Abstract
Sorghum has been grown as a food crop for many centuries in Africa and India. Food-grade sorghum is becoming an increasingly important crop in the developed world, especially as a cereal grain option for people with celiac disease. The highest quality sorghum flours and food products are produced using grain from food-grade sorghum varieties. Food-grade sorghum varieties differ from conventional varieties in several key traits. The objective of this review article is to describe and summarize these differences and important considerations for food-grade sorghum production.
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