Prospects for sorghum utilization as human food
Kalin Slanev
Abstract: The qualities of sorghum compared to the widespread crops wheat and corn are briefly commented. Attention is paid to the dietary qualities of sorghum, which determine the growing use of the culture as a valuable human food. More than 50% of sorghum grain production is used for the production of bread, snacks, cereals of various consistencies, beer, wine and spirits. Currently, about 7% of the world‘s population suffers from the so-called gluten intolerance (celiac disease). This fact further proves the need to include sorghum as part of the daily nutritional needs of man. It is also emphasized that whole grain sorghum flour contains a wide range of antioxidants, so valuable for human health. The possible expansion of the production of bakery products, biscuits and snacks with the participation of whole grain sorghum flour will be successful in diversifying the product list to offer a wide range of consumers healthy foods.
Keywords: flour; human food; sorghum
Citation: Slanev, K. (2024). Prospects for sorghum utilization as human food. Bulgarian Journal of Crop Science, 61(6) 46-51 (Bg).
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| Date published: 2024-12-19
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