Sorghum as a food grain

Sorghum as a food grainGrain sorghum is the fifth most produced cereal crop in the world, preceded only by rice, wheat, corn and barley, and it is a dietary staple for more than half a billion people in more than 30 countries. Sorghum is a principal food in areas of Africa and Asia as well as being used as a raw material for alcoholic drinks and beverages. This chapter describes the protein and starch make up of sorghum and the effects of cooking and processing sorghum on

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