Sorghum Pasta

Team MembersMona Gadkari

Michelle DvoresLinda Rosenberg

Judy Mukuria.

Aim

To create a nutritious and tasty pasta utilizing sorghum flour.

Why Sorghum?

Better yielding crop.

Stops soil erosion.

Wild life don’t like it so much to destroy it.

Sorghum produces more ethanol than corn.

It is rich in nutrients and vitamins.

It doesn’t require a lot of pesticide and fertilizer.

Michalenko Farms

Were growing corn before but changed to sorghum.The land is 400 acres big.Two brothers operate the farm.Most of the machinery and equipment needed is available (same as corn).The farm is located in Stockton NJ.

A. Zerega’s Sons, Inc.

Oldest pasta manufacturer in the U.S.Specializes in custom pasta IngredientsApplication Shape

Our co-packer and advisor in pasta making

Fifty50 FoodsHistory

Gary Russell who is the president Pat Gawdun who is the vice-president Began this company in 1992 with 3 products Made a company that donates half of its profits to diabetes research PO Box 89 Mendham, NJ 07945. http://www.fifty50foods.com

Current ProductsCookiesWafersSpreadschocolate barspeanut buttersandwich cookiespeppermint pattiescrispy nuggetssnack barsSyrupPiecrusts

Fifty50 Foods, NJ Farmers and Sorghum Pasta

Sorghum can be ground, milled, and extruded easily with pre-existing equipment

NJ farmers already growing sorghum

Pasta recipes for sorghum available

Some ethnic noodles made out of sorghum already available

Sorghum is high in insoluble fiber and thus is digested slowly

Slower rates of digestibility are beneficial for diabetics

Anti-oxidant content and other health benefits could include cancer prevention and improved cardiovascular health

Diabetes

A disease of the endocrine system of the human bodyThe disease occurs when the body does not either produce insulin or is unable to use insulin in the correct manner There are four main types of diabetes that will be discussed, types 1 and 2 diabetes, gestational diabetes and pre-diabetes

History of Diabetes

Hesy-Ra, Egyptian physician spoke about “polyuria” in the 3rd Century

In the 11th Century, Diabetes Mellitus was coined by the Water Tasters who diagnosed the disease

1869- Frank Langerhans found a link between pancreatic juices and the cells that make them1922- Eli Lily began to mass produce Insulin derived from Pigs

History of Diabetes

Development of different insulin productsInsulin PumpsPen delivery systems

More oral drugs for diabetes control Humulin, synthetically made insulin from recombinant DNA75th Anniversary of Insulin discovery was celebrated in 1996

Type I Diabetes

Juvenile Diabetes

Occurs because the body does not produce the insulin that is needed for the breakdown of sugars in the body for energy

Can have side effects such as:

Hypoglycemia

Hyperglycemia

Ketoacidosis

Celiac disease

Hemochromatosis

Frozen shoulder

Hypoglycemia

When the body has low blood sugar

Checking blood sugar frequently can check this

If one is suffering from hypoglycemia then they should take 3 glucose tablets or 5-6 pieces of hard candy

Hyperglycemia

When there is too much sugar in the blood

This happens when Not enough insulin is taken

Too much food eaten

Less exercise is done than should be

Stress, cold or flu can also trigger

Can be remedied by taking an insulin shot

Type II DiabetesMore commonly found version of diabetesThe body is either unable to produce enough insulin or the cells in the body malfunction and are unable to recognize the insulin that was created Occurs in patients of all races and ages Complications that can arise from this type of diabetes are heart disease and stroke, kidney disease, eye complications, neuropathy, nerve damage, foot and skin complications.

Complications

Heart Disease, StrokeDue to the decreased circulation

Kidney Diseasethe kidneys in a diabetic patient degrade over time of having to filter large amounts of blood

Eye Complications, Neuropathy, Nerve Damage, Foot and Skin

Higher the pressure the more likely the patient is to develop these conditions

Gestational and Pre-DiabetesGestational

a type of diabetes that affects pregnant women only Hyperglycemia is the main symptom of gestational diabetes That theory is that the hormones that are created by the developing placenta, which are meant to help the baby grow and form, block the action of the insulin in the mother’s body

Pre-DiabetesWhen the patient has high levels of glucose in their bloodstream, but the levels are not high enough to be classified as diabetes

Measures that one can take towards preventing pre-diabetes from becoming diabetes

• Diet

• Exercise

Inflammatory Disease

Research done at Lausanne University Hospital that has found a gene that is said to be linked to the theory that diabetes is an inflammatory disease

Inflammation of the pancreatic cells which are the one’s the secrete the hormone insulin cause apoptosis to occur

Treatment Options

DietGlycemic Index

Exercise

Oral Drugs

Insulin Shots

Different Insulin delivery systems

Glycemic Index

A ranking of foods based on how the will affect a person’s blood glucose levels

Brings into light the idea that not only regular sucrose will be the sugar that diabetics need to avoid. Carbohydrates are very detrimental to the diabetic patient

An off-shoot is the glycemic load

Glycemic IndexFood Name Glycemic Index

Value (as compared to

glucose)

Glycemic Load

Serving Size (g)

Rice (white, boiled)

48 20.2 150

White Bread 70 9.4 30

Oatmeal Cookies

54 8.5 25

Chocolate Cake (packet made w/ frosting)

31 22 111

Hamburger with white bun

61 10.8 30

Special K Breakfast cereal

54 11.2 30

Skim milk 32 4.1 259

Diabetes Statistics

In 2002 there were 18.2 million people that had diabetes in the US

This comprised 6.3% of the population of the country

2002 US Diabetes Prevalance

0-2021-6061 +

New Diabetes Diagnosis (2000-2005)

