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Sorghum for human food – A review

Authors
  • Anglani, C.1
  • 1 Istituto Sperimentale per la Cerealicoltura, via Cassia 176, Roma, I-00191, Italy , Roma
Type
Published Article
Journal
Plant Foods for Human Nutrition
Publisher
Kluwer Academic Publishers
Publication Date
Mar 01, 1998
Volume
52
Issue
1
Pages
85–95
Identifiers
DOI: 10.1023/A:1008065519820
Source
Springer Nature
Keywords
License
Yellow

Abstract

A brief review of literature on sorghum for human foods and on the relationship among some kernel characteristics and food quality is presented. The chief foods prepared with sorghum, such as tortilla, porridge, couscous and baked goods are described. Tortillas, prepared with 75% of whole sorghum and 25% of yellow maize, are better than those prepared with whole sorghum alone. A porridge formulation with a 30:40:30 mix of sorghum, maize and cassava respectively, has been shown to be the most acceptable combination. The cooked porridge Aceda has lower protein digestibility and higher biological value than the uncooked porridge Aceda. Sorghum is not considered breadmaking flour but the addition of 30% sorghum flour to wheat flour of 72% extraction rate produces a bread, evaluated as good to excellent.

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