Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications

Abah, C. R. and Ishiwu, C. N. and Obiegbuna, J. E. and Oladejo, A. A. (2020) Sorghum Grains: Nutritional Composition, Functional Properties and Its Food Applications. European Journal of Nutrition & Food Safety, 12 (5). pp. 101-111. ISSN 2347-5641

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Abstract

This review work is on the composition, functional properties and food applications of sorghum grains. The review shows that this cereal grains is a rich source of carbohydrate and starch, with little of proteins, fat, vitamins and other nutrients. The functional properties of sorghum were also explored and the findings gotten from various authors shows that sorghum has good functional properties in terms of its bulk density, oil absorption capacity, water absorption capacity, least gelatinization temperature and host of others. The food applications of the grains such as sorghum ball “Fura”, tuwo, gruel, alcoholic beverages such as pito, burukutu and non-alcoholic beverages such as “kunu zaki” were extensively explored to understand and appreciate the profound benefit of sorghum as a diversely rich and nutritious source of food especially in Africa.

Item Type: Article
Subjects: Open Research Librarians > Agricultural and Food Science
Depositing User: Unnamed user with email support@open.researchlibrarians.com
Date Deposited: 21 Feb 2023 10:48
Last Modified: 19 Feb 2024 04:16
URI: http://stm.e4journal.com/id/eprint/221

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