytoformulatenutritivefoodandtheirproductiontechnologycanaccessdevelopmentoffoodsecurityinruralareas.Themethodologydependsonthe information’sobtainedfromhistoricalliterature,historicalsurveys,proposedproperexpectedtechnologyforfortificationcomponentsthroughbasalfoodqualitycontrolofsorghumproduction,soybeancurrentandfutureproduction,technologytransferandadaptabilityofprocessingmachines,screeningandbiometricalscientificresearches,fortificationexpectingnutritionalbalance.Designingoflocalmademachinesformilling,boiling,roastingand packaging by transfer of technology and innovation adopted. Formulationoffortifiedsorghum.Alsoruralprocessingtechnologyformulated.Theanalyzedresultsofliterature,screeningtests,surveyandscientificresultsshowedthatruralproductionofsoybeanadaptioncanwellbesucceeded,ruralmanufacturingofthebasicandfortifiednutritionalcomponentscanbedone,systematicresearchesonsomeSudanesedietsuchasfortifiedcookedsorghumsoftsheets(Kisra),fortifiedthin porridge (Madeda), fortified thick porridge (Logma or Asida) with goodprotein,fats,mineralsandfattyacidscanbeeasilyadopted.Wecometoconcludethattheadaptationoffortifiedsorghumtechnologycanbetoproducedifferentfortifiedsorghumproductsfordifferentkindsofpeoples;adults,children,infantsandpregnancies.Andthetheoriesgavepositiveresultsthroughtheanalysisofdifferentfortificationcomponentsthroughsimpletechnology.Finallytacticsandstrategiesweredesignatedforsorghumfortification.

Keywords: Foodsecurity;Nutritionalelements;Aminoacids;Sorghum;Fortification;Soybean;Porridge

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IntroductionTheprevioussituationistorecoverneedsforfortificationsisforprotein-energymalnutritionwhichisoneofthefourmajorformsofmalnutritionindevelopingcountriesthatpreviouslydonebyaddingnutritivecomponentstoSorghumflour.Soybeansisoneoftheworld’smostvaluableoilseedlegumeswithtremendouspotential for alleviating protein-based malnutrition and thedemand for soybean is relatively high because of high cost ofothersourcesofproteinsuchasmeat,eggsandevencowpeas[1]usedtofortifiedwheat inmanyareasoftheworld.Proteinin human diets is obtained from several sources that includecereals vegetables, legumes, meat, egg, milk, and fish, of allthese sources fromanimalswas regardedas thebest becauseof its amino acid content [2]; however, the cost of animalprotein is increasingeveryday.Formostdevelopingcountries,unavailability has resulted in to looking for other alternativesproteinsources.newtechnologieshashelpedtosegregatethereadilydigestiblefractionsoffoodsfromnon-digestiblefractionsuch as vegetable protein, this has changed the eating habitsof many countries that only the digestible are consumed thisgradual enriched of cereal based foods with oil seed proteinshasreceiveandconsiderableattentiontherehasbeenatrendtoincorporateflourfromvarioussourcesintocerealproductssuchasSoyflour[3].

In Sudan, and other developing countries, shortage of wheatandhardcurrencytoimportadequaterequiredquantitieshaveresultedintheuseofsorghum,milletandotherlocalcerealsforbaked products. Sudanese food habit changed andwheat hasbecomesanessential grain cropand itsproduction representsaspecialposition inagriculturalpolicies, forboostingdomesticproductionandcurbswheatimports.

Food security a condition related to the supply of food, andindividuals'accesstoit.Concernsoverfoodsecurityhaveexistedthroughout history. The final report of the 1996 World FoodSummitstatesthat foodsecurity"existswhenallpeople,atalltimes,havephysicalandeconomicaccesstosufficient,safeandnutritiousfoodtomeettheirdietaryneedsandfoodpreferencesfor an active and healthy life" Raj [4,5]. The goal of concept:Foodinsecurity,ontheotherhand, isasituationof"limitedoruncertainavailabilityofnutritionallyadequateandsafefoodsorlimitedoruncertainabilitytoacquireacceptablefoodsinsociallyacceptableways",accordingtotheUnitedStatesDepartmentofAgriculture(USDA)[6].NeverthelessalsoFoodsafetydescribinghandling,preparation,andstorageoffoodinwaysthatpreventfood borne illness; include the origins of food including thepracticesrelatingtofoodlabeling,foodhygiene,foodadditivesandpesticideresidues,aswellaspoliciesonbiotechnologyandfoodguidelinesforthemanagementofgovernmentalimportandexportinspectionandcertificationsystemsforfoodsassociatedwithbiotechnologyandinnovation.

Statement of the problemThe problem in Sudan andmany African countries is using oflow quality cereal crops such as sorghum grains that can lead

to malnutrition among poorer peoples specially that affectedby conflicts., and theneed for fortification is a crucial issue toovercomethenutritionalvaluebalance.

The objective of the studyTheobjective of this study is to design strategies to producedfortifiedsorghumwithwheat,beanandothernaturaladditivesaimedtosafefoodandhealthbymodifyinglocalfoodsinruraland urban areas for pregnancies, infants, children and adultstroughfortifyingcookedsorghumsoftsheets(Kisra),fortifiedthinporridge(Madeda),fortifiedthickporridge(Logma or Asida)withgoodprotein,fats,mineralsandfattyacids.Andthenewproductinspiteoffoodsecurityitcanbemodifiedasaninternationaldietfornativecitizensorothers.Fortifyingsorghumtoimprovebothphysicalandnutritionalvalueofsorghumdifferentdietthroughproposed nutritional components and conceptional plane toadoptstrategicplanetokeepfoodsecurity,byimprovementoftraditionalfoodthroughthefollowingbandsideasandconcepts;Foodsecurity,safety,biotechnology,Innovationandtransmissionoftechnology.

Hypothesis and assumption of the studyThestudybasedonthetheorythatpresenceofabulkof foodmaterialsandcapabilitytoproduceothers,abilitytoformulatenutritive food and their production technology can accessdevelopmentoffoodsecurityinruralareas.AndFoodsecurityforhealthyfoodcanbeachievedthroughfortificationofsorghumforpoorerruralpeoples.Foodfortificationshaveapositiveimpacton in food safety and security. And the following assumptionswereconsideredinthisstudy:

1. Asfoodfortifiedthequalityoffoodimproved.

2. Innovationsand technology transferpush thedevelopmentoffoodsecurity.

3. Trainingandknowhowfornewtechnologyraisefoodsecurityamongpoorer.

MethodologyThemethodologydependsonthepreviousstudiesandorganolepticscreening,researchesthroughthefollowings:

Processing technologyTheresearchdependsonhistoricalliterature,historicalsurveys,for fortificationcomponentsthroughbasal foodqualitycontrolofsorghumproduction,soybeancurrentandfutureproduction,technology transfer and adaptability of processing machines,screeningandproposedfortificationnutritionalbalance.Andthetechnology required for designing of localmademachines formilling,boiling,roastingandpackagingbytransferoftechnologyand innovationadopted. Formulationof fortified sorghumandruralprocessingtechnologyformulated.

Formulation of fortified sorghum foodCalculationofproposednutritional factorswerecarriedoutbycalculationof eachnutritional component in each gain andhesumofexpectednutritionalfactors.Theproposednutritivevalue

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of7.0:2.0:1.0bytaking70%Sorghum,20%soyand10%wheatflourandmixedwitheachother to formthe fortifiedflour fordifferentSudanesesorghumproducts.

