Sorghum

Published Date
2013, Pages 283–311, doi:10.1533/9780857098924.283

Author 

Elke K. Arendt

Emanuele Zannini

Abstract:

Sorghum (Sorghum bicolour subsp. bicolor) belongs to the family Gramineae and is a C4 cereal grass. It is a major crop in the USA, India, Argentina, Mexico, Africa, China and Australia. Sorghum is viewed as an attractive raw material for wheat/gluten-free products due to the neutral flavour and colour of specific varieties, its low allergenicity and its ability to grow in drought-like conditions. It is also an important source of nutraceuticals due to its high content of antioxidant phenolic compounds. Sorghum is used to produce a wide range of food products such as whole-grain-type products, breads and pancakes, dumplings and couscous, porridge, gruels, cakes, cookies, pasta, a parboiled rice-like product, snack foods and beers. Exciting new niche markets for sorghum could be developed by producing novel functional foods containing antioxidant polyphenols, or using sorghum to develop novel lactose-free probiotic beverages.

Key words

Sorghum Chemical composition sorghum

 utilization in food and beverages

---

 Table 8.1

Table 8.1.

 Table 8.2

Table 8.2.

Fig. 8.1.

Fig. 8.2.

Fig. 8.3.

 Table 8.3

Table 8.3.

 Table 8.4

Table 8.4.

 Table 8.5

Table 8.5.

Fig. 8.4.

For further details log on website :
http://www.sciencedirect.com/science/article/pii/B9780857094131500073