Overview of products and helalth benefits of specialty sorghums Academic Article

abstract

• The new food and other special sorghums with unique properties that could be used in producing a wide variety of food products for specialty market and health foods are discussed. Sorghum is used in many traditional foods, including porridges, fermented and nonleavened breads, ricelike products, alcoholic and non-alcoholic beverages, and porridges occurs in Africa, South Africa, and Botswana. The composition and structure of sorghum is similar to that of corn, with minor differences. Sorghum grain has less oil and slightly more starch and proteins than corn. The sorghum kernel contains up to 0.3% waxes as a thick layer on the pericarp surface.

authors

• Awika, Joseph

published proceedings

• CEREAL FOODS WORLD

author list (cited authors)

• Rooney, L. W., & Awika, J. M.

complete list of authors

• Rooney, LW||Awika, JM

publication date

• May 2005

published in

• CEREAL FOODS WORLD  Journal

start page

• 109

end page

• +

volume

• 50

issue

• 3