Organoleptic screeningOrganoleptic properties of fortified traditional sorghummeals namely; "Kissra"a, "thin porridge" and "stiff porridge".The sensory evaluation by 10 trained panelists; using scoringprocedure according to the methods describe by Alabia andAnnounyle [2]. Anumerical hedonic scale ranging is from1 to10(1isverybadand10forexcellent)usedinformerstudiesforsensory evaluation according to Larmond [7]. Ten experiencedjudgesparticipatedintheevaluationtest.

Histological Literature Review Cereals grainsStarch is the main component in the carbohydrate fractionaccounting for65-75%of thegraindryweightofwhichwheatstarch(29%)[8].Starchisacarbohydrateprimarilycomprisedoftwopolysaccharides,namelyamyloseandamylopectin[9,10].

SorghumSorghum (Figure 1) is an important source of energy, protein,vitaminsandmineralsformillionsofthepoorestpeopleintheseregions.Sorghumandmilletsaregrowninharshenvironmentswhere other crops grow or yield poorly. They are grownwithlimited water resources and usually without application ofany fertilizersorother inputsby small-holder farmers inmanycountries. Therefore, and because they are mostly consumedbydisadvantagedgroups,theyareoftenregardedtoas"coarsegrain"or"poorpeople'scrops".Theyarenotusuallytradedintheinternationalmarketsoreveninlocalmarketsinmanycountries.Sorghum is theoneof thefirst crops inEastAfrica [11]. Ithasbeenimportantcropinthesemi-aridtropicsofAsiaandAfricaforcenturies.AllofthesorghumcultivarstakenintocultivationarebelongtoSorghum bicolor (L.)Moench sp.Which iscommonlycultivatedincorporatedwithanimalhusbandry.Sorghumisthemoretolerancetodroughtandhottemperatures,diseases,pestsvarious soil typesandhavehigherwateruseefficiency,higherproductioncapacityfromunitarea[12].Inadditiontonutritive

valuewasimprovedwithrecentbreedingstudies.Furthermore,SorghumxSudangrasscultivarsisrecentlypreferredtocornassummer crop inmost regionsofWorlddue toglobalwarming[13].ThemainleadingproducersintheworldareIndia,Nigeria,US,SudanandMexico(Table 1)[14,15].

In Sudan there are many sorghum verities released the mostimportantonesareinTable 2[14].

Chemical composition of sorghum: He chemical compositiondepends on variety and seed parts; composition of someSudanesevarietieschemicalcompositionillustratedinTable 3.

Alldataareexpressedonadry-matterbasis[16].

Sudanese foods from sorghum: Sorghumwasused topreparedifferent types of foods as shown in Table 4. Sudan one ofthe African countries in which sorghum represents the firstconsumedcerealcrop.InSudan,asinotherdevelopingcountries,inadequate of wheat and hard currency to import sufficientquantitieshaveresultedtheneedsforuseofsorghum,milletandotherlocalcerealsforbakedproducts.Thereforearemanytypesoffoodsthemostimportantonesare;"Fareek"roastedsorghumgrainsatmilkystage[17],"Balila"(boiledsorghumgrains) [18],"Kisra"(thinSheetbreadsofsorghum) [17],"Accedahorlogma"stuffporridgefromsorghumflour[17],"MadidaorNasha"thinporridgefromsorghumflour [17],"Holomoreorabrey"Beveragefrom cooked [18], rooted fermented thick sheets of sorghumflour,"Bagania"alcoholicbeveragefromfermenteddry"Kisra"[18], "Marisa" Sour opaque beerswhich is Alcoholic Beveragefromfermentedsorghum[18],"Aragi"alcoholicbeveragefromfermentedsorghumflour[18].Butthemostimportantonesforfooddietsare(Kisra),fortifiedthinporridge(Madeda),fortifiedthickporridge(Logma or Asida),asshowedinAppendix1-3[17-19].

WheatIn Sudan, with food habit change in the 1970s wheat hasbecomeanessentialgraincropandoccupiedspecialpositioninagriculturalpolicies,forboostingdomesticproductionandcurbswheat imports.Wheat inSudanrankssecondaftersorghumintermsof consumption.And there is aprogressive increased inwheatproductsamongurbanareas.Sudan’swheatconsumptionperayearsupposedtobe1milliontons[20].Worldwide,wheat

SorghuminSudan.Figure 1

CountryArea Production

(10³ ha) (% total) (10³ ha) (% total)United States 3674 8.3 14516 25

India 15300 34.5 12500 21.5Mexico 1830 4.1 6230 10.7China 1900 4.3 5310 91

Nigeria 6 000 13.5 4 000 6.9Argentina 688 1.6 2 016 3.5

Sudan 2925 6.6 1502 2.6Ethiopia 870 2 1000 1.7Australia 406 0.9 933 1.6

Burkina Faso 1250 2.8 917 1.6Total 34843 78.6 48924 84.1

World 44352 1 00 58190 1 00

Table 1:Leadingsorghumproducers,1990.

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Cultivar Year of release Area to be sown Varieties preferred by farmersDwarfwhitemilo 1957 Irrigatedandlowrainfallareas

WadAkar 1967 Lowtomediumrainfallareas Tub7(UmBenein7) 1971 Lowtomediumrainfallareas

Tub11(UmBenein11) 1971 Lowtomediumrainfallareas Tub22(UmBenein22) 1971 Lowtomediumrainfallareas

Dabar/1/1/1/1 1978 Irrigatedandmediumtohighrainfallareas GadamAlhamam 1978 Mediumtohighrainfallareas HageenDura-1 1983 Irrigatedandmediumtohighrainfallareas

Ingaz 1992 Irrigatedandmediumtohighrainfallareas Sheikan 1992 Irrigatedandmediumtohighrainfallareas

WadAhmed 1992 Irrigatedandmediumtohighrainfallareas

Pioneer877 1992 Irrigatedandmediumtohighrainfallareas HageenRabih 1996 Irrigatedandmediumtohighrainfallareas

Tabat 1996 Irrigatedandmediumtohighrainfallareas Aroseelrimal 2000 LowrainfallareasYarwasha 2003 Lowrainfallareas Bashayir 2008 Lowrainfallareas

Butana 2008 Lowrainfallareas

Table 2:SomeimportantreleasedSudanesesorghumcultivars.

VarietiesMoisture Protein Fat Fiber Ash Carbohydrates

(%) (%) (%) (%) (%) (%)(% w/w) (N×6.25) (% w/w) (% w/w) (% w/w) (% w/w)

Daber 8 10-12.0 3.79 2.73 1.27-1.80 73.84Safra 8.8 15.5 3.66 3.02 1.71 67.81

Fakki Mustahi 8 14.12 4.3 1.96 1.5 70.12Feterita 8.8 12-15.6 3.3 1.33 1.3 73.27-69.67Hageen 7.6 12.22 3.73 1.33 1.31 73.8Tetron 7.87 11.1 3.34 1.63 1.54 76.16

Gadam Elhaman 7 11.15 3.5 2.15 1.56 74.64Himasi 6.9 8.8 369 1.46 1.65 *

Karamaka 6.8 12.46 3.4 2.25 1.13 77.6Tabat 8.65 9.83 2.23 2.94 1.15 73.96Mayo 8.65 * * * 1.9 75.76

Wad Ahmed 7 14.01 3.79 2.18 2.1 *Hyprid 6.01 12.22 3.85 2.3 1.76 76.16Mogud 7.9 * * * * 72.97

Table 3:ChemicalcompositionofsomesorghumgrainsinSudan.