0

5000000

10000000

15000000

20000000

25000000

Value

Years

200020012002200320042005

New Jersey Diabetes Statistics

6% Rise from 2001 to 2002

Up from 4% increase from 1994

New Diagnoses in 2002 was 426,000

18-4416%

45-6441%

65-7426%

75 +17%

18-4445-6465-7475 +

Why Sorghum Pasta?Fifty50 Foods wants a new product for people with diabetesIdea: use sorghum to make a whole grain pastaWhole grain flour has more complex carbohydrates than refined flourComplex carbohydrates don’t cause spikes in blood sugarDr. Rafi researches benefits of brown sorghum

Why Sorghum Pasta?continued

Sorghum has potential as a New Jersey cropNew Jersey grows corn, has a lot of development, and a lot of deerDeer eat corn but not sorghumSorghum sold as animal feed

Therefore sorghum pasta is a value added product that is good for NJ farmers and diabetics

Sorghum (Sorghum bicolor)

A cereal

Classified by color

We use Brown sorghum

•grain sorghums * •sweet sorghums

•grasses

Nutrient Composition

Comparable to barley and maize

Polyphenols

•Tannins ?

Carotenoids ?

A Staple of Africa and India

Favors hot and dry climates

Today 55% grown in Africa and India

Made into foods like porridge, bread, and beer

Sorghum in the U.S.

U.S. produces 29% of sorghum

Most is sold as animal feed

A tiny amount is used in gluten-free products

                  

Sorghum PastaResearch yielded mixed results

A recipe exists

Additives like gluten, corn starch, xanthan gum, eggs will probably be needed

PastaTypically made from durum wheat or rice

Unleavened dough of flour+water

Usually extruded and dried

Variety of colors, flavors, shapes

Producing Sorghum PastaTom Michalenko will grow and mill sorghum flourAn attrition mill can be used to do the millingZerega makes the pasta: flour+water+additives(?) mixed into doughSingle screw extrusion drying Fifty50 packages and distributes

Processing ConcernsKeeping sorghum and flour cool

Flour safety

Extrudabilty of sorghum

Dry Pasta is safe pasta

Low carb diets

More than 800 new low-carb products

Almost 1/3 of adults in the U.S. are overweight

Someone in more than 17% of US households currently on a low-carbohydrate diet

6.2% of the population has diabetes

90-95% of all diagnosed cases are Type II diabetes

Rising trends in obesity and diabetes in young children

Making connections between low-carb, obesity, and diabetes

All categories of foods show the effects of the low-carb trendCost of type 2 diabetes related to overweight and obesity in 2001 was estimated at about $98 billion New Jersey spent 3.29% of the US total grocery expenditures, which was $472,357,365

The Story of Pasta

Pasta is consumed by 96% of US householdsIn 2003, $1,251,817,664 was spent on dry pasta, down only 0.1% from last year Sorghum pasta not readily available on the market

Sorghum, the US, and the World

The US is the number one producer and exporter of sorghum

Sorghum is the fifth largest cereal grain in US and world production

In India and various African countries, sorghum is the staple grain of the diet

Sold in the US to those who need to eat gluten-free baked products Available mostly in ethnic and specialty foods stores Used by the Japanese food industry to market snacks

Market for Sorghum Products

Grain sorghum kernels can be extruded, steam-flaked, popped, or puffed to produce snacks, granola cereals, granola bars, baked products, dry snack cakes and other products Several extruded salty snacks and milled products are sold by Japanese food companies. They are marketing flour, meal, grits and decorticated sorghum sold as a rice-like product Whole sorghum kernels can be popped like popcorn

Traditional Uses of Sorghum

Food Product type Form of grain used Consumers

      No. Percentage

Sorghum

Roti Unleavened flat bread Flour 1 132 67

Sangati Stiff porridge Mixture of coarse particles and flour

811 48

Annam Rice-like Dehulled grain 586 35

Kudumulu Steamed Flour 295 18

Dosa Pancake Flour 213 13

Ambali Thin porridge Flour 167 10

Boorelu Deep fried Flour 164 10

Pelapindi Popped whole grain and flour Mixture of coarse particles and flour

94 6

Karappoosa Deep fried Flour 42 3

Thapala chakkalu Shallow fried Flour 24 1

a Of surveyed consumers of each grain, percentage who consume the specified preparation. For example, 67 percent of sorghum consumers reported that they consume sorghum prepared as roti.Source: Pushpumma and Chittemma Rao, 1981. (http://www.fao.org/DOCREP/T0818e/T0818E0g.htm)

Fifty50 Foods, NJ Farmers and Sorghum Pasta

Grain sorghum produces bland flour that takes on other flavors very well Customers want products that deliver convenience, taste, texture, color and shelf-stability at an economical cost Upscale sorghum and millet products that meet these requirements are usually not available in urban areas

Best strategy is to produce high-value products priced slightly lower than imported products Marketing of new grains calls for imagination Market for pasta is large, and diabetic market is large as wellDefinitely a niche for the product

Harvesting and storage

Use of combine harvesters

Stored in silos with cool temperatures of about 60 F

Shelf life of the grain is 6-8 months.

Legalities

Farmers-NJ farmers have to have a chemical license for spraying insecticides on the crops.

Abide by USDA rules and regulations (US code title 7 chapter 3 sec 71-87K elaborates licensing procedures, criminal penalties, registration requirements, records, standards and procedures).

Fifty/50 is required to have both county and public health licenses as a food distributor.

Has to have a Federal Tax Identification Number for taxation purposes.

Finances

Basic Capital

Milling equipment

Transportation (farmer to co-packer)

Packaging

Distribution

100,000

38,000

20,000

30,000

30,000

Individual pasta boxes weighing about 1 pound will cost about $2.49.

The pasta will be processed into different kinds to attract customers.

The End

Questions?