Sorghum

Sorghum, a widely grown cereal, is known for its hardiness and adaptability and provides a rich nutritional profile that includes high levels of dietary fiber, protein, and essential minerals. Naturally gluten-free, it serves as a nutritious alternative for individuals dealing with celiac disease or gluten intolerance. This grain is uniquely rich in a variety of bioactive compounds, a characteristic not commonly found in other cereals. This book provides details on the nutritional properties, production, processing, health benefits, and applications of sorghum in various food products. It explores the functional properties of sorghum and examines the molecular aspects of its nutritional benefits.

Key Features:

• Provides detailed insights into the nutritional and bioactive compounds found in sorghum
• Describes the effects of various processing methods on the nutritional value of sorghum
• Explains the molecular mechanisms through which sorghum contributes to health and wellness
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