Type of food Common names CountriesUnfermented bread Roti,rotii India

Fermented bread Kisra,dose,dosai,galletes,injera Africa,India

Thick porridge Ugali,tuwo,saino,dalaki,aceda,atap,bogobe,ting,tutukalo,karo,kwon,nshimba,nuchu,to,tuo,zaafi,asidah,mato,sadza,sangati Africa,India

Thin porridge Uji,ambali,edi,eko,kamo,nasha,bwakal,obushera,Ogi,oko,akamu,kafa,koko,akasa Africa,IndiaNigeria,GhanaSweet/sour opaque beers Burukutu,dolo,pito,talla WestAfrica

Sour opaque beers Marisa,busaa,merissa,urwaga,mwenge,munkoyo,utshwala,utywala,ikigage Sudan,southernAfricaNon-alcoholic beverages Mehewu,amaheu,marewa,magou,feting,abrey,huswa Africa

Table 4:Traditionalfoodsmadewithsorghum.

providesnearly55%ofthecarbohydratesand20%ofthefoodcaloriesconsumedglobally[21].Thewheatflourcontaininglargeamountofproteinandhighqualityofglutenisusedfornormalbread,whereasthatofloweramountofproteinismostlyusedfor confectionary or cakes [22]. Gluten inwheat is considered

to flour quality preference, which is formed by interaction oftwo proteins, gluten in and glia din in association with lipidsand pentosans during dough formation [23,24]. As a food,glutenisbest knownthatgivescharacteristicporousofbread[25]. It is alsoused inbreakfast cereals, as ameat andmilk

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proteinsubstituteforvegetarianproducts[25]andinfish food component[26].

Chemical composition of wheat: Bread wheat’s (Triticum aestivum L.) one of the world’s most important crops [27].The wheat flour containing large amount of protein and highqualityofglutenisusedfornormalbread,whereasthatofloweramountofproteinismostlyusedforconfectionaryorcakes[22].SudaneseAgriculturalCorporationreleasedmanycultivars; themost important ones are Debaira, Wadi Elneel and Elneelainwhich adapted Sudan conditions (Table 5). And among whichcultivarDebairagavethebestflourqualityforflatbreadmakingcomparedwiththeotherlocalcultivarsinvestigated.ThisstudyrevealedtheabilityofproducinggoodflatbreadfromSudanesecultivar[28].

SoybeanThe soybean (Glycine max) is an industrial crop extensivelycultivatedforitsoilandproteincontent.ItisoneofthefamiliesLeguminosae, subfamily Papilionoidae originated in EasternAsia, probably in north and central China [29]. It is believedthat cultivated varieties were introduced into Korea and laterinto Japan some 2000 years ago. Soybeans have been grownasafoodcropsincethousandsofyearsagoinChinaandothercountriesineastandsouthEastAsiaasanimportantcomponentintraditionalpopulardiet[29].

Inadditiontoitsversatility,thesoybeanisacommodityofuniquechemical composition. On a mean dry matter basis, soybeanscontain about 40% protein and 20% oil. Soybeans contain thehighest protein content among food crops; it is the secondhighestoil contentwith respect toall food legumes.Thus, thecompositionofsoyproductsrangeinproteincontentfromabout40%forfull-fatfloursto95%ormoreforproteinisolates[30].TheproximatecompositionofSoybeanflourandwheatflourshowed3.6%and9.0%moisturecontentrespectively,52.5%and12.9%protein,12.3%and1.5%fat,7.72%and1.2ashes,15.36%and76.4% carbohydrates, 10.36%and3.2%fiber respectively [31].Unlikeproteinsincerealssuchasrice;soybeanscontainalargenumberofproteinstypeswithanimportantfunctionalproperty[30]. In Sudan, as in other developing countries, shortage ofwheatandhardcurrencytoimportadequaterequiredquantitieshaveresultedintheuseofsorghum,milletandotherlocalcerealsforbakedproducts.InSudan,withfoodhabitchangewheathasbecome an essential grain crop and its production representsaspecialposition inagriculturalpolicies, forboostingdomesticproductionandcurbswheatimports.

Soybean in Sudan: There are two soybean cultivars in SudanobtainedbybreedingprogrammernamelySudanoneandSudan

two.Theirevaluationsshowedgoodyieldandgoodquality.TheproductionofSudanesehybridsstartstospreadinSudan,nowitwaswelladaptedtocentralSudanmainlyGezirascheme.Butthe program must include all the Sudan states through seedmultiplications.Itwillbesuggestedasanimportantcropinthefewcomingyears.

Chemical composition of soybean: Soybean provides a cheapsourceofhighqualityoilandprotein;thesefactorshaveledtosoybean becoming amajor industrial crop. However, soybeanhas also been cultivated and processed at household level inchinaformorethan2000yearsand,throughoutEastAsia,soybeanusedformanyfoodproducts.

Soybeans contain the highest protein content among foodcrops; it is the second highest oil content with respect to allfood legumes. Thus, the compositionof soy products range inprotein content from about 40% for full-fat flours to 95% ormoreforproteinisolates[32].Unlikeproteinsincerealssuchasrice;soybeanscontainalargenumberofproteinstypeswithanimportantfunctionalproperty [32].

Soyflourisoftenmixedwithotherflourstoincreasetheproteincontent, and soymilkprovidesanalternative sourceofproteinforpeopleallergictotheproteinincow’smilk[33].

Furthermore,onameandrymatterbasis,soybeanscontainabout40%proteinand20%oil.Soybeanscontainthehighestproteincontentamong foodcrops; represented thesecondhighestoilcontentwithrespecttoallfoodlegumes.Thus,thecompositionofsoyproductsrangeinproteincontentfromabout40%forfull-fatfloursto95%ormoreforproteinisolates[30].TheproximatecompositionofSoybeanflourcomparedtowheatflourshowed3.6%and9.0%moisturecontentrespectively,52.5%and12.9%protein,12.3%and1.5%fat,7.72%and1.2ashes,15.36%and76.4% carbohydrates, 10.36%and3.2%fiber respectively [31].Unlikeproteinsincerealssuchasrice;soybeanscontainalargenumberofproteinstypeswithanimportantfunctionalproperty[30].Theproductionoffloursfromsoybeansinvolvestheremovalofhullstoproduceafullsoyfloursorremovalofbothhullsandoilfractionstoproducedefattedflour.Full-fatanddefattedsoyfloursrepresentbasicfloursofsoyproteinthatcanbeproducedbysimple,uncomplicatedandlowcostprocesses,andproperlyprocessedsoyflourshaveexcellentnutritionalvalue.

Production of soybean in small farm holdings: Inspiteofscarcityof sustainable land and high cost of land preparation, otherdifficulties such as difficulty in obtaining certified viable grainsandadaptableseeds,limitedmarketdisposalgrains,inadequateawarenessofsoybeanasanimportantcropcanbeovercomebyextensionagenciesandfarmerscanbeeasilyadopttodifferenttechnicalaspects.

Cultivar Canadian Debaira Wadi Elneel Elneelain

Moisture (%) 10.4 12.07 11.5 12

Protein (%) 14.36 13.57 11.97 10.77

Ash (%) 0.35 0.55 0.41 0.5

Fat (%) 1.01 1.22 1.13 1.04

Table 5:ChemicalcompositionofthefloursofthethreelocalwheatcultivarsandCanadianwheatflour.

