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Sorghum as a food grain

Code: 9781838795481
Barbara J. Stoecker, Oklahoma State University, USA; Kebede Abegaz, Hawassa University, Ethiopia; and Yewelsew Abebe, Alive and Thrive, Ethiopia

Chapter synopsis: Grain sorghum is the fifth most produced cereal crop in the world, preceded only by rice, wheat, corn and barley, and it is a dietary staple for more than half a billion people in more than 30 countries. Sorghum is a principal food in areas of Africa and Asia as well as being used as a raw material for alcoholic drinks and beverages. This chapter describes the protein and starch make-up of sorghum and the effects of cooking and processing sorghum on its digestibility and nutrient availability. It also assesses the protein quality of sorghum for human use, describes the sensory and functional characteristics of food products containing sorghum and outlines the health benefits of sorghum.

DOI: £25.00
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Table of contents 1 Introduction 2 Protein and starch of sorghum 3 Effects of cooking and processing on digestibility and nutrient availability 4 Protein quality of sorghum for human use 5 Sensory and functional characteristics of food products containing sorghum 6 Health benefits of sorghum 7 Prospects and challenges for sorghum as a food grain 8 Conclusion 9 Where to look for further information 10 References

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