Sorghum (Sorghum bicolor L. Moench) is a major crop used for food, feed, and industrial purpose worldwide and is one of the five most important cereal grains used for human consumption. As it is gluten-free, it is also suitable for celiac patients. White food-grade sorghum flour contains about 10% protein and about 3.3% fat (for most unsaturated fats), higher than that of wheat. It is rich in carbohydrates, contains micronutrients, and is rich in insoluble fiber. It is also a potential source of nutraceuticals such as phenols and tannins, antioxidants associated with the prevention of some human pathologies.
Sorghum: a novel and healthy food
Pontieri P;Del Giudice L
2016
Abstract
Sorghum (Sorghum bicolor L. Moench) is a major crop used for food, feed, and industrial purpose worldwide and is one of the five most important cereal grains used for human consumption. As it is gluten-free, it is also suitable for celiac patients. White food-grade sorghum flour contains about 10% protein and about 3.3% fat (for most unsaturated fats), higher than that of wheat. It is rich in carbohydrates, contains micronutrients, and is rich in insoluble fiber. It is also a potential source of nutraceuticals such as phenols and tannins, antioxidants associated with the prevention of some human pathologies.File in questo prodotto:
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