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Adaptation of soybean technology: Agricultural technologygeneration is an institutional research system designed toimproved technologies and knowledge for use in Agriculture.For a technology to make impact, it must provide severaldisadvantages, the most important being that the technologyshouldbeaffordabletotheclientandshowapparentreturnsoninvestment.Toavoidrejectionandfaultyoftechnologyfarmersinvolved in the screening research technology, transfer andadaptationtoachievegoalsthetechnologymustbe:

1. Technologicallyfeasible

2. Economicallyviable

3. Socioculturalcompatiblewiththeexistingfarmingsystems

Agricultural technology transfer can be conceptualized as thefunctiondesignedtodisseminateimprovedtechnologiestotheend-users [33]. To be sustainable, the systemmust teach thefarmersthroughaninformaleducationalprocessthatemphasizesownership, and theneed for self-reliance, and theencourageslocalleaderships.

Sorghum fortificationSorghum is consumed in Sudan in fermented forms,mainly asKisra (local thin bread), aceda (thick porridge) andnasha (thinporridge), but several studies have shown the possibility ofincorporatingit,bothaswholeanddecorticatedgrain,inwheatflouratvariouslevelstoproducebreadwhenwheatisinshortsupply [34](Figure 2).

Role of soybean to increase protein: Hegazy and Ibrahim

[35], EL kalit and Tinay [36] they reported that substitution ofwheat flourwith soybean flour increased the protein content.Addition of soybean flour cause increase in protein [37]. Theincrease inash content couldbeattributed to thehigher levelofashcontentinthesoybeanandcocoyamflourthanthewheatflour[38].DhingraandJood[37]postulatedthatincreaseinfatand ash contents could be due to increase the level of addedsoybean flour. Apotiola and Fashakinly who found in a studyofsubstitutionofwheatflourwithcocoyamandsoybeanflourincreased the protein content [39]. Crude fiber measures thecellulose, hemicelluloses and lignin content of food; the crudefiber content of thewheat flourwas the lowestwhile that ofsoybeanflourwasthehighest [37-40],andObasiaexplainedthataddingofsoybeanaffectedspreadratio [41].

Effect of fortification on changing in physical properties:Thereisadecreaseinspreadratiofactorofbiscuitsasanincreaseinthicknessofbiscuitwhichmaybeduetoproteinpresenceinthesoybeanflour;thisbecauseproteinhasmorebindingpowerandit

blindswaterandrestrictedthespreadofthebiscuits [42,43].Thevaluesofthewaterabsorptioncapacitywasveryhighespeciallyinsoybeanflourbecauseproteinconsistsofsubunitsstructureanddissociatesonheatingandproteinhavemorewaterbindingsite.Neverthelesswheatgivessheetbreadselasticcharacterandsomenutritionalelements.

Effect of fortification on chemical compositions: Thefortificationusing Sudanese Sorghum cultivars (Dabar), Sudanese Wheatcultivars(Debaira),andSudaneseSoybeanhybrid(Sudanone),by10% incorporatedwheat for improvingphysical characteristics,10,15or20%soybeantoincreasenutritivevalueofsorghum.Theproposednew technologyof improveprotein, fat andashcontents[18]asshowninTable 6.

Food fortification or enrichment is the process of addingmicronutrients(essentialtraceelementsandvitamins)tofood.Nutrientsupplementationof foodswasmentionedforthefirsttime in the year 400 B.C. by the Persian physicianMelanpus,who suggestedadding ironfilings towine to increase soldiers'"potency"[44]. Itmaybeapurelycommercialchoicetoprovideextranutrientsinafood,whileothertimesit isapublichealthpolicywhichaimstoreducethenumberofpeoplewithdietarydeficiencies within a population. Diets that lack variety canbe deficient in certain nutrients. Sometimes the staple foodsofa regioncan lackparticularnutrients,due to the soilof theregion or because of the inherent inadequacy of the normaldiet.Additionofmicronutrients tostaplesandcondimentscanprevent large-scale deficiency diseases in these cases. Whileit is true that both fortification and enrichment refer to theadditionofnutrientstofood,thetruedefinitionsdoslightlyvary.As defined by the World Health Organization (WHO) and theFoodandAgriculturalOrganizationoftheUnitedNations(FAO),fortificationrefersto"thepracticeofdeliberatelyincreasingthecontentofanessentialmicronutrient,i.e.,vitaminsandminerals(includingtraceelements)inafoodirrespectiveofwhetherthenutrientswereoriginally in the foodbeforeprocessingor not,soasto improvethenutritionalqualityofthefoodsupplyandtoprovideapublichealthbenefitwithminimalrisktohealth,"whereasenrichmentisdefinedas"synonymouswithfortificationandreferstotheadditionofmicronutrientstoafoodwhicharelost during. For soybean fortification, portions ofmillet grainswere replacedwith separatelyweighed soybeans at 0, 10, 20,30and40%replacementlevels.Thesoybeanswerepre-soakedinde-mineralizedwater for2hoursandboiled for20min intoinactivatetrypsininhibitoractivityandreducebeanyflavor[45].

Components of fortification Sorghum, Soybean andWheatgrains.

Figure 2

Sorghum components Moisture content

Protein content

Fat content

Ash content

Sudanese sorghum flour 100% 6.62 11.6 4 1.68Sudanese wheat flour 100% 12.07 13.57 1.22 0.55Sudanese soybean flour 100 % 3.6 42.5 22.3 7.72Mixed sorghum wheat flour 7.165 11.797 3.722 1.567Fortification of Sorghum, wheat and soy:10% soy fortification 6.863 14.887 5.552 2.17115 % soy fortification 6.712 16.432 6.467 2.21320 % soy fortification 6.561 17.977 7.382 2.54

Table 6:Comparativenutritionalvaluesofsoybeanproposedfortification.

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Focusing nutritional significance of soy products in the humandiet reclaimed that Soybeans are unique among the legumesbecausetheyareaconcentratedsourceofisflavones.Anutrientprofile and phytochemical contributions of Soy’s nutritionistsfocusedinenhancingpeopleconsumemorebeansingeneralandmoresoyfoodsinparticular[46].

Soybean subjected to soaking, blanching, roasting, dehulling,dryingandmillingreducedanti-nutritionalfactorssuchashaemagglutinin from 2560 in unprocessed to 10 soy; and trypsininhibitor from 40.2mg/g to low levels inmost processed soy.Soybeanfortificationintheratio1:3improvedtheashcontentofpap8-11fold;protein,4-5foldsandfat,about2fold.Combinationofsoakingandroastingarerecommendedforpromotionamongruraldwellersbecauseoftherelativecheapnessandreasonableorganoleptic acceptability levels [47]. Subjecting of 22 to 28yearsoldmanstoincorporationofricewithsoybeandietsfor11days;linearregressionofproteinmeanslevelswas93.35mgN/kgbodyweight/day.Thedigestedmeanswere78.8%,82.4%and81.4%,andnetproteinconsumedwas57.1%,59.3%and64.8%consequently,showingthatgoodproteinincorporatedwithsoyhavehighnutritivevaluecomparetopurelocalone[48].Addingsoybean to Hausa koko by fortified with soybean up to 40%usinganalysisofVarianceandTurkeytestingfortheseparationof means (p<0.05); replacement level to improve the proteinquality on acceptability, and found that a general increase inacidity with increasing percentage of soybean in the mixture.Lacticacidbacteriagrowthwasacceleratedwiththeadditionofsoybeanfrom106to109cfu/gafter12hoffermentation.Taste,odorandoverallacceptabilityweresignificantlyandnegativelyaffected above 40% soybean content. Color significantlyimprovedupon additionof soybeanswhereas texturewasnotnoticeablyaffected[49].Fermentedtwocassavacultivarsfor3dayswiththe incorporationofsoybeanresidueor full-fatflourat 25% (w/w) to produce gari., resulted in that water activityof incorporated cassava -soybean gari was <0.7, the swellingcapacitywas2.5to3.3,pHwas5.1±0.2,totalcyanidewas0.8to1.3mg/100gandcrudeproteinwas8to12%(w/w)greaterthanthe1to2%(w/w)oftheunfortifiedgari [50]. AsoutlinedbytheFAO,themostcommonfortifiedfoodsare:

Cerealsandcerealbasedproducts

Milkandmilkproducts

Fatsandoils

Accessoryfooditems

Teaandotherbeverages

Infantformulas.

