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Fortified Sorghum as a Potential for Food Security in Rural Areas by Adaptation of Technology and Innovation in Sudan

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

Sorghum is the major food in Sudanese specially among poorer people, of low nutritional value; to achieve all the nutritional balance. While there are a highly nutritive value pods such like soybean, which contains high protein, fats and essential amino acids that important for human health. Nevertheless wheat has a physical improvement on sorghum cooked products. Moreover, there are many studies in and abroad investigating the nutritional value of soy and sorghum but the fortification is still below the needs. There this is a conceptual study to modify the previous technologies to safe foods by introducing rural technology considering all the production selectors such as; rural agricultural production, rural technology adaptation, rural processing and fortification. The produced fortified sorghum with wheat, soy bean with former fortification additives aimed to safe food and health by modifying local foods in rural and urban areas for pregnancies, infants, children and adults. It based on that presence of a bulk of food materials and capability to produce others, ability to formulate nutritive food and their production technology can access development of food security in rural areas. The methodology depends on the information’s obtained from historical literature, historical surveys, proposed proper expected technology for fortification components through basal food quality control of sorghum production, soybean current and future production, technology transfer and adaptability of processing machines, screening and biometrical scientific researches, fortification expecting nutritional balance. Designing of local made machines for milling, boiling, roasting and packaging by transfer of technology and innovation adopted. Formulation of fortified sorghum. Also rural processing technology formulated. The analyzed results of literature, screening tests, survey and scientific results showed that rural production of soybean adaption can well be succeeded, rural manufacturing of the basic and fortified nutritional components can be done, systematic researches on some Sudanese diet such as fortified cooked sorghum soft sheets (Kisra), fortified thin porridge (Madeda), fortified thick porridge (Logma or Asida) with good protein, fats, minerals and fatty acids can be easily adopted. We come to conclude that the adaptation of fortified sorghum technology can be to produce different fortified sorghum products for different kinds of peoples; adults, children, infants and pregnancies. And the theories gave positive results through the analysis of different fortification components through simple technology. Finally tactics and strategies were designated for sorghum fortification.