Functional properties of sprouted sorghum grain flour
Composition, germination and functional properties of sorghum grain (Sorghum bicolor (L.) Moench)
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Sorghum (Sorghum bicolor (L.) Moench) is a grass native to the central region of the African continent and is the fifth most important cereal in the world in terms of production. It is considered a staple food for millions of people around the world, supplying around 70 per cent of their daily calorie intake, and is used in the preparation of porridges and alcoholic beverages, thus presenting excellent potential for processing and the development of new products. In view of the general deficiency of foods with a high protein quality, any procedure that can improve the nutritional value of read...
Sorghum (Sorghum bicolor (L.) Moench) is a grass native to the central region of the African continent and is the fifth most important cereal in the world in terms of production. It is considered a staple food for millions of people around the world, supplying around 70 per cent of their daily calorie intake, and is used in the preparation of porridges and alcoholic beverages, thus presenting excellent potential for processing and the development of new products. In view of the general deficiency of foods with a high protein quality, any procedure that can improve the nutritional value of readily available food supplies (for example, any type of cereal grain) can be of interest. Germination is possibly one of the oldest, simplest and most economical processes used to improve the nutritional value of grains, cereals and pulses.
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