Thefourmainmethodsoffoodfortification(namedastoindicatetheprocedurethatisusedinordertofortifythefood):

1. Bio fortification (i.e., breeding crops to increase theirnutritional value, which can include both conventionalselectivebreeding,andmoderngeneticmodification)

2. Syntheticbiology(i.e.,additionofprobioticbacteriatofoods)

3. Commercial and industrial fortification (i.e., flour, rice, oils(commoncookingfoods))

4. Homefortification(e.g.,vitaminDdrops)[51].

Food supplementsThereareseveralmaingroupsoffoodsupplementslike:

• Vitaminsandco-vitamins

• Essentialminerals

• Essentialfattyacids

• Essentialaminoacids

• Phytonutrients

• Enzymes

Inmostcountries,sugarfulfillsthecriterialistedbytheCouncilof Food andNutrition of theNational Academyof Sciences oftheUnitedStatesasagoodvehicleforfortificationwithspecificnutrients [52,53]. Inmost countries, sugar iswidely consumedby the population in quantities that show little daily variation,thus facilitating decisions about fortification levels. The retailpricerangeofsugargenerallyplacesitwithinreachofthelowersocio-economicendofagivenpopulation,andinmostcountriessugarproductioniscentralized,whichpermitseasiercontrolandregulationofthefortificationprocess.

Fortification for body buildingDespite having some scientific basis, but with controversialethics, is the science of using foods and food supplements toachieveadefinedhealthgoal.Acommonexampleofthisuseoffoodsupplements istheextenttowhichbodybuilderswilluseamino acidmixtures, vitamins and phytochemicals to enhancenatural hormone production, increase muscle and reduce fat.The literature is not concrete on an appropriate method foruseoffortificationforbodybuildersandthereforemaynotberecommendedduetosafetyconcerns[54].

Forprogrammersof fortification indevelopingcountries,someadditionalfactorshavetobeconsidered:

• Thefoodvehicleshouldbeconsumedbypracticallyallthepopulation;

• Thedailyintakeofthecarrierfoodshouldbeessentiallyconstant;

• Fortificationshouldnotaltertheorganolepticcharacteristicsofthevehicle;

• Productionandprocessingofthefoodvehicleshouldbecentralized;

• Thecostofthefortificationshouldbeeconomical.

Organoleptic acceptance of fortified soybean in some Sudanese diet: OrganolepticresearchesconductedinSudanforintroducingofSoyindietshowedpositiveresults.Additionand10and15%soy to wheat flour yielded acceptable baked bread and othertypesofcakes.AlsoMohammedetal.[18] usedsoywithwheatformakingbiscuits improvenutritional valueswith top scores.

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Additionof10,15%soyand10%soyand10%wheat toSheetbread“Kisra”topscored,whilethescoringreducedfrom20to25%ofsoyduetothenewtasteofsoyinSudan.Butinthenearfuture the acceptance will gain high score with an increasingin soy percentage can be achieved. Also an experiment usedto investigate 10 and 15% in thin porridge also showed highscores.FromtheseexperimentsofusingSudan IvarietyofsoywithSudanesewheatandSorghumpromotethefortificationinSudanforsorghumfortificationand just feworganoleptictestsarerecommendedfordifferentstates.

Food securityFood security conditions related to the supply of food, andindividuals'accesstoit.Concernsoverfoodsecurityhaveexistedthroughout history. The final report of the 1996 World FoodSummit states that food security existswhen all people, at alltimes,havephysicalandeconomicaccesstosufficient,safeandnutritiousfoodtomeettheirdietaryneedsandfoodpreferencesforanactiveandhealthylife“Raj[4,55].Householdfoodsecurityexistswhenallmembers,atalltimes,haveaccesstoenoughfoodforanactive,healthy life[56]. Individualswhoarefoodsecuredonotliveinhungerorfearofstarvation [57].TheWHOstatesthat there are threepillars that determine food security: foodavailability,foodaccess,andfooduse[58].TheFAOaddsafourthpillar:thestabilityofthefirstthreedimensionsoffoodsecurityover time [57]. In 2009, the World Summit on Food Securitystated that the "four pillars of food security are availability,access,utilization,andstability" [59].Asof2015theconceptoffoodsecurityhasmostlyfocusedonfoodcaloriesratherthanthequalityandnutritionof food.Theconceptofnutritionsecurityevolved over time. In 1995, it has been defined as "adequatenutritional status in terms of protein, energy, vitamins, andmineralsforallhouseholdmembersatalltimes".

Thegoalofsoybeanfortificationwithrespecttofoodinsecurity,isreclaimableapproachtofoodinsecuritysuchasasituationof"limited or uncertain availability of nutritionally adequate andsafe foodsor limitedoruncertainability toacquireacceptablefoodsinsociallyacceptableways",accordingtotheUnitedStatesDepartmentofAgriculture(USDA) [60].

World Summit on Food Security: The Food and AgricultureOrganizationof theUnitedNations (FAO) called the summit inresponse to widespread under-nutrition and growing concernaboutthecapacityofagriculturetomeetfuturefoodneeds.Theconferenceproducedtwokeydocuments,theRomeDeclarationon World Food Security and the World Food Summit Plan ofAction[55,61].

Food safetyFood safety is a scientific discipline describing handling,preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that shouldbe followed to avoid potentially severe health hazards. In thisway food safety often overlaps with food defense to preventharm to consumers. The trackswithin this line of thought aresafetybetweenindustryandthemarketandthenbetweenthemarket and the consumer. In considering industry to market

practices,foodsafetyconsiderationsincludetheoriginsoffoodincluding the practices relating to food labeling, food hygiene,food additives and pesticide residues, as well as policies onbiotechnologyandfoodandguidelines for themanagementofgovernmental import and export inspection and certificationsystemsforfoods.Inconsideringmarkettoconsumerpractices,theusualthoughtisthatfoodoughttobesafeinthemarketandtheconcernissafedeliveryandpreparationofthefoodfortheconsumer.

Food can transmit disease from person to person as well asserve as a growth medium for bacteria that can cause foodpoisoning. Indevelopedcountriesthereare intricatestandardsfor food preparation, whereas in lesser developed countriesthemainissueissimplytheavailabilityofadequatesafewater,whichisusuallyacriticalitem.Intheory,foodpoisoningis100%preventable.

BiotechnologyBiotechnology is the use of living systems and organisms todevelop or make products, or "any technological applicationthat uses biological systems, living organisms or derivativesthereof, tomake ormodify products or processes for specificuse"(UNConventiononBiologicalDiversity,Art.2).Dependingon the tools and applications, it often overlapswith the fieldsof bioengineering, biomedical engineering, bio manufacturing,molecularengineering,etc.Forthousandsofyears,humankindhas used biotechnology in agriculture, food production, andmedicine [2].Theterm is largelybelievedtohavebeencoinedin 1919 by Hungarian engineer Károly Ereky. In the late 20thandearly21stcentury,biotechnologyhasexpandedto includenew and diverse sciences such as genomics, recombinantgene techniques, applied immunology, and development ofpharmaceuticaltherapiesanddiagnostictests.BiotechnologyinSudanwaspracticedonbreedingof soybeans;but thereweremuchgood technical traditionalknowledge reported;and theyprovide good knowledge which can modify biotechnology forproduction of fermented foods incorporated with soybean,besidemoredevelopmentofbreedingofsoy.

Innovation and technology transferInnovation: Isdefinedsimplyasa"newidea,device,ormethod"

[62].However,innovationisoftenalsoviewedastheapplicationof better solutions thatmeetnew requirements, unarticulatedneeds,orexistingmarketneeds[63].Theterm"innovation"canbedefined as somethingoriginal andmore effective and, as aconsequence,new,that"breaksinto"themarketorsociety [64].Itisrelatedto,butnotthesameas,invention [65].Inindustrialeconomics,innovationsarecreatedandfoundempiricallyfromservicestomeetthegrowingconsumerdemand[66,67].

Drucker identified seven sources of opportunity that willultimatelydriveinnovation,theyare:

1. Theorganizationsownunexpectedsuccessesandfailures,andalsothoseofthecompetition.

2. Incongruities, especially those in a process, such asproduction, distribution, or incongruities in customerbehavior.

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3. Processneeds.

4. Changesinindustryandmarketstructures.

5. Changesindemographics.

6. Changesinmeaningandperception.

7. Newknowledge[68]

According toDrucker, thereare three conditions thatmustbemetforaninnovationtobesuccessfulincluding:

1. Innovation is work. It requires knowledge, ingenuity,creativity,etc.Plus,innovatorsrarelyworkinmorethanonearea,beitfinance,healthcare,retailorwhatever.Thisworkrequiresdiligence,perseveranceandcommitment.

2. Tosucceed,innovatorsmustbuildontheirownstrengths.Theymust lookatopportunitiesoverawiderange,andthen ask which of the opportunities fits me, fits thiscompany. Theremust be a temperamental fit with thepractitionerandalinktobusinessstrategy.

3. Innovationisaneffectineconomyandsociety,achangein the behavior of customers, of teachers, of farmers,of doctors, of people in general. Or, it is a change in aprocess, in how people work and produce something.Innovationmustalwaysbeclosetothemarket, focusedonthemarket,andmarketdriven[68].

Sources of innovation and goal achievement: To achieve thegoals of innovation the Originalmodel of three phases of theprocess of Technological Change that depends on invention,innovationanddiffusionoftechnologyasshowninFigure 3.

However, innovation processes usually involve: identifyingcustomerneeds,macroandmeso-trends,developingcompetences,andfindingfinancialsupport.

Technology generation (innovation) and transfer: Agriculturalscientistsaretypicallytrainedtomanageagriculturalinnovationasaprocessofverticaltransfer,i.e.,bringinforeigntechnologiesand adapting and transferring them to farmers through bestfarmers,headmen’sof societiesand systematicgovernmentalexperts.

Inordertoaccesstheseresources,aparticipatoryandinteractiveprocessneedstobeadoptedthroughwhichfarmers;ideasandneedscanbedirectlyinvolvedwithscientistsindevelopingfoodrecipesandprototypetechnologies.

Government policies in innovation: Giventhenoticeableeffectsonefficiency,qualityoflife,andproductivegrowth,innovationisakeyfactorinsocietyandeconomy.Consequently,policymakershave long worked to develop environments that will fosterinnovation and its resulting positive benefits, from fundingResearch and Development to supporting regulatory change,fundingthedevelopmentofinnovationclusters,andusingpublicpurchasingandstandardizationto'pull'innovationthrough.

Innovation for soybean production in Sudan: Innovationmustbeadaptedtoraisebreedingforsoybeanasanationalflora.Onthemanufacturingroastingandmillingequipment’s innovation

governmental instituteshavevitalandcrucial impact toaccessprotection soybean products formulations and technology forpoorerpeoples.

Technology generation (innovation) and transfer: Agriculturalscientistsaretypicallytrainedtomanageagriculturalinnovationasaprocessofverticaltransfer,i.e.,bringinforeigntechnologiesand adapting and transferring them to farmers through bestfarmers, headmen’s of societies and systematic governmentalexperts. In order to access these resources, a participatoryand interactive process needs to be adopted through whichfarmers;ideasandneedscanbedirectlyinvolvedwithscientistsin developing food recipes and prototype technologies. Thetechnologycanbetransferhouse(Figures 4-8)machinestomeetruralandsunurbanareas.

Integration of Innovation and technology transfer in sorghum food security fortificationFood security to improve nutritional value of sorghum can beachievedby small numberofmajor crops, e.g., Soybean; haveformed an increasing share of the food energy, protein, fat,andfoodweighteatenbytheworld'spopulationoverthepast50 years [69]. Since 1961, human diets across theworld havebecomemorediverse intheconsumptionofmajorcommodity

Originalmodelofthreephases.Figure 3

Minorhouseholdhandmilling.Figure 4

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staple crops, with a corollary decline in consumption of localor regionally important crops, and thus have become morehomogeneousglobally[69].

Processing of fortification componentsDough: Dough has been described as the most complicatedrheologicalmaterialatpresentknowntoman(M.Reiner)becausetherheologicalpropertiesofdougharecloselyconnectedwithbaking characteristics of flour; tests had to be developed longbefore viscos-elastic measurement was properly understood.Hence, these testswere empirical and used at that time on avery large scale because nothing better is available [70]. Thedesirablerheologicalcharacteristicsofdough(stickiness,mixingrequirement, water absorbance) together with the color andappearanceofloafareofimportanceaswell[71].

Milling techniques:Differentmillingprocesses(handpounding,rollermilling, and abrasivedecortication-hammermilling) [72].Selected milling processes A weakness in this study was thathand pounding and brasive decortication-hammer milling,whichhavebeenperfectedovertimeonthebasisof feedbackfromconsumers,werecomparedwith two-stage rollermilling,aprocesswhich is at anearlydevelopment stage for sorghummilling. Thus, rollermilling, aswas applied to sorghum in thisstudy,may not have been satisfactorily optimized, and hence,itsperformancewasprobablyunfairlycomparedtothoseoftheotherprovenmillingprocesses[72].

Small-scale service and/or semi-commercial milling: While adiverse choice of small abrasive decorticators exists [73], onlytheRIIC/PRLtypedehullerwillbeconsideredhere.Thisdehulleris perhaps the most suitable for most sorghum processorsas it seems to be themost 150 affordable in terms of capitaland maintenance costs, when compared to other availabledecorticators,suchasthePeriTech[72].

Comparative performance of the milling processes extraction ratesThemost notable observation concerning performance of thethree processeswas that on average rollermilling gavemuchhighermealextractionofapproximately11%(84g/100g)morethan hand pounding (74 g/100 g) and abrasive decortication-hammer milling (76 g/100 g). The latter two processes gaveessentiallythesameextractionrate.Extractionrateinthiscasewas determined as the level of yield at which the meal wasconsidered acceptable in quality,whichwas practically judgedsubjectively [72] (Table 7).

The8mincycleisderivedfromtheobservedpracticalmaximumresidencetimefordecorticating10kgsorghumbatchesbythecommercialmillengagedinthisstudy.

Energy efficiency: The rollermill used in this studywasdrivenbytwo3-phasemotorsof7.5kWand5.5kW.Thus,inanhourthismill would use 13.0 kWh of energy to produce 418 kg ofmeal, expending on average 1 kWh for every 32.2 kg ofmealproduced. In comparison, the dehuller and hammermill weredrivenbytwo3-phasemotorsof5.5kWeach.Onaveragethesemotorswouldexpend11kWhofenergytoyield142kgofmeal.Thus12.9kgofmealwasproducedperkWhofenergy.Theseenergy estimates demonstrate that the roller mill is superiortoabrasivedecortication-hammermilling (whenapplied in thebatchmode) inenergyefficiency.Muchof theenergywastagewith theabrasivedecortication-hammermilling is141probablyassociatedwith the loading andunloading stages.As such, forcommercial production of sorghum meal with the abrasivedecortication-hammermill, a switch to thecontinuousprocessmodeisprobablynecessarytominimizeenergylosses [72].

The Milling Process: AsPomeranzdeterminemillingprocessbywhich wheat is ground into flour. Separating the wheat graininto its constituents (bran, germ and endosperm) involves thefollowingprocesses[74]:

StoringAs wheat arrives in the mill it is passed through a cleaningprocesstoremovecoarseimpuritiesandisthenstoredaccordingtoitsquality.Thisismainlydeterminedbythehardness,proteincontentandglutenqualityofthewheat.

CleaningCleaning begins with screening to remove coarse and finematerialsandthegrainisseparatedbysize,shapeandweight.The finished product, whole pure wheat, is then passed intoconditioningbins.

ConditioningConditioning takes place before milling to produce uniformmoisture content throughout the grain. Moistening helps topreventbreak-upof thebran (hardouter layer)duringmillingand improvesseparationfromtheflouryendosperm(themassthatformsthewhiteflourofthegrain).

GristingAfter conditioning, different batches of wheat are blendedtogether (gristed) to make a mix capable of producing therequiredflourquality.

Milling Process Grain throughput Measured meal extraction rate Meal per hAbrasiveDecortication 188kg/h(25kgperbatchat8minpercycle;

loading,decorticationandunloading)757g/kg 142kg

HammerMilling1 836g/kg RollerMilling 500kg/h 418kg

Differenceinmealoutput 276kgPercentgaininmealoutputdueto

RollerMilling 194%

Table 7:EffectoftheMillingProcessontheSorghumMealOutput.

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MillingEssentiallythisistheseparationofthebranandgermfromtheendosperm and the reduction of the endosperm to a uniformparticle size (flour). This is done by a sequence of breaking,grinding and separating operations. The quality of the wheatgoingintothemill,e.g.proteincontent,willdeterminethetypesofflourtobeproduced.Byblendingtogetherthemanydifferentflour streamsproducedby themill, amiller cancreate furthervariationsinfeaturessuchasflourcolor.Forexample,verywhiteflours would come from the early streams only, while brownfloursinvolveusingmoststreams.Wholemealflourisproducedwhen all the streams, bran, germandflours areblendedbacktogetherwithnothingremoved.

Suggested improvements for Soy-sorghum milling processes: The biggest challenges in sorghummilling are associatedwiththe difficulty to remove the pericarp and the germ from theendosperm [74]. Thus modification of hammer mill usingSudanese local materials is the challenged formodification ofsoybeanmillingmachinestoprovidefortifiedsorghum.Itisnotimpossiblebutspecialconsiderationsmustaddtodomesticationandinnovationsinmillingtechnology.Theimprovementcanbeachievedthrough:

1. Inspiteofhammermillermillingcapacitylowerthanhammerbut using hammer milling the recommended to have fineproductofsoyandsorghum.

2. Manufacturing of hammer mills in Industrial research andconsultancy Center is recommended using innovation toproduce hammer mails that suite Sudan situation sincematerialsformanufacturinghammermillisavailableduetopreviousstudies.

3. Usingdiesel or Biodieselmotors in the very far areas fromgeneralSudaneseelectricitynetworks.

Type of processing machines: Therearemany typesofmillingand roasting equipment’s from house style to small-scale andmedium scalemachines. They can be closed according to thearea,feasibilitystudyandinfrastructureavailability(Figures 4-8).

Treatment of anti-nutrition’sThere are many anti-nutritional compounds such as Tannins,Phytohaemagglutinins, Protease inhibitor, Estrogenic factors,Phyticacid,Dihydroxyphenylalanine,Amylaseinhibitor,Cyanogen’s,Phytohaemagglutinins,Flatulencefactor,GlucosinolatesandAnti-vitamin D factor found in the three crops (Soy, Sorghum andwheat)[75].Treatmentofsoy,sorghumandwheatanti-nutritionalfactorscantreatedbymanymethodssuchas;Heattreatment,Autoclaving(121°C:15-30min),Fermentation,Roastingat100°Corhigher,Steamautoclaving(120°C:2h),Micronizing,Aqueousheattreatment,(100°C:10min),Solventextractionwithhexane,Aqueous extraction (18h), Soaking inwater,Microwaving andSoakingincoppersulfatesolution.

ConclusionWecometoconcludethat:

Small-scalesoybeanmachines.Figure 5

Small-scalesoybeanmachines.Figure 7

Hammermill.Figure 6

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1. The adaptation of fortified sorghum technology can beadopted in agric. production of soybean and sorghum,formulation, quality control analysis, designing ofmachinestoproducedifferentfortifiedsorghumproductsfordifferentkindsofpeoples;adults,children,infantsandpregnancies.Andthetheorygivespositiveresultsthroughthe analysis of different fortification tools componentsthrough simple technology as a result of technologytransferandinnovation.

2. The analysis of literature and scientific results showedthat rural production of soybean adaption can well besucceeded,ruralmanufacturingofthebasicandfortifiednutritionalcomponentsisasimpletechnology,systematicresearches on some Sudanese diet such as fortifiedcookedsorghumsoftsheets(Kisra),fortifiedthinporridge(Madeda),fortifiedthickporridge(Logma or Asida)withgoodprotein,fats,mineralsandfattyacidscanbeeasilyadopted. And incorporation of 10%, 15% and 20% soyare preferable now in Sudan, but 25% gain low scoresof organoleptic acceptance gained by biotechnology,innovationsandtechnologytransfer.

3. Productionandtechnologyofsoyhouseandsmallscalebymanufacturingtoolsandmachinesforroasting,boilingandfermentationcanbeeasilyadopted

4. Incorporation of Sorghum, wheat and soy in Sudanesefoods; bread sheets "Kisra", "Thin porridge" and "Thickporridge" improved physical and nutritional values andconsequently achieved food security and food safety toaccesshumanrightfornutritiveandhealthyfood.

5. Governmentalpoliciesweresucceededinbiotechnologyforreleasingnewsoycultivars;SudanoneandSudantwo;andfortifiedfoods.

6. Themultidisciplinesystemincludingadaptedcerealsandsoy to Sudan condition with and integration with theprincipals of food security, food safety, biotechnology,innovations, technology transfer and governmental andorganizationalpoliciescanformahomogenousflowwithinthisintegratedsystem.

7. Finally decision making strategies were designated fordevelopment of the sorghum fortification for analyticalresults and proper expected technology, tactic andstrategiesoffortification.

RecommendationsFrom the above technical information we can concluded thefollowing tactic and strategies for fortification of sorghum asfoodsecurityrights:

1. Designingof national project for sorghum fortificationwithspecialemphasisinruralareas.

2. The announcement and call for right of rural Sudanesepeoples to have healthy and nutritive foods to overcomethemalnutrition that appears in some far rural areaswitharrangements coordination with regional and internationalorganizationstoimprovetheruralstatements.

3. Good articulation between the governmental Institutessuch as research institutes, states, localities and extensionservicewithstakeholdersinruralareasundertheumbrellaofnationalproject.

4. The priority of socioeconomic stakeholders synchronizedwithorganolepticstudiestostudyandpromotestheideaandtheirproportionaluptakepreferenceforevaluationofeachlocalitysuitabletechnology.

5. Investigation of all technological equipment concerningfortificationcomponents.

6. Designingofdifferentmodelssuchashousehold,smallandmediumscale.Andregistrationofnewtechnologytargetingthe beneficiary groups in target areas, for protection ofmongolismsbyothercompetent.

7. Development of more advanced breeding programmed torelease more high yielding varieties with high protein andother essential nutrients to completing as far as possiblecompletenutritional statuswhencomportedwith sorghumandwheat.

8. Development of efficient seed multiplication system toproduceanddistributecertifiedseeds.

9. Establishmentofefficienttrainingsystemtocoverallfortificationsteps; good cultural practices, good manufacturing hygiene(houseorsmall-scale).

10.Establishmentofmarketingpolicesandhazardcontrolsystemwith good insurance system to protect rural communitiesfromrisksandhazards.

11.Establishmentofgoodrecordssystem,withgoodbackfeedsystemtomanipulatethesituationforconsistency,evaluationandcorrections.

12.A multi-sectorial approach in the establishment of anyfood fortification programme must be adopted, sharingparticipation of relied governmental organizations, Targetgroups,academicandresearchinstitutes.

Sorghummill.Figure 8

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13.All efforts should consider harmonizing national andinternational legislationconcerning fortifiedfoods,withtheinternationalstandardsoftheCodexAlimentArius.

14.International guidelines accepted for safe fortificationpracticesshouldberecognized.

15.Levels of fortification should be investigated and correctedaccordingtobioavailabilityofthenutritionalvalueoftargetpopulations.

16.Localfoodindustriespotentialevaluationisimportanttobeinvolvedinhighqualityfortifiedfoodproducts.

17.HACCP principles and risk-based inspection method andinternationally accepted analytical procedure required todevelopedandsupportoffortificationprogrammes.

18.The impact of food fortification on the nutritional

requirementoftargetgroupsshouldbemonitoredaccordingtoappropriatecorrectiveaction.

19.Local areas fortified food should be made knowledge ofexistingmechanisms for requesting fortified food productsaccordingtolocalrequirements.

20.Determination of the current and potential capacity ofregionalprocessingindustriestofortifyfoodcommodities.

21.Establishment,atnational level,ofrequiredlistofnutrientstobeinfoodfortification.

22.Supplementation of additional regulations, at the nationalleveltofortifiedfoodsaccordingtospecificnationalandlocalsituations.

23.LabelingneedsandallowableclaimstoobtainfortifiedfoodsaccordingtotheCodexworkonNutritionandHealth.

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Appendices

Appendix I: How to prepare thin pancake-type leavened bread Sudanese “Kisra”

(Bread Fermented bread)

Method

1. In an earthenware container, mix flour, starter and enough water to form a paste.

2. Allow to ferment overnight, i.e. about 18 hours.

3. Thin dough to the consistency of a batter.

4. Spread about 100 ml of the batter on a hot iron plate, using a rectangular spatula (15 x 5 cm) to form a very

thin layer.

5. Bake for about half a minute.

6. Remove and store in a container one on top of the other.

7. Cover with a cloth and store for use on the same or next day.

8. Serve with vegetables, legumes, meat stew or soup.

Notes: A soft, thin, slightly moist and flexible product is preferred, with uniformly distributed "eyes" or

perforations and a slightly sour taste.

Ingredients

9 parts sorghum flour, generally white variety

2 parts water

1 part starter (yeast inoculum from a previously fermented batch of kisra batter)

Appendix II: How to prepare OGI (Thin porridge) Sudanese “Nasha”

Method

1. Soak dehulled grains in cold water for 18 to 48 hours to soften and ferment the grains.

2. Wash the grains and ground to a coarse paste using a grinding stone.

3. Screen the slurry through muslin cloth and discard the bran and coarse particles remaining on the cloth.

4. Let the strained slurry stand for 5 to 6 hours and pour off the excess water, leaving just enough to cover

the settled paste.

5. Bring water to boil.

6. Pour the paste in the boiling water (2 tablespoons for every 6 cups water) and stir vigorously until the paste

gelatinizes.

7. Cover the bowl and cook for another 2 to 3 minutes.

8. Serve the thin, hot porridge as it is or add sugar or salt to taste.

Notes: The product should be light in color, either white or creamy. Traditionally ogi is not stored. Kafer, eko or

ogide, thicker versions of ogi, are stored. Change in flavour, texture or aroma is unacceptable.

Appendix III (a): How to prepare Stiff porridge Sudanese “Asida”

Method

1. Bring water to boil (in a clay pot).

2. Sprinkle a small amount of flour on the surface of the water. Continue heating.

3. As soon as water begins to boil again, add remaining flour in small amounts. Stir constantly to avoid lump

formation.

4. Allow to cook for 2 minutes and remove about half of the hot slurry to another container.

5. Vigorously mix the remaining slurry in the pot using a wooden stick with a flattened cylindrical handle.

6. Add the set-aside slurry and continue boiling until the right consistency is obtained.

7. Continue cooking on a reduced fire for about 4 to 5 minutes.

8. Remove the ugali to a basket made for this purpose. The whole process of ugali preparation takes 15 to 20

minutes.

9. Serve with meat or vegetable sauce or stew, or green vegetables. Serves 2-3.

Notes: Ugali should be light in color. It should not be sticky when eaten and should maintain the same

characteristics in storage for 24 hours.

Appendix III (b): How to prepare Stiff porridge “ALKALI TÔ” Sudanese “Asida”

Method

1. Boil about 4 liters water in a metal pot.

2. Mix 10 9 wood ash in 650 ml water.

3. Add about 500 g sorghum flour and stir to form a homogeneous paste.

4. Swirl the paste in the boiling water.

5. Stir the boiling mixture about 8 minutes. (Sometimes this mixture is consumed as thin porridge.)

6. Reduce the heat under the pot. Take out approximately one-third of the mixture and set it aside in a

separate bowl.

7. Keep the mixture in the pot boiling and add, in small lots, the remaining sorghum flour.

8. After each addition beat the mixture vigorously with a flat wooden spoon. When the paste thickens too

much to beat, add some of the thinner porridge that was kept aside. Again add flour and beat. Continue this

cycle until all the flour and set-aside porridge is mixed in the boiling pot to form a homogeneous, thick paste.

9. Reduce heat, cover the pot and allow the paste to cook over low heat for about 12 minutes.

10. Remove the content from the fire, cool for about an hour